Savory Shredded Chicken Tacos Perfect for Any Night In

Quick and easy Shredded Chicken Tacos packed with flavor, perfect for busy weeknights.

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Prep Time 15

Cook Time 35

Resting Time 5

Total Time 55

Servings: 4 tacos

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 lbs Boneless, Skinless Chicken Breasts
2 tbsp Avocado or Canola Oil For coating chicken
1 tbsp Kosher Salt Divide between chicken and sauce
1 tsp Pepper For seasoning chicken

For the Sauce

1 cup Tomato Sauce Base for the sauce
2 tbsp Adobo Sauce From chipotles in adobo
1 tsp Garlic Powder
1 tsp Cumin Classic spice for Mexican dishes
1 tsp Paprika For color and sweetness
1 tsp Onion Powder

For Serving

8 units Flour or Corn Tortillas As the taco base
Desired Taco Toppings Fresh options like lettuce, pico de gallo, sour cream

Equipment

Oven
Baking sheet
parchment paper
Medium Saucepan
mixing bowl
Skillet

Method

Step‑by‑Step Instructions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Pat chicken breasts dry, drizzle with oil and season with salt and pepper.
Bake chicken on prepared sheet for 30-35 minutes until internal temperature reaches 165°F (74°C).
In a saucepan, combine tomato sauce, adobo, garlic powder, cumin, paprika, onion powder, and remaining kosher salt. Simmer for about 10 minutes.
Once baked, shred chicken and mix with the sauce in a bowl.
Warm tortillas, fill with chicken mixture, and add desired toppings.
Fold tortillas and serve immediately.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 28gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

For a quicker option, you can use shredded rotisserie chicken. Additionally, simmer sauce rather than boiling for best flavor.

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