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Stovetop Shredded Chicken Tacos

Shredded Chicken Tacos Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 1 tbsp vegetable oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 chipotle peppers in adobo, minced, plus 1 tbsp adobo sauce
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • ½ tsp salt
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • ⅓ cup low-sodium chicken broth
  • 1 tsp brown sugar
  • Juice of 1 lime
  • 8 small corn or flour tortillas
  • Toppings: shredded lettuce, queso fresco, avocado, cilantro, sour cream, lime wedges

Method
 

  1. Heat oil in a large skillet over medium heat. Cook onion until softened, about 4 minutes. Add garlic, cumin, paprika, and chili powder; cook 1 minute.
  2. Stir in tomatoes, broth, sugar, salt, and chipotles. Nestle chicken into sauce, bring to a boil, then cover and simmer until chicken reaches 165°F, 15–18 minutes.
  3. Transfer chicken to a board and rest 5 minutes. Shred with two forks.
  4. Simmer sauce over medium-high heat until reduced, 3–5 minutes. Return chicken and lime juice, toss, and cook 1 minute more.
  5. Warm tortillas in a dry skillet. Fill with chicken and desired toppings. Serve with lime wedges.

Notes

If your chicken breasts vary in thickness, pound the thick end to even them out before cooking. The 5-minute rest after simmering is important so the meat stays juicy when shredded.