If you have been searching for a flavorful and satisfying meal that brings the perfect blend of spice, creaminess, and fresh ingredients to your table, look no further than this Shredded Chicken Tacos Recipe. These tacos are a vibrant celebration of textures and tastes, from tender, salsa-infused shredded chicken to the bright zing of lime and crispness of fresh vegetables. Easy to make yet incredibly rewarding, this recipe transforms simple ingredients into a truly memorable taco experience that will have you coming back for seconds every time.
Ingredients You’ll Need
Every ingredient in this Shredded Chicken Tacos Recipe plays an essential role, whether it’s adding depth to the chicken, bringing a fresh crunch, or contributing rich creaminess. The simplicity of these staples highlights how thoughtful assembly can lead to an explosion of flavor and texture that’s both comforting and exciting.
- 1.5 lbs. Instant Pot salsa shredded chicken: This forms the juicy, flavorful heart of your tacos with slow-cooked tenderness.
- 12 corn tortillas: Soft yet sturdy, they cradle all the fillings perfectly without overpowering flavors.
- 3 Tbsp. coconut oil: Adds a subtle richness when warming the tortillas and deepens the overall flavor.
- 2 jalapeños (thinly sliced): Offers the right amount of heat and a slight crunch for balance.
- ½ cup red onion (finely diced): Adds a sharp brightness and a lovely color contrast.
- ½ cup cilantro (finely chopped): Fresh and herbaceous, it lifts the entire dish with its vibrant aroma.
- 2 vine-ripened tomatoes (finely diced): Juicy, slightly sweet, and refreshing to lighten each bite.
- 2 large avocados (cut into bite-sized pieces): Creamy and smooth, providing richness and a cooling effect.
- 4 oz. Cotija cheese: Salty, crumbly, and wonderful for adding a distinctive Mexican flavor.
- 2 limes (optional): Their juice can be squeezed on top to brighten and amplify all the flavors.
How to Make Shredded Chicken Tacos Recipe
Step 1: Prepare the Shredded Chicken
Start with a batch of perfectly tender and flavorful shredded chicken. Using your Instant Pot or a slow cooker, cook the chicken with salsa until it’s irresistibly juicy and easy to shred. This forms the base of your tacos and infuses each bite with a rich, smoky depth that makes the dish truly shine.
Step 2: Warm the Tortillas
Heat a tablespoon of coconut oil in a large skillet over medium-low heat. Warm 3 to 4 corn tortillas at a time, cooking each side for about 30 to 45 seconds. This step softens the tortillas while giving them a slightly crispy finish that holds all your delicious fillings together without falling apart.
Step 3: Drain Excess Oil
After warming, place the tortillas onto a paper towel to catch any extra coconut oil. This ensures the tortillas remain perfectly warm and pliable, but not greasy, so every bite stays fresh and enjoyable.
Step 4: Assemble Your Tacos
Layer each tortilla with about 2 ounces of the juicy shredded chicken, then add thin slices of jalapeños for a kick, finely diced red onion and tomatoes for crunch and freshness, chopped cilantro for a burst of herbaceous flavor, creamy avocado pieces, and a sprinkle of salty Cotija cheese. Optionally, finish with a squeeze of lime juice to elevate all the flavors and enjoy every vibrant bite!
How to Serve Shredded Chicken Tacos Recipe
Garnishes
The perfect garnish can take your Shredded Chicken Tacos Recipe from great to unforgettable. Fresh cilantro sprigs, a dusting of Cotija cheese, thin slices of jalapeño, or dollops of creamy guacamole add extra layers of flavor, texture, and visual appeal that make these tacos irresistible before you even take a bite.
Side Dishes
To round out your meal, consider pairing these tacos with classic Mexican sides like Mexican street corn, black beans seasoned with cumin and garlic, or a refreshing jicama slaw. These sides complement the rich chicken filling perfectly and add more variety to your meal.
Creative Ways to Present
For a fun twist, serve these tacos family-style with all the toppings arranged in bowls so everyone can customize their own. Alternatively, try stacking mini tacos on a tiered serving tray for a festive party presentation. No matter how you serve them, these shredded chicken tacos are sure to dazzle.
Make Ahead and Storage
Storing Leftovers
Store any leftover shredded chicken separately from the tortillas and toppings in airtight containers. Keeping them separate prevents sogginess and preserves the fresh flavors and textures of each component.
Freezing
You can freeze the shredded chicken in a freezer-safe container for up to three months. Simply thaw in the refrigerator overnight and reheat gently when ready to enjoy, making this recipe a great option for quick meals on busy days.
Reheating
To reheat, warm the chicken in a skillet or microwave until hot, then heat tortillas in a dry skillet or wrapped in foil in the oven. Assemble fresh toppings after reheating for the best taste and texture.
FAQs
Can I use store-bought rotisserie chicken instead of making my own shredded chicken?
Absolutely! Using rotisserie chicken can save you time and still deliver great flavor. Just shred the meat and mix it with your favorite salsa for a quick and tasty filling.
Are corn tortillas the only option for this recipe?
While corn tortillas are traditional and provide excellent flavor and texture, you can use flour tortillas if preferred. However, warming them in coconut oil as instructed really elevates the taste.
How spicy are these tacos?
The heat level depends on the amount of jalapeños you add. Feel free to adjust or omit the jalapeños to make this recipe mild or spicy according to your taste.
Can I make this recipe vegetarian?
While this specific recipe focuses on shredded chicken, you can easily swap in spiced jackfruit or sautéed mushrooms to replicate the texture and still enjoy a flavorful taco experience.
What’s the best way to keep tortillas from becoming soggy?
Warming tortillas in coconut oil and draining them on paper towels helps prevent sogginess. Also, assembling tacos right before eating keeps everything fresh and crisp.
Final Thoughts
There is something truly special about sharing this Shredded Chicken Tacos Recipe with friends and family, whether for a casual weeknight dinner or a lively gathering. The harmony of juicy chicken, spicy jalapeños, fresh veggies, and creamy avocados wrapped in warm tortillas is guaranteed to bring smiles to the table. I encourage you to give this recipe a try and watch it quickly become one of your favorite go-to meals.
Print
Shredded Chicken Tacos Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 tacos (12 servings)
- Category: Entree
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
These Shredded Chicken Tacos feature tender, flavorful chicken cooked in an Instant Pot, served on warm corn tortillas and topped with fresh jalapeños, red onion, cilantro, tomatoes, avocado, and Cotija cheese. This quick and vibrant taco recipe is perfect for a family meal or casual gathering, combining creamy, spicy, and tangy flavors for a delicious Mexican-inspired dish.
Ingredients
Chicken
- 1.5 lbs. Instant Pot salsa shredded chicken
Tortillas
- 12 corn tortillas
- 3 Tbsp. coconut oil (divided)
Toppings
- 2 jalapeños, thinly sliced
- ½ cup red onion, finely diced
- ½ cup cilantro, finely chopped
- 2 vine-ripened tomatoes, finely diced
- 2 large avocados, cut into bite-sized pieces
- 4 oz. Cotija cheese
- 2 limes (optional)
Instructions
- Prepare the shredded chicken: Make one batch of shredded chicken either by using the Instant Pot with salsa or alternatively, the Crock-Pot method as preferred. Ensure the chicken is tender and well seasoned.
- Heat the tortillas: In a large skillet over medium-low heat, add 1 tablespoon of coconut oil. Place 3 to 4 corn tortillas in the skillet, warming each for 30 to 45 seconds on each side until heated through and slightly toasted.
- Drain excess oil: Remove the warmed tortillas from the skillet and place them on a paper towel-lined plate to absorb any excess coconut oil. Repeat the warming process with the remaining tortillas, adding more coconut oil as needed.
- Assemble the tacos: Fill each warmed tortilla with approximately 2 ounces of the shredded chicken. Top with sliced jalapeños, diced red onion, chopped cilantro, tomatoes, avocado pieces, and sprinkle with Cotija cheese. Squeeze fresh lime juice over each taco if desired, then serve immediately and enjoy!
Notes
- For a milder taco, remove the seeds from the jalapeños before slicing.
- You can substitute corn tortillas with flour tortillas if preferred.
- Prepare the chicken ahead of time and refrigerate to speed up meal assembly.
- To keep tortillas warm after heating, wrap them in a clean kitchen towel.
- Adjust the amount of cheese and avocado to personal taste.
