Why You’ll Love these Shredded Chicken Tacos
Flavor explosion. That’s what awaits you with these shredded chicken tacos.
I’m obsessed with how the ancho chile powder and cumin create this deep, smoky profile that permeates every bite. The tomato sauce gets transformed into something magical during simmering—trust me, you’ll want to lick the spoon.
What I adore most? The versatility.
Pile on cilantro, squeeze that fresh lime, add a dash of hot sauce. Make it yours. The tender chicken practically shreds itself after cooking in that aromatic sauce. Perfect for busy weeknights when you want something impressive without the fuss.
What Ingredients are in Shredded Chicken Tacos?
Let’s talk taco ingredients, friends. The beauty of these shredded chicken tacos lies in their simple but flavor-packed ingredient list. What I love most about this recipe is how it transforms everyday pantry staples into something that tastes like it came from your favorite taqueria.
The combination of ancho chile powder, oregano, and cumin creates that authentic Mexican flavor profile that makes these tacos truly special.
- 16 ounces tomato sauce (2 8-ounce cans Goya brand tomato sauce)
- 2 teaspoons white distilled vinegar
- 2 teaspoons minced garlic
- 3½ teaspoons dried ancho chile powder
- 1 teaspoon ground cumin
- 2 teaspoons leaf oregano
- ½ teaspoon sugar
- 2 tablespoons extra virgin olive oil
- 2 pounds bone-in skin-on chicken breasts
- Adobo with pepper, to taste
- 1 package (10 ounces) corn tortillas, warmed
- ¼ cup white onion, finely chopped
- 1 lime, cut into wedges
- 2 tablespoons coarsely chopped fresh cilantro
- Hot sauce, to taste
When shopping for these ingredients, quality matters in a few key areas. Try to find authentic corn tortillas rather than flour ones—they hold up better to the saucy chicken and provide that traditional taco texture.
And don’t skip the fresh toppings! The brightness of fresh lime juice and cilantro cuts through the richness of the chicken, creating that perfect balance we’re after.
Can’t find ancho chile powder? Regular chili powder works in a pinch, though you’ll miss some of that smoky depth that makes these tacos so crave-worthy.
How to Make these Shredded Chicken Tacos
Let’s get cooking! These shredded chicken tacos come together in a few simple steps that build layers of flavor. First, prepare the sauce by combining 16 ounces of tomato sauce, 2 teaspoons white distilled vinegar, 2 teaspoons minced garlic, 3½ teaspoons dried ancho chile powder, 1 teaspoon ground cumin, 2 teaspoons leaf oregano, and ½ teaspoon sugar in a medium bowl. Season with Adobo to taste, give it a good stir, and set it aside. This sauce is where all the magic happens—the foundation of flavor that’ll transform ordinary chicken into taco-worthy deliciousness.
Now for the chicken. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Season your 2 pounds of bone-in skin-on chicken breasts with Adobo, then place them in the hot oil. Cook until they’re light golden brown on both sides, which takes about 5 minutes total. This step is all about developing that gorgeous color and flavor that’ll make your taste buds dance.
Once the chicken is browned, pour in your reserved tomato sauce mixture. A quick heads-up—the sauce might splatter a bit when it hits the hot pan, so stand back! Bring everything to a boil, then lower the heat to medium-low and cover the skillet. Let it simmer until the chicken is completely cooked through, tender, and ready to be shredded.
When the chicken is done, remove it from the sauce and let it cool slightly before shredding it with two forks. Return the shredded meat to the sauce, allowing it to soak up all those incredible flavors.
To serve, warm your package of corn tortillas (I like to wrap them in damp paper towels and microwave for 30 seconds, or quickly char them over an open flame for that authentic touch). Fill each tortilla with the saucy shredded chicken, then top with ¼ cup finely chopped white onion, a squeeze of lime from those lime wedges you prepared, and a sprinkle of the 2 tablespoons of chopped fresh cilantro. Add hot sauce to taste if you’re feeling spicy.
And there you have it—restaurant-quality shredded chicken tacos right in your own kitchen!
Shredded Chicken Tacos Substitutions and Variations
While the basic recipe for these shredded chicken tacos is already mouthwatering, you might need to make some swaps based on what’s in your pantry or to accommodate dietary preferences.
Don’t have ancho chile powder? Regular chili powder works fine, though I sometimes mix in a dash of smoked paprika for depth.
Boneless thighs can replace breasts for juicier results.
Vegans can substitute jackfruit or mushrooms for chicken – they soak up that amazing sauce just as well.
For a lower-carb option, use lettuce cups instead of tortillas.
And if cilantro tastes like soap to you (I feel your pain), try fresh parsley or a sprinkle of oregano instead.
What to Serve with Shredded Chicken Tacos
Three perfect side dishes can turn your shredded chicken tacos from a simple weeknight dinner into a full-on fiesta.
I always serve mine with Mexican-style rice—fluffy grains seasoned with tomato and spices. For a cooling contrast, cilantro-lime slaw works wonders against the spicy chicken.
Don’t forget the classic refried beans, slightly chunky how I like them, topped with crumbled queso fresco.
Sometimes I’ll add grilled corn on the cob with a chili-lime butter that makes everyone fight for seconds.
And drinks? A pitcher of agua fresca or margaritas, depending on who’s coming to dinner.
Final Thoughts
These homemade shredded chicken tacos have become my go-to recipe whenever I’m craving Mexican food without the restaurant price tag. The combination of tender, adobo-seasoned chicken bathed in that rich tomato sauce creates magic in every bite.
I love how versatile they are—sometimes I add extra hot sauce when I want heat, or pile on more cilantro for brightness.
Who needs to wait for Taco Tuesday?
Trust me, once you master this simple recipe, you’ll find yourself making these on regular rotation. Your family will thank you, your wallet will thank you, and your taste buds? They’ll be doing a little happy dance.
Shredded Chicken Tacos
Ingredients
Equipment
Method
- In a medium bowl, combine tomato sauce, white distilled vinegar, minced garlic, ancho chile powder, ground cumin, oregano, and sugar. Season with Adobo to taste and mix well. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with Adobo and place in the hot skillet. Cook until lightly golden brown on both sides, about 5 minutes total.
- Pour the reserved tomato sauce mixture over the chicken (be careful of splatters). Bring to a boil, then reduce heat to medium-low, cover, and simmer until chicken is completely cooked through and tender, about 20-25 minutes.
- Remove chicken from the sauce and allow to cool slightly. Using two forks, shred the meat, discarding bones and skin. Return the shredded chicken to the sauce and stir to coat thoroughly.
- Warm the corn tortillas according to package directions or by wrapping in damp paper towels and microwaving for 30 seconds.
- To serve, fill each tortilla with the saucy shredded chicken. Top with chopped white onion, fresh cilantro, a squeeze of lime, and hot sauce if desired.
