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Shredded Chicken Tacos

Shredded Chicken Tacos Recipe

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts or thighs
  • 1 tbsp olive oil
  • 1 small yellow onion, diced
  • 3 garlic cloves, minced
  • 1 can (10 oz) diced tomatoes with green chilies, undrained
  • 1/2 cup low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Juice of 1/2 lime
  • 8 small corn or flour tortillas, warmed
  • Toppings: chopped cilantro, diced onion, sliced radishes, crumbled queso fresco, lime wedges, hot sauce

Method
 

  1. Heat olive oil in a large skillet over medium heat. Cook onion 4 minutes until softened, then add garlic and cook 30 seconds.
  2. Stir in diced tomatoes with chilies, chicken broth, cumin, chili powder, oregano, salt, and pepper. Bring to a gentle simmer.
  3. Add chicken, cover, reduce heat to low, and simmer 12 to 15 minutes for breasts (15 to 18 minutes for thighs) until internal temperature reaches 165°F.
  4. Transfer chicken to a cutting board, shred with two forks, then return to sauce with lime juice. Heat through 1 minute. Serve in tortillas with desired toppings.

Notes

If using chicken thighs, simmer 15 to 18 minutes. The sauce thickens as it sits; add a splash of broth when reheating if needed. Shred the chicken while it is still hot for the easiest pulling.