I have shared a beef birria tacos recipe – it’s fantastic but not quick. Now, meet the solution: speedy chicken tacos with juicy, crispy shredded chicken in under 30 minutes! Unlike traditional methods, these skip the slow cooker for a pan-fried twist, bringing authentic Mexican street food flavors to home. Imagine the tasty sear on the chicken, paired with crunchy lettuce, creamy guacamole, vibrant Pico De Gallo, and tangy sour cream- all in a soft tortilla for a flavor-packed experience! And can be made ahead/makes excellent leftovers. What’s not to love?!
How to make shredded chicken tacos
Season the chicken: First, dry the chicken with paper towels and transfer it to a large bowl/dish. Then, combine the oil and seasoning in a small bowl. Pour it over the chicken and use your hands to ensure the meat is evenly coated. For the best flavor, let it marinate in the fridge for at least 20 minutes before cooking.
Chicken: I love using boneless, skinless chicken thighs. The meat is darker and a little fattier. However, chicken breast also works well. Seasonings: Garlic powder, onion powder, smoked paprika, chili powder (or cayenne), cumin powder, ground coriander seeds, salt, lemon pepper seasoning (or regular black pepper and a little lemon zest). Alternatively, you could use homemade taco seasoning. Tortillas: You can use soft corn tortillas or flour tortillas. Street-size or taco shells work well too. Toppings: I used a selection of my favorite taco toppings: Guacamole (or avocado slices), Shredded lettuce (or shredded cabbage or spinach), Cilantro, Lime juice, Salsa (Pico de Gallo) – Use fresh homemade salsa or a jarred one, Jalapeno slices (fresh or pickled; or other green chiles), Sour cream (or another Mexican crema/Greek yogurt).
Pan-fry the Chicken: Heat a well-seasoned cast iron pan or a nonstick skillet over medium heat with a small amount of olive oil. Once hot, add the chicken and allow it to cook undisturbed for 5 minutes. Then flip it over and cook for 3-5 minutes, or until a thermometer inserted into the thickest part of the chicken reads 165ºF/74ºC. The exact time will vary based on the thickness of the chicken. Shred the chicken: Place the warm cooked chicken on a cutting board or a shallow bowl and allow it to rest for 5 minutes. Then, finally, use two forks or meat claws to shred the chicken. Heat tortillas(optional): Before assembling the chicken street tacos, you can optionally lightly heat the tortilla over an open flame (like a gas stove top) with tongs for a few seconds until lightly charred or in a skillet for 20-30 seconds per side. For large amounts, stack them up and microwave for 30-60 seconds. Or wrap them in foil, and bake at 350ºF/180º C for 15-20 minutes. Assemble: Divide the shredded chicken evenly between warmed tortillas. Customize it to your liking – begin with a layer of chicken and lettuce, followed by salsa, guacamole, fresh cilantro, and a drizzle of sour cream. Optionally, add a couple of slices of jalapeño. Enjoy! If you try this chicken taco recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
