Shredded Chicken Tacos
Juicy shredded chicken simmered in salsa and spices makes an easy, flavorful taco filling.
Servings: 8 servings
Ingredients
- 2 pounds boneless skinless chicken breasts see note for precooked chicken; for poaching add extra salt to water
- 3/4 cup salsa
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt + more for poaching chicken
- 1/4 teaspoon black pepper
- 1 large lime zest and juice
- tortillas and toppings tortillas, avocado, cheese, sour cream, jalapeños, etc., for serving
Instructions
- Place the chicken in a large saucepan and sprinkle with 1 teaspoon kosher salt; cover with cold water.
- Bring to a boil over high heat, then reduce to medium and simmer until the chicken is cooked through and no longer pink, about 12–15 minutes (22–25 minutes if frozen).
- Transfer the chicken to a large bowl and shred with two forks.
- Discard the poaching liquid, return the shredded chicken to the saucepan, and add the salsa and all seasonings (cumin, garlic powder, onion powder, paprika, chili powder, 1/2 teaspoon kosher salt, and pepper).
- Simmer the chicken mixture over medium heat until warmed through, about 3–5 minutes, adding a tablespoon of water if it seems dry.
- Remove from heat and stir in the lime zest and juice.
- Serve the shredded chicken on warmed tortillas with desired toppings.
Equipment
- large saucepan or pot
- Mixing Bowl
- Two Forks
- Knife and cutting board
- Spoon
Notes
- Use store-bought or homemade salsa; heat level affects spiciness.
- For precooked chicken: toss 2 cups diced or shredded chicken with salsa and seasonings and simmer as directed.
- Adjust seasoning to taste after simmering.
- If the chicken dries while warming, add a tablespoon of water as needed.