Shredded Chicken Tacos
Take your taco nights to the next level with this festive shredded chicken taco recipe, featuring salsa marinated chicken, fresh pico de gallo, and homemade guacamole.
Equipment
- Taco holders optional
Ingredients
- Mexican Shredded Chicken see below
- 4 servings Pico de Gallo*
- 4 servings Homemade Guacamole*
- 16 ounces refried beans
- 12 street taco-size tortillas
- Tortilla chips
- optional toppings and sides: shredded Mexican blend cheese, salsa, sour cream, hot sauce
Mexican Shredded Chicken
- 1 pound raw chicken tenders
- ¼ cup lime juice
- ¼ cup medium picante sauce
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon ground red cayenne pepper
- salt and pepper
Instructions
- Prepare Mexican Shredded Chicken, Pico de Gallo, and Homemade Guacamole and set aside.*
- Heat refried beans according to microwave directions on the can. Set aside.
- Prepare small bowls of toppings and set aside.
- Heat tortillas in the microwave for about 20 to 30 seconds.
- Assemble tacos with refried beans and chicken, then top with guacamole, pico de gallo, shredded cheese, and hot sauce. Serve with chips and salsa on the side!
Mexican Shredded Chicken
- Preheat the oven to 375 degrees.
- Combine all ingredients for the chicken in a large bowl, then toss gently using two forks until the chicken is coated evenly.
- Let sit at room temperature for 15 to 20 minutes.
- Line a baking sheet with aluminum foil. Transfer chicken to the baking sheet one piece at a time, first letting any excess liquid drain off the chicken into the bowl.
- Bake for approximately 15 minutes, or until chicken is cooked through.
- Transfer cooked chicken to a large cutting board and shred immediately using two forks.
Notes
Pico de Gallo: Make a batch of our pico de gallo for an easy homemade topping and side!
Homemade Guacamole: Try our recipe for easy homemade guacamole as a topping or side dish for taco night!
Preparing the toppings: Use the downtime while your chicken is marinating and cooking to prepare the guacamole and pico de gallo. To make things even easier, we recommend prepping all the produce for both the guac and pico at the same time (i.e. chop all the tomatoes and then separate out the right amount for each dish). This will save you time in the long run since there's a lot of overlap in the ingredients!
Serving suggestion: The part we love most about taco night is assembling your own tacos at the table! This way everyone can customize their taco to their tastes and use whatever toppings they want - plus it saves prep time in the kitchen.
Nutrition
Calories: 168kcal | Carbohydrates: 21g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 509mg | Potassium: 251mg | Fiber: 3g | Sugar: 3g | Vitamin A: 256IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 2mg