#chickentacos Archives » 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!

Mexican Orange Chipotle Chicken

 Orange Chipotle Chicken is so flavorful thanks to the amazing marinade.  Grill this chicken up outside or in a cast-iron skillet, then serve it up in some tacos, over a salad, or my favorite way in a bowl! 

There is nothing better than adding some delicious protein to your meals. This Orange Chipotle Chicken is packed with so much flavor it’s smoky, a little spicy, and slightly sweet. The kids and hubs love it grilled and chopped up in some tacos, we eat it this chicken often! Top it with Pico de Gallo or some Fresh Mango Salsa, yum!

If you choose to cook indoors keep a window open and the fan on. Cooking adobo sauce makes the air feel a little spicy, but all in the name of the best Orange Chipotle Chicken! I have no personal preference between the outside grill or my cast-iron skillet they both give a great grill flavor. 

How to make Orange Chipotle Chicken 

For this recipe I’ve used chicken thighs, I find them to be more flavorful and juicy than chicken breast. However, if chicken breast is your thing you can use it for this recipe. 

  • Make the marinade by whisking together all the ingredients together till combined. 
  • In a shallow baking dish place your chicken thighs and season with salt and pepper. Pour the marinade over the chicken making sure both sides of chicken are marinating. Alternatively, you can do this in a ziplock bag. Let chicken marinate for 2 hrs to overnight in the fridge.
  • Preheat your cast iron to medium-high heat, let it get hot before you put the chicken on. Cook the chicken 6-7 minutes each side, or until chicken is done, 165 F. 
  • Let chicken rest 5 minutes before serving or cutting up. Serve with some fresh lime and cilantro, or chop it up and put it in tacos. 
  • To build a Mexican bowl serve the chicken over rice or quinoa, beans, lettuce cheese, avocado, and salsa. 

Love Mexican dishes also try Authentic Carne Asada, Chicken Street Tacos, Fresh Mango Salsa, and  Pico de Gallo.

Yield: 5-6 boneless & skinless chicken thighs

Orange Chipotle Chicken

Orange Chipotle Chicken

 Orange Chipotle Chicken is so flavorful thanks to the amazing marinade.  Grill this chicken up outside or in a cast-iron skillet, then serve it up in some tacos, over a salad, or my favorite way in a bowl! 

Prep Time 2 hours
Cook Time 18 minutes
Total Time 2 hours 18 minutes

Ingredients

  • 1-1.3 lbs chicken thighs

Orange Chipotle Marinade

  • 6 garlic cloves, minced
  • 3 tbsp adobo sauce, from can 
  •  1 orange, juice of (1/4 cup)
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp garlic powder
  • 1 tbsp avocado oil
  • 1/2 tsp salt

Instructions

    1. Make the marinade by whisking together all the ingredients together till combined. 
    2. In a shallow baking dish place your chicken thighs and season with salt and pepper. Pour the marinade over the chicken making sure both sides of chicken are marinating. Alternatively, you can do this in a ziplock bag. Let chicken marinate for 2 hrs to overnight in the fridge.
    3. Preheat your cast iron to medium-high heat, let it get hot before you put the chicken on. Cook the chicken 6-7 minutes each side, or until chicken is done, 165 F. 
    4. Let chicken rest 5 minutes before serving or cutting up. Serve with some fresh lime and cilantro, or chop it up and put it in tacos. 
    5. To build a Mexican bowl serve the chicken over rice or quinoa, beans, lettuce cheese, avocado, and salsa.