Shredded Chicken Tacos
Juicy shredded chicken seasoned with salsa and spices makes quick, flavorful taco filling.
Equipment
- Large saucepan
- tongs or forks for shredding
- Large Mixing Bowl
- Measuring Spoons
- Spatula
- Colander
Ingredients
- 2 pounds boneless skinless chicken breasts see note for using precooked chicken
- 3/4 cup salsa
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt + more for poaching chicken
- 1/4 teaspoon black pepper
- 1 large lime zest and juice
- tortillas for serving
- avocado for serving
- cheese for serving
- sour cream for serving
- jalapeños for serving
Instructions
- Place the chicken breasts in a large saucepan and sprinkle with 1 teaspoon kosher salt; cover with cold water so the chicken is submerged.
- Bring the water to a boil over high heat, then reduce to medium and simmer until the chicken is cooked through and no longer pink in the center, about 12–15 minutes (22–25 minutes if frozen).
- Transfer the cooked chicken to a large mixing bowl and shred it using two forks or tongs.
- Drain the poaching liquid from the saucepan, then return the shredded chicken to the pan.
- Add the salsa, cumin, garlic powder, onion powder, paprika, chili powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper to the pan; stir and bring to a gentle simmer over medium heat for 3–5 minutes until heated through. Add 1 tablespoon water if the chicken seems dry.
- Remove from heat and stir in the lime zest and lime juice.
- Serve the shredded chicken on warmed tortillas and top with avocado, cheese, sour cream, jalapeños, or other desired toppings.
Notes
- Use store-bought or homemade salsa depending on preference.
- For precooked chicken, toss 2 cups shredded or diced chicken with the salsa and seasonings and simmer to heat through.
- Adjust salsa heat level to control spiciness.
- Omit or reduce added salt if your salsa is salty.