Shredded Chicken Tacos

May  3, 2010
4 Ratings
  • Serves 2-4
Author Notes

Quick and easy shredded chicken tacos! —mtlabor

What You'll Need
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon chili powder
  • salt and pepper to taste
  • 3 boneless and skinless chicken thighs
  • 1 cup salsa
  • 1 cup chicken stock
  • juice from 1 lime
  • tortillas
  • jalapenos
  • shredded cheese
  • sour cream
  1. In a dutch oven, heat the olive oil under medium high heat. Add onions and cook until softened, about 5 minutes or so.
  2. Stir in cumin, chili powder, salt and pepper.
  3. Add in chicken in one layer, then top with salsa and chicken stock. Cover and cook for about 15 minutes, or until chicken is cooked through. (You could honestly cook for longer if you're using chicken thighs because it's practically impossible to overcook them).
  4. Remove the chicken and let cool on a cutting board for about 5-10 minutes. Continue to heat sauce under medium heat.
  5. Shred chicken with forks and add back into sauce. Stir in lime juice. Season with salt and pepper to taste, if needed.
  6. Assemble tacos any way you like, we like adding some shredded cheddar cheese, pickled jalapenos, and sour cream.

See what other Food52ers are saying.

  • mtlabor
  • halfdani
  • BillHummel

3 Reviews

halfdani September 1, 2019
This is probably the easiest "This looks like so much work" review I got in my life.
Used Desert Pepper (brand) salsa and La Banderita (brand) soft tortillas.
All in all took me about 90 minutes, including making guac, cleaning some fat off the chicken (and warming up the tortillas), and even breaks. :)
Raving reviews from all tasters. Although, all quantities I used were by eye and taste (need to make food for more people).
mtlabor November 19, 2010
Hey thanks so much Bill!
BillHummel November 19, 2010
I made this last night and my seven-year old daughter devoured it. Very tasty and quick week-night dinner. Black beans with lots of lime rounded it out nicely.