Easy Weeknight Shredded Chicken Tacos
Prepare tender, shredded chicken for tacos quickly on the stovetop with this easy weeknight recipe.
Equipment
- large skillet or pot
Ingredients
Chicken Filling
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup chicken broth
- ½ cup salsa medium heat
- 1 tablespoon taco seasoning
- 1 teaspoon cumin
- ½ teaspoon chili powder
- 12 small corn or flour tortillas
Toppings
- chopped onion optional for added flavor
- cilantro to taste
- lime wedges to serve
- shredded cheese to taste
Instructions
Cooking Steps
- Place chicken breasts in a large skillet or pot.
- Pour chicken broth and salsa over the chicken.
- Sprinkle taco seasoning, cumin, and chili powder over the chicken.
- Bring the liquid to a simmer over medium-high heat.
- Reduce heat to low, cover the skillet, and cook for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F.
- Remove the chicken from the skillet and place it on a cutting board.
- Shred the chicken using two forks.
- Return the shredded chicken to the skillet and toss it with the remaining cooking liquid until the chicken is coated and heated through.
- Warm the tortillas according to package directions.
- Fill each tortilla with the shredded chicken mixture.
- Serve immediately with your desired toppings.
Notes
For extra flavor, add ¼ cup of chopped onion to the skillet when you add the liquid. You can make a larger batch of the chicken filling and store leftovers in the refrigerator for up to 3 days. Use lime juice on the finished tacos for a brighter taste.
Nutrition
Serving: 3tacosCalories: 350kcalCarbohydrates: 35gProtein: 35gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 6gCholesterol: 95mgSodium: 450mgFiber: 3gSugar: 3g
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