Shredded Chicken Tacos

 

Who said tacos are just for Tuesdays?  I could eat these shredded chicken tacos every day of the week, I swear.  The combination of tender spiced chicken over toasty tortillas is just to die for.  

 

 

And the best part: this recipe can be ready in just 30 minutes.  If you’re a meal prepper, you can also make it ahead of time and store it until you’re ready to eat it.  It keeps in the fridge for up to a week.

 

FAQ:

 

Can I make this recipe with chicken breasts?

You can use chicken breasts instead of chicken thighs if they are all you have on hand.  However, chicken breasts have a lower fat content than chicken thighs, so they will be less tender and moist after you cook them.

 

Can I meal prep this recipe?

Yes!  This recipe can easily be meal prepped.  If you are meal prepping, prepare each component of the tacos, but do not assemble them.  Store each component separately and assemble the tacos when you are ready to eat them so that you do not end up with soggy tortillas.

 

Can I make this recipe gluten-free?

This recipe can easily be made gluten-free.  Just swap the flour tortillas for gluten-free tortillas!

 

 

3 tips for the best possible tacos:

 

  1. Make sure your chicken is totally cooked through before you shred it.  It will be much more difficult to shred the chicken if the center of the thigh is still raw.
  2. Shred the chicken thoroughly.  The more you shred the chicken, the more surface area there will be to coat with delicious spices!
  3. Remember to toast the tortillas!  This step adds a great element of texture and added flavor to the tacos.

 

 

 

Shredded Chicken Tacos Recipe


 Prep Time:
15 minutes
 Cook Time:
20 minutes
 Total Time:
35 minutes
 Serves:

 


Ingredients:
For the chicken -
  • 4 boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • ½ teaspoon each: paprika, cumin, onion powder, chili powder
  • Salt, to taste
To assemble the tacos -
  • 12 flour tortillas
  • 3 cups shredded lettuce
  • 3 radishes, thinly sliced
  • 1 avocado, diced
  • Optional toppings: black beans, sour cream, hot sauce, cilantro
Directions:
  1. Bring a large pot of water to a boil.  Boil the chicken thighs for 10-15 minutes or until the centers are no longer pink.
  2. Remove the chicken from the water.  Using two forks, shred each thigh.
  3. Heat the oil in a large skillet over medium heat.  Add the chicken and spices to the skillet and sauté for 5 minutes.
  4. Toast the tortillas.  Place a tortilla in a skillet over medium heat and cook on each side for two minutes.
  5. Assemble the tacos.  Place ¼ cup of shredded lettuce in each tortilla.  Layer chicken on top of the lettuce.  Top with radishes, avocado, and other toppings if using.

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Who said tacos are just for Tuesdays?  I could eat these shredded chicken tacos every day of the week, I swear.  The combination of tender spiced chicken over toasty tortillas is just to die for.  

 

 

And the best part: this recipe can be ready in just 30 minutes.  If you’re a meal prepper, you can also make it ahead of time and store it until you’re ready to eat it.  It keeps in the fridge for up to a week.

 

FAQ:

 

Can I make this recipe with chicken breasts?

You can use chicken breasts instead of chicken thighs if they are all you have on hand.  However, chicken breasts have a lower fat content than chicken thighs, so they will be less tender and moist after you cook them.

 

Can I meal prep this recipe?

Yes!  This recipe can easily be meal prepped.  If you are meal prepping, prepare each component of the tacos, but do not assemble them.  Store each component separately and assemble the tacos when you are ready to eat them so that you do not end up with soggy tortillas.

 

Can I make this recipe gluten-free?

This recipe can easily be made gluten-free.  Just swap the flour tortillas for gluten-free tortillas!

 

 

3 tips for the best possible tacos:

 

  1. Make sure your chicken is totally cooked through before you shred it.  It will be much more difficult to shred the chicken if the center of the thigh is still raw.
  2. Shred the chicken thoroughly.  The more you shred the chicken, the more surface area there will be to coat with delicious spices!
  3. Remember to toast the tortillas!  This step adds a great element of texture and added flavor to the tacos.

 

 

 

Shredded Chicken Tacos Recipe


 Prep Time:
15 minutes
 Cook Time:
20 minutes
 Total Time:
35 minutes
 Serves:

 


Ingredients:
For the chicken -
  • 4 boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • ½ teaspoon each: paprika, cumin, onion powder, chili powder
  • Salt, to taste
To assemble the tacos -
  • 12 flour tortillas
  • 3 cups shredded lettuce
  • 3 radishes, thinly sliced
  • 1 avocado, diced
  • Optional toppings: black beans, sour cream, hot sauce, cilantro
Directions:
  1. Bring a large pot of water to a boil.  Boil the chicken thighs for 10-15 minutes or until the centers are no longer pink.
  2. Remove the chicken from the water.  Using two forks, shred each thigh.
  3. Heat the oil in a large skillet over medium heat.  Add the chicken and spices to the skillet and sauté for 5 minutes.
  4. Toast the tortillas.  Place a tortilla in a skillet over medium heat and cook on each side for two minutes.
  5. Assemble the tacos.  Place ¼ cup of shredded lettuce in each tortilla.  Layer chicken on top of the lettuce.  Top with radishes, avocado, and other toppings if using.

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