Description
With just a few simple ingredients, this shredded chicken taco recipe is easy on the wallet, incredibly delicious, and simple enough for any night of the week.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- ¾ cup salsa
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 1 large lime (zest and juice)
- Tortillas, avocado, cheese, sour cream, jalapenos, etc (for serving)
Instructions
- Step: Place the chicken into a large saucepan and sprinkle with 1 teaspoon kosher salt.
- Step: Cover the chicken with cold tap water.
- Step: Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and simmer until the chicken is no longer pink (12-15 minutes).
- Step: Transfer the cooked chicken to a large mixing bowl and shred with 2 forks.
- Step: Drain off the poaching liquid from the saucepan and return the shredded chicken to the pan.
- Step: Add the salsa and seasonings to the pan and bring the mixture to a simmer over medium heat for 3-5 minutes.
- Step: Remove the skillet from the heat, add the zest and juice of the lime, and stir to combine.
- Step: Serve on warmed tortillas with desired toppings.
Notes
Leftover cooked chicken can be used by skipping the poaching step; simply simmer with salsa and spices. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Poaching
- Cuisine: American, Tex Mex
Nutrition
- Serving Size: 1 taco
- Calories: 141 kcal
- Sugar: 1 g
- Sodium: 294 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 73 mg
Keywords: shredded chicken tacos, quick dinner, tex-mex, chicken recipes, easy taco recipe