Why You’ll Love This Shredded Chicken Tacos Recipe
If you’re looking for a flavorful and satisfying meal, you’ll love this shredded chicken tacos recipe. The rich, savory sauce perfectly complements the tender, shredded chicken, creating a burst of flavor in every bite.
I enjoy how easy it’s to prepare, making it a go-to for busy weeknights or casual gatherings. Plus, you can customize it with your favorite toppings, from fresh cilantro to zesty lime.
Each taco is a delightful blend of textures and tastes, and I guarantee they’ll be a hit at your table. Trust me, once you try them, you’ll crave these tacos again and again!
Ingredients of Shredded Chicken Tacos
When it comes to whipping up a delicious meal, shredded chicken tacos are a fantastic choice. Not only are they super tasty, but they also pack a punch when it comes to flavor and satisfaction. You might be wondering what you need to gather for this tasty adventure in your kitchen. Well, fret not! Here’s a simple list of everything you’ll need to create these mouthwatering tacos, plus a few tips to make your cooking experience even better.
Ingredients for Shredded Chicken Tacos:
- 16 ounces tomato sauce (preferably 2 – 8 ounce cans of Goya brand)
- 2 teaspoons white distilled vinegar
- 2 teaspoons minced garlic
- 3 1/2 teaspoons dried ancho chile powder
- 1 teaspoon ground cumin
- 2 teaspoons dried oregano (leaf)
- 1/2 teaspoon sugar
- 2 tablespoons extra virgin olive oil
- 2 lbs bone-in skin-on chicken breasts
- Adobo seasoning with pepper, to taste
- 1 (10 ounce) package corn tortillas, warmed
- 1/4 cup white onion, finely chopped
- 1 lime, cut into wedges
- 2 tablespoons coarsely chopped fresh cilantro
- Hot sauce, to taste
Now that you have your ingredients laid out, let’s chat a bit about them. First off, don’t stress too much about the brands; while Goya is recommended for that tomato sauce, any good quality tomato sauce will do.
And when it comes to spices, feel free to adjust them to suit your taste buds. If you’re feeling adventurous, throw in a bit more chili powder for a kick or toss in some extra cilantro if you love that fresh flavor.
Also, warming up those corn tortillas is a game-changer; it makes them more pliable and enhances the overall experience. Honestly, who wants a taco with a stiff shell? Not me.
How to Make Shredded Chicken Tacos
Making shredded chicken tacos isn’t just a cooking task; it’s an adventure in flavor and creativity. So, let’s roll up our sleeves and dive right in. Start by gathering your ingredients, especially the 16 ounces of tomato sauce—two 8-ounce cans of Goya brand sauce work like a charm.
In a medium bowl, mix that tomato sauce with 2 teaspoons of white distilled vinegar, 2 teaspoons of minced garlic, 3 ½ teaspoons of dried ancho chile powder, 1 teaspoon of ground cumin, 2 teaspoons of dried oregano, and ½ teaspoon of sugar. Don’t forget to season it all with some Adobo to taste; this is where the magic begins. Set that mixture aside, and let those flavors get to know each other while we move on to the chicken.
Now, grab 2 pounds of bone-in skin-on chicken breasts. Season them with Adobo to make certain they’re as flavorful as can be. Heat up 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Once that oil is shimmering like it’s ready for action, place the chicken in the skillet. Cook it for about 5 minutes, turning once, until it’s light golden brown on both sides.
Here’s where you need to be cautious—add that reserved tomato sauce mixture, and watch out for splattering. Bring it to a boil, then lower the heat to medium-low, cover it, and let it simmer for about 20 minutes. You want to make sure the chicken reaches an internal temperature of 170 degrees Fahrenheit. Trust me, no one wants undercooked chicken.
Once it’s done, transfer the chicken to a cutting board, and let it rest for a moment while you reserve that luscious sauce in the pan. Now comes the fun part—shredding the chicken! Discard the bones and skin, and with two forks, shred the meat until it’s nice and fluffy. Toss the shredded chicken back into the skillet with the sauce and let it simmer away for another 10 minutes or so.
This is where the flavors meld together, and you can almost hear them singing. The mixture should start to caramelize, creating that irresistible allure of homemade tacos. Once it’s ready, spoon that delicious chicken into warmed corn tortillas—10 ounces should do the trick. Garnish with finely chopped onions, fresh cilantro, and a squeeze of lime.
Feeling adventurous? Add some hot sauce for a little kick. Sit back, take a moment to admire your handiwork, and dig into those tacos. They’re not just a meal; they’re a celebration of flavors that will make you the taco hero of your household.
Shredded Chicken Tacos Substitutions & Variations
While crafting the perfect shredded chicken tacos is a delight, exploring substitutions and variations can elevate your culinary experience even further.
For a twist, I often swap chicken for shredded beef or pork, which adds a different flavor profile. If you’re looking for a lighter option, shredded jackfruit works wonderfully. You can also play with spices—try chipotle powder for a smoky kick.
Instead of corn tortillas, I sometimes use lettuce wraps for a fresh touch. And don’t forget to experiment with toppings! Salsas, guacamole, and pickled onions can transform your tacos into something truly unique.
Enjoy the adventure!
Additional Tips & Notes
Although you’ve got the basics down, a few additional tips can really enhance your shredded chicken tacos.
First, don’t skip the marinating step; letting the chicken soak in the sauce for an hour adds incredible depth. If you like a bit of heat, try adding jalapeños or chipotle in adobo to the sauce.
For added freshness, always top your tacos with a squeeze of lime and some chopped cilantro. Remember to warm your tortillas before serving; it makes a big difference!
Finally, don’t be afraid to experiment with toppings—think avocado, radishes, or pickled onions for extra flavor and texture. Enjoy!