Shredded Chicken Tacos » Kay's Clean Eats

Shredded Chicken Tacos

These shredded chicken tacos are nothing short of amazing! Juicy shredded chicken wrapped in a warm tortilla and topped with all your favorites!

We all love 30-minute meals that taste like you spent hours on! These shredded chicken tacos are a family favorite. Taco night is everyone’s favorite. When I am short on time this is usually my go-to meal. I will never be one to turn down tacos. They are and will always be my favorite food!

Each bite of this chicken is saucy and delicious.

How to make Shredded Chicken Tacos

  • Lightly sauté your onions and garlic in a dutch oven over medium-high heat. 
  • Pat your chicken dry and season both sided with salt and pepper. Move garlic and onions to sides of the pot and place your chicken in browning each side for 1-2 minutes. 
  • Reduce heat to medium-low and pour salsa, chicken broth, adobo sauce, and lime juice over your chicken breast. Stir combining all ingredients. Cover and simmer chicken for 15-20 minutes, flipping chicken after 5 minutes. 
  • When chicken is cool enough to handle shred chicken into bite-size pieces with 2 forks. Cook chicken in the sauce for 7-10 minutes. 
  • Serve chicken into the center of each warm tortilla, and top with your favorites. We enjoy pickled onion, queso fresco, and avocado chunks. 

Love easy Mexican inspired meals, also try:

Yield: 5 people

Shredded Chicken Tacos

Shredded Chicken Tacos

These shredded chicken tacos are nothing short of amazing! Juicy shredded chicken wrapped in a warm tortilla and topped with all your favorites!

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 2 pounds boneless, skinless chicken breast
  • salt and pepper
  • 1 tbsp avocado oil
  • 1/2 onion sliced thin
  • 3 garlic cloves, minced
  • 12-ounce jar salsa, I used double roasted from trader Joe's
  • 1/2 cup chicken broth
  • 2 tbsp adobo sauce, from can
  • 1 lime, juice of

Instructions

    1. Lightly sauté your onions and garlic in a dutch oven over medium-high heat. 
    2. Pat your chicken dry and season both sided with salt and pepper. Move garlic and onions to sides of the pot and place your chicken browning each side for 1-2 minutes. 
    3. Reduce heat to medium-low and pour salsa, chicken broth, adobo sauce, and lime juice over your chicken breast. Stir combining all ingredients. Cover and simmer chicken for 15-20 minutes, flipping chicken after 5 minutes. 
    4. When chicken is cool enough to handle shred chicken into bite-size pieces with 2 forks. Cook chicken in the sauce for 7-10 minutes. 
    5. Serve chicken into the center of each warm tortilla, and top with your favorites. We enjoy pickled onion, queso fresco, and avocado chunks. Enjoy!

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