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Deliciously Shredded Fiesta Chicken Tacos are super easy and super satisfying. The warmed corn tortillas are loaded with juicy, shredded fiesta chicken then piled with all your favourite toppings from fresh guacamole to vibrant Pico de Gallo, crunchy lettuce and creamy sour cream. The chicken and toppings can all be prepped ahead for an easy weeknight dinner that everyone will love!
Why You'll Love These Shredded Fiesta Chicken Tacos
- These tacos are easy and comes together in 30 minutes! The most work you will put in to making this recipe is preparing the shredded chicken mix. After that it is time to assemble the tacos!
- The whole family will love these tacos! This recipe is a kid friendly recipe, your kids will love them and be asking for more!
- The shredded chicken makes great leftovers! The chicken and toppings can all be prepped ahead for an easy weeknight dinner that everyone will love!
Ingredients Needed
12 Corn Tortillas, warmed
4 Boneless Skinless Chicken Breasts
2 Tablespoons Oil
1 Cup Mild Salsa
1/2-1 Cup Water
2 Tablespoons Taco Seasoning
1 Medium Onion, diced
4 Cloves Garlic, minced
2 Limes, juiced
2 Cups Monterey Jack Cheese, shredded
+ Any Other Toppings you Love 🙂
How To Make Shredded Fiesta Chicken Tacos
Slice chicken in half lengthwise (as if you were butterflying it) and you should have two equal thin chicken slices. Repeat this with all of the chicken breasts.
Sprinkle the taco seasoning on top of the chicken slices and mix that in evenly.
In a pan, add oil and and warm over medium heat. Add the chicken breasts to the pan and cook on each side until fully cooked and the internal temperature reaches 165 degrees F.
Once the chicken is cooked, remove from the pan and set aside for now. Allow the chicken to rest for about 10 minutes, then shred the chicken into bite sized pieces. In the same pan, add the onions and garlic and sauté for a few minutes until fragrant.
Next, add the chicken back in to the pan followed by the salsa, 1/2 cup of water to start and the juice of limes. Stir that all together and bring to a light simmer for a 5 minutes so the sauce thickens.
After 5 minutes of the shredded chicken simmering, check to see if you need more water* (see notes) or any extra seasonings to your liking.
Once the chicken is prepared to your liking, time to assemble the tacos. Place a warmed corn tortilla on a plate, top with 1-2 tablespoons of the shredded chicken, a pinch of Monterey jack cheese and any other toppings you like. Enjoy! 🙂
Pico de Gallo
This pico de gallo recipe is fresh, delicious and easy to make! You’ll need only 6 ingredients and 5 minutes to make this classic Mexican dip—tomato, onion, cilantro, jalapeño, salt and lime. This Pico de Gallo is perfect for dipping with tortilla chips, tacos, burrito bowls or even salads!
Equipment & Products Needed
Cast Iron
Taco Seasoning
Salsa
Notes + Tips for Shredded Fiesta Chicken Tacos
- Use precooked rotisserie chicken for this recipe! You can skip cooking the chicken from scratch and just use leftover rotisserie peeled chicken for this recipe. I would reccomend about 2-3 cups worth of peeled chicken to make the shredded chicken mixture.
- Get creative with taco toppings! I love to add pico de gallo (check out the recipe here), Monterey jack cheese, and lettuce! Add whatever toppings are your favourite or have on hand.
- Use mild or hot salsa; depending on how spicy you like it, adjust the salsa and flavour to our liking. If you like it spicy, add some cayenne or chilli flakes.
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Ingredients:
- 12 Corn Tortillas, warmed
- 4 Boneless Skinless Chicken Breasts
- 2 Tablespoons Oil
- 1 Cup Mild Salsa
- 1/2-1 Cup Water
- 2 Tablespoons Taco Seasoning
- 1 Medium Onion, diced
- 4 Cloves Garlic, minced
- 2 Limes, juiced
- 2 Cups Monterey Jack Cheese, shredded
- Pico de Gallo (click to see recipe)
- + Any Other Toppings you Love 🙂
Instructions:
- Slice chicken in half lengthwise (as if you were butterflying it) and you should have two equal thin chicken slices. Repeat this with all of the chicken breasts.
- Sprinkle the taco seasoning on top of the chicken slices and mix that in evenly.
- In a pan, add oil and and warm over medium heat. Add the chicken breasts to the pan and cook on each side until fully cooked and the internal temperature reaches 165 degrees F.
- Once the chicken is cooked, remove from the pan and set aside for now. Allow the chicken to rest for about 10 minutes, then shred the chicken into bite sized pieces. In the same pan, add the onions and garlic and sauté for a few minutes until fragrant.
- Next, add the chicken back in to the pan followed by the salsa, 1/2 cup of water to start and the juice of limes. Stir that all together and bring to a light simmer for a 5 minutes so the sauce thickens.
- After 5 minutes of the shredded chicken simmering, check to see if you need more water* (see notes) or any extra seasonings to your liking.
- Once the chicken is prepared to your liking, time to assemble the tacos. Place a warmed corn tortilla on a plate, top with 1-2 tablespoons of the shredded chicken, a pinch of Monterey jack cheese, Pico de Gallo, and any other toppings you like. Enjoy! 🙂
Video
Notes
Nutrition
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