Wednesday, March 29

Shredded Chicken Tacos

I have always wanted to make shredded chicken tacos.  I finally decided to make them.  I was a little uncertain on how to make them, but after a little trial and error, I came up with a surefire method.  I boiled the chicken in the spices, shredded the chicken, returned it to the sauce and reduced.  Overall, the chicken was some of the best I have ever eaten.  I am not sure if my method is the proper way to make shredded chicken taco meat, but it was simple and delicious.

 

Shredded Chicken Tacos

Shredded Chicken Tacos

  • 1 lb boneless skinless chicken breasts
  • 6 tbs taco seasoning, see recipe below
  • 4 cups water, plus 4 tbs for thickening
  • 1 tbs corn starch
  • 12 flour tortillas or taco shells
  • cheese
  • lettuce, shredded
  • tomato, diced
  • sour cream
  • guacamole

Taco Seasoning

  • 3 tbs paprika
  • 2 tbs chili powder
  • 1 tbs sugar
  • 1 tbs garlic powder
  • 3 tsp salt
  • 2 tsp onion powder
  • 2 tsp black pepper
  • 2 tsp cumin
  • 1 tsp oregano
  • 1/4 tsp chipoltle pepper ground, optional

Cooking the Chicken

Place the chicken in a deep skillet or dutch oven.  Cover with the 4 cups of water and add 4 tbs of taco seasoning.

Boil the Chicken in the seasoning

Bring the mixture to a boil and then turn down the heat to a simmer.  Cover and cook for 30 minutes.  Check the chicken to make sure it is fully cooked and tender.

Remove the chicken from the liquid and place on a plate to cool.

Let the chicken cool

While the chicken is cooling, bring the liquid back up to a boil and let it reduce.  Don’t worry if you have a lot of liquid left.  It will reduce.

Let the Sauce reduce

When the chicken is touchable, shred it with two forks, your fingers, or whatever utensils you have lying around.

Shred the chicken

Place the chicken back into the liquid.

Shredded Chicken

In a small bowl or cup, add the 4 tbs water, 2 tbs of seasoning and 1 tbs of cornstarch.  Mix thoroughly and then add to the chicken.

Stir until thickened.

Remove from the heat and your taco meat is ready to go.

Shredded Chicken Taco

Layer your favorite ingredients on to a tortilla or a taco shell and go to town.  These tacos were delicious.  You can adjust the seasoning for your personal preferences.  I like mine spicy, however, Dana does not.  So I posted the mild recipe.

About Author

Rex

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, check out the ASK REX link in the menu above.

28 Comments

  1. This was fabulous! I followed the recipe to a tee and my boyfriend and I loved it. The seasoning was flavorful enough that all I garnished them with was diced onion, an avocado slice, and a squeeze of lime juice and they were perfect! Thanks for posting!

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  6. This was so awesome and so easy to make. We have made this twice in 2 weeks. The flavor is off the charts. If you have the recipe and have not made this dish yet, I would and soon! You won't be disappointed.

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  10. Very tasty way to cook chicken!

    I’ve made it a few times, not always for tacos but just a way to make chicken (I’m always looking for new chicken recipes)

    I’ve recently been experimenting with boiling meat rather than frying or baking. I always thought that boiled meat was bland.. I couldn’t have been more wrong!!

    Also, boiling with all these spices makes my home smell amazing.. 🙂

    Thanks for the recipe

  11. What of I want to make 2 lbs of chicken? Do I add 8 tablespoons of the seasoning instead of 4? Double everything? I want the taste to be the exact same as this original recipe as we love it! Going to double it for guests..

  12. You are a bro for posting this. Works as advertised. Imagine if this makes it to FB or Pinterest. A recipe that actually works would rule the world.

    • Rex

      Nicole,

      I would first substitute Hot chili powder for the chili powder. This will give you a nice blend of flavors. Check out the Hot Mexican Chili Powder from McCormick. It is available at most stores. I would also add a pinch of cayenne or even a couple of pinches. This will give you a nice heat. You could actually try a variety of peppers other than cayenne. I like powdered ancho chilies.

      Hope that helps.

      Rex

  13. Kocamustafapa?a Sat?l?k Daire ?stanbul on

    thanks for the article! my potluck at work is going to love it!!!!