Shredded Chicken Tacos Made Easy

Shredded Chicken Tacos Made Easy, 3.8 out of 5 based on 118 ratings
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Rating: 3.8/5 (118 votes cast)

Shredded chicken tacos seasoned Mexican style, just like the taco shops in San Diego. Stuffed with lettuce, cheese and tomatoes. Add rice and beans, guacamole, sour cream, salsa, hot sauce… whatever you like and you’ve got a great Mexican dinner!

Shredded Chicken Tacos Plate 1Ingredients: Shredded Chicken

1 1/2lbs. boneless, skinless chicken thighs ( about 4-5 )

4 cups water

1 teas. salt

1/3 teas. pepper

1/2 teas. garlic powder

1 teas. onion powder

2 teas. chili powder

1 teas. dry oregano

1/4 teas. cumin powder

Method: Shredded Chicken

Shredded Chicken CookingShredded ChickenThoroughly wash your chicken and then simply add all of the ingredients to a medium to large skillet, or,  sauce pan big enough to hold everything. Bring it to a boil and boil for about 10 minutes. Reduce heat to low to medium low and simmer for about 30 minutes with the lid cracked. You’re looking for a nice little bubble.

After about 40 minutes, most but not all of the liquid should have evaporated and the chicken should be falling apart when poked with a spoon or spatula. Go ahead and shred it with your spatula or spoon and remove from heat to cool slightly. It should look like the picture. It’s ready for tacos.

Note: If there is still a lot of liquid left simply take the lid off and turn the heat to high. This will boil off any excess liquid but be sure to watch it closely. You don’t want to dry it out.

Ingredients: Shredded Chicken Tacos

shredded chicken

10-15 corn tortillas ( 6in.)

1/2 head lettuce ( shredded )

1 tomato ( small dice )

6 oz. shredded cheddar cheese ( or whatever you like )

3-4 cups oil ( for frying )

wood toothpicks

Method: Shredded Chicken Tacos

 

Shredded Chicken Tacos Assembly 1Shredded Chicken Tacos Assembly 2Shredded Chicken Tacos Assembly 3Shredded Chicken Tacos FryingAdd your oil to a medium size skillet to fill about a 3/4 in. up the side and heat to 350 degrees. Carefully place 1 tortilla at a time into the hot oil and fry for about 5 to 10 seconds a side. All you’re doing at this stage is getting the tortillas pliable. Remove and stack them on a plate. After all of your tortillas are done, flip the whole stack over to allow the excess oil to drain evenly.

These can be done while your chicken is cooking.

When your chicken and tortillas are ready, add about 2 to 3 tbsp. of the shredded chicken across and just above the center of a tortilla and fold it over. “Sew it up” with 2 toothpicks as shown in the picture. Continue until all of your tacos are done.

Note: Turn the heat on your oil down to low while you’re assembling the tacos. Heat it back up just before you finish with your tacos.

Once your tacos are done, place 3 or 4 into the hot oil (350) and fry for about 2 to 4 minutes a side or until they turn the color of corn chips ( golden ).  Remove and drain on paper towels or a cooling rack. Removing the toothpicks is easier while they’re still hot, right out of the fryer is easiest but be careful, they’re hot!

Now, just open them up and add your toppings! Add beans and rice and make it a meal.

Shredded Chicken Tacos Plate 2The crunchy shells, the spicily flavored chicken topped with “salad fixings”, whats not to love, these are awesome shredded chicken tacos! Rice and beans added to your plate… reminds me of the drive-thru or walk-up window at most any taco shop in San Diego. Enjoy!! HAPPY COOKING!

David

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Shredded Chicken Tacos Made Easy — 138 Comments

  1. VA:F [1.9.22_1171]
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    HOLY GUACAMOLE THESE ARE AMAZING!
    I had to come on here and tell you David that these are fantastic. I always make ground beef tacos for my family and we aren’t huge fans but don’t know how else to make tacos so I decided to look up chicken tacos online. After I found your recipe I ran to the store to buy some thighs ( I am a chicken breast girl but your pictures pulled me in ) – I made the mistake and bought the thigh with bone / skin. I was so bummed so I decided to go with the breast I had on hand. I was nervous because an hour in my chicken still wouldn’t shred but I just let it cook and kept poking at it until I was able to shred it entirely. I served it and my boyfriend loved it – I honestly found it very bland but was still a fan. I packed away the left overs and the next day reached for it because I dreamt about it all night and to my surprise – it was sooooooo much better the next day after soaking in all the juices!!!! I literally ate the entire container and here I am back again to make it today. I can’t resist – it’s absolutely amazing! My only question was if you used white or yellow corn tortillas – I am assuming white but mine didn’t look like yours after frying. Thanks for the great recipe, keep up the good work!

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      Hi Caitlyn,

      Thank you so much, I really enjoy reading what you have to say. Sorry to hear you got the bone in – skin on chicken thighs but great choice substituting with chicken breast, they work great too.

      As far as the blandness of the first night you ate them I would recommend that after the chicken shreds, turn up the heat and boil uncovered until about 95% of the liquid evaporates. This will concentrate the flavors and will taste like it did on the second day without the wait.

      With the tortillas I just used the regular yellow corn tortillas you get from just about any store, nothing special here. Also, when frying, make sure the oil reaches 350 degrees. I just use a candy thermometer to check the temp. but any “stick” type thermometer that goes to at least 350 is fine :-)

      And if you like these chicken tacos that much let me recommend the shredded beef tacos as well. They’re sooo much better than hamburger meat tacos.

      Anyway, thanks again for your amazing comment and Happy Cooking!
      David

  2. VA:F [1.9.22_1171]
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    Hi! I was searching for a great chicken taco recipe and came across this one. By all the reviews it sounds amazing. My question is can you use a whole chicken?

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      Hi Samantha,

      Great question! You can use a whole chicken but it requires a lot more work. You would need to simmer the chicken in salted water for about 1 to 1:15 hours first. Let it cool, remove the skin and bones so you’re left with just the meat. Season and cook it down some more (in water) until it shreds. The seasoning amount would have to be adjusted for the extra meat you’ll have.

      I would recommend just following the recipe as is, it will save you time and work :-)

      If you already have a whole chicken you can contact me and I’ll give you more detailed instructions for how to make this recipe with a whole chicken.

      Hope that helps and I hope you’ll try the tacos.
      Happy Cooking!
      David

  3. VA:F [1.9.22_1171]
    Rating: +1 (from 1 vote)

    This recipe is perfect. So many recipes ask for too many ingredients and authentic, good Mexican food (at least here in AZ) have very few, simple ingredients. I trippled the amount in my dutch oven on the stove and covered with water to make for a wedding. I removed most of the broth before shredding in the pot. I also used equal parts b/s thighs and breast. Thanks so much for this post. I’ll be back to view your others for sure :)

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      Hi Ash,

      I agree, there are a lot of recipes out there that add too many ingredients which in my view is overkill. Sometimes the simplest recipes are best.

      I like what you did to the recipe by adding both thighs and breasts, that sounds awesome!

      I’m also happy to hear you used this recipe for a wedding! I hope it was a big success :-)

      And, you are very welcome and come back anytime for more, I look forward to hearing from you again.

      Take care for now and Happy Cooking!
      David

  4. VA:F [1.9.22_1171]
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    Do you shredd chicken first then cook with all the ingredients or do u cook whole chicken then shredd after

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      Hi Sandy,

      The chicken shreds during cooking so just put the chicken and seasonings in the water and cook. You’ll notice after about 20 to 30 minutes it will start to fall apart when you “poke” at it. At that point just use your spatula or spoon to break it all up. Let any excess water boil off until you’re left with shredded chicken and it’s ready to go!

      Hope that helps and thanks for asking :-)
      Happy Cooking!
      David

  5. VA:F [1.9.22_1171]
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    I’m a culinary student and I used a chicken stock or broth to add more flavor to the dish, opposed to water. This recipe is definitely a good base recipe to enhance with whatever you have in your kitchen.

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      Hi Ciara,

      Congratulations on going to culinary school, you’ll definitely learn a lot! Once you know all of the cooking “methods” you’ll be able to create anything you like. All you’ll need is imagination :-)

      You’re absolutely right, the chicken part of the recipe can be used in a wide variety of ways. All it takes is a little imagination. Just a few things that would be easy are Arros Con Pollo (chicken and rice), burritos, tostadas, tamales, enchiladas and so on. This holds true with shredded beef, carne asada, shredded or grilled pork and the like. Once you know how to make the “base meat” you can use it for multiple different things.

      Thanks for commenting Ciara or should I say CHEF Ciara!

      Happy Cooking!
      David

  6. VA:F [1.9.22_1171]
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    All I can say is WOW. These are the best chicken tacos I’ve ever had, better than any authentic Mexican restaurant/joint I’ve eaten at a lot of them! I used breast instead of thighs and it was wonderful. Now all I need is to find a recipe for rice.

  7. VA:F [1.9.22_1171]
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    Whenever i make salsa i make close to 60 oz. So in order to use it up we always have Mexican week! I was looking for some yummy juicy chicken taco recipe and this is the one i picked. Best decision ever! Soo good we ate it 3 nights straight. I doubled the recipe and did half white meat half dark meat. Also, to be honest the corn tortilla really makes it. I’ve always used flour in the past, Blah!!
    I didn’t fry them in oil though, just a very light coat of oil on the pan (teaspoon?) and cooked the shell by itself for about 30-40 seconds per side on high for a nice light crunch.
    Thanks a bunch!! Keep up the good work.

    • VN:F [1.9.22_1171]
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      Hi John,

      That’s awesome!

      I too like to make batches of salsa and also refried beans. They always come in handy for a quick start to a great Mexican meal.

      I also like how you “fried” your tacos, that’s a great idea :-)

      Hope to see you back to try more stuff to eat with your salsa.

      Happy Cooking!
      David

      • VA:F [1.9.22_1171]
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        I have made this and it is a great recipe! I am from San Diego and lived in Baja so I know my tacos! One tip, instead of using toothpicks to sew up the tacos just freeze them. After they are frozen then fry them, MUCH easier!

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          Hi Bill,

          Thanks for the tips!

          I will often freeze them (in a Ziplock bag) when I make a big batch. It makes for a quick and easy meal at a later time. They will also take about 3-4 minutes a side but having made them ahead it’s a great time saver!

          Thanks again and Happy Cooking!
          David

  8. VA:F [1.9.22_1171]
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    Thanks for this recipe. I’ve been cooking for a really long time and when I had chicken thighs in the freezer and wanted to use them for tacos, I had no idea how to cook them! This turned out perfect! There are so many ways I can use this technique in the future for other chicken dishes.

    Much thanks,
    Brenna

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      Hi Brenna,

      That’s awesome!!

      I’m so glad you liked the recipe so much!

      It’s also nice to hear you’ll be able to use this technique for multiple chicken dishes :-)
      Enjoy and Happy Cooking!

      David

  9. VA:F [1.9.22_1171]
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    Wow people have been enjoying this recipe for years! Our family absolutely LOVES this shredded chicken recipe as well! I am making it for the first time with chicken breast as we don’t have thighs on hand, wish me luck!

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      Hi Susie,

      Good luck :-) I think you’ll do just fine. There’s not much difference between them except thighs seem to be a little more juicy but both work well in this recipe.

      This recipe was basically an overnight success since I originally put it up. It is the most viewed recipe here so you and your family are in good company :-)

      Please tell everyone I said hi and Happy Cooking!

      David

  10. VA:F [1.9.22_1171]
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    Wow, such an easy and delicious recipe! I was hosting a group of friends and wanted to serve them authentic tacos like I get in my home town of San Diego (I live in D.C. now). They were really easy, and I could enjoy the party while they were cooking. I added a little bit of cayenne pepper for some kick, and found that I didn’t need as much water as the recipe called for. Also I just served in corn tortillas with avocado and cilantro… no need to fry as the flavors are great!
    Thank you for this recipe!

    • VN:F [1.9.22_1171]
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      Hi Joanna,

      I’m so glad you liked them and I love your version! It’s great to see that you’re being so creative, that’s the whole point of cooking, making what you like. Great job and keep up the good work!

      David

      P.S. Isn’t it nice to have time to spend with your friends and not be stuck in the kitchen :-)

  11. VA:F [1.9.22_1171]
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    This recipe is pretty much perfect. It’s so delicious and super easy to prepare! It has the perfect flavor and no one seasoning overpowers another. LOVE IT!

    • VN:F [1.9.22_1171]
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      Thank you Ashlee,

      I’m so glad you enjoy it! This is on of my more popular recipes :-)

      David

  12. VA:F [1.9.22_1171]
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    Hi David,

    I am going to make this too for my boy’s 2nd b-day along w the pork verde recipe. His b-day is couple of days. I think I am going to cook the chicken a day ahead and marinate the pork a day ahead too. It will be easier for me to put tog. on his b-day. I am really excited. I will let you know how it goes. Thank you again for sharing your recipes.

    Maria

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      Hi Maria,

      I hope you like these two recipes as much as I do. They are two of the most popular recipes here.

      Your “game plan” sounds great and I look forward to hearing how it goes.

      Happy Cooking!

      David

  13. VA:F [1.9.22_1171]
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    I don’t know if they taste like San Diego tacos, but I used chicken breasts and they were delicious (and hopefully healthier)! Thank you so much for posting! I put this on pinterest so I always have the recipe on hand!

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      Hi Sarah,

      They are pretty close to the tacos I used to get in S.D. Of course all taco shops have a slightly different flavor. The chicken breast is healthier than most meats and I’m glad you found them delicious!

      Thanks for posting on pinterest and spreading the “picture”!

      David

  14. VA:F [1.9.22_1171]
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    I had a serious craving for tacos tonight. VERY good. My boyfriend who is very picky and likes his food to be plain even liked this. I only did 1/2 the recipe (2 chicken breasts) and then divded the seasonings in half too. My recipes are too salty or too spicy- this was excellent. :)

    • VN:F [1.9.22_1171]
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      Hi Nicole,

      I’m so glad you and your boyfriend enjoyed the tacos, it’s one of my more popular recipes :-)

      I’ve heard from others that even the “picky eaters” like them LOL.

      I hope to see you back to try more stuff and Happy Cooking!

      David

  15. VA:F [1.9.22_1171]
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    This recipie is awesome, my kids thought I went to a restaurante and bought the chicken already cooked. I have passed it to co workers they love it equally as well. what is even funnier is her daughter thought company was coming because the meal was so good. Thank you Lisa in Texas

    • VN:F [1.9.22_1171]
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      Hi Lisa,

      I’m so glad you, your kids and co workers liked it. I tried to model the recipe from the tacos I used to get at the taco shops in San Diego so I kind of had a guide to go by (even though they wouldn’t give me the recipe).

      There was some trial and error before I settled on this recipe and it’s so nice to hear everyone thought it came from a restaurant.

      You deserve the credit though… and feel free to use this if you ever open a new Mexican restaurant :-)

      Thanks for leaving a comment and Happy Cooking!
      David

  16. VA:F [1.9.22_1171]
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    Didja know that replacing about 1/4 of the water with lemon juice, and subbing in Lemon Pepper for the cumin and chili powder makes these friggin’ awesome? I do love lemon-pepper chicken ;)

    I also tossed in a whole chopped onion at the beginning instead of onion powder.

    • VN:F [1.9.22_1171]
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      Hi Jetstream,

      That sounds interesting (and tasty). I like what you did to the recipe and thanks for your input, I’m sure there are other lemon pepper chicken lovers out there that will benefit from your ideas :-)

      I’m so glad to hear your style was delicious!
      Thanks for posting!
      David

  17. VA:F [1.9.22_1171]
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    How could I do this in a slow cooker? I love this recipe. I just have been looking for something I can slow cook.

    • VN:F [1.9.22_1171]
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      Hi Sam,

      Thanks for asking

      I’ve never made it in a slow cooker since it doesn’t take that long on the stove top but what I’d do is this.

      Add your chicken, seasoning and just enough water to cover into your slow cooker.
      Turn it to medium, cover and let it slow cook for about 4 hours.
      At that point it should shred for you, (if it doesn’t shred then let it go a little longer) use a wood spatula to break it up and give it a good stir to blend in the seasonings.

      If there is still too much liquid when it shreds just transfer it to a skillet set to high heat and boil off any remaining liquid. That shouldn’t take more than 10-15 minutes. Keep an eye on it because once the liquid is gone it will dry out and even burn.

      It should now be ready for tacos.

      Hope this helps and thanks for asking.
      Please let me know how it comes out, I’d be interested to hear your opinion.

      David

  18. VA:F [1.9.22_1171]
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    I want to know how many people (servings) can this recipe feed? I would make this for 12 people. This looks so good, I can’t wait to make it.

    • VN:F [1.9.22_1171]
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      Hi Tina,

      Thanks for asking. This recipe will serve about 5-6 people depending on how many tacos each person will have. It makes around 10-15 tacos.

      So my suggestion would be to double the recipe to feed 12. The only adjustment I would make would be to use about 1 3/4 teas. of salt instead of 2 teas. (which would be double the amount of salt for the chicken)

      Also you don’t have to double the amount of oil used to fry them. But you may have to change it as it will get dirty from frying so many tacos.

      I hope this is helpful and let me know how it comes out :-)

      Take care and Happy Cooking!

      David

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      Hi Brandi,

      This recipe is not spicy until you add the hot sauce but 1 or 2 year olds might not be ready for it yet. As with most kids, it’s hard to say if they’ll like it though, some kids can be pretty finicky. I’d suggest giving them a sample of the chicken to see if they like it. Also, these are hard shell tacos so if your little one’s can handle eating corn chips they should be ok. Otherwise I’d suggest giving it to them in soft flour tortillas instead, they’re just as tasty.

      Hope this helps and please let me know if they like it if you decide to try it out on them :-)
      Good luck and enjoy!
      David

  19. VA:F [1.9.22_1171]
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    Thank you for such great recipes! Im trying this recipe tonight for dinner. Hopefully it comes out like yours!

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      Hi Tisa,

      I’m glad to hear you’re liking the recipes :-) I’m pretty sure yours will come out like mine, it’s a pretty easy recipe to follow. I also hope you’ll like them as much as I do. Let me know what you think, I’m always looking for feedback as it helps me to improve.

      Take care and Happy Cooking!
      David

  20. VA:F [1.9.22_1171]
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    I have left lots of post and comments for you! You recipes are the best ever!! I have a lot of mexican friends and I have been making these dishes and sharing with them. They are loving them so much. They call me their white mexican friend. It is soo funny, I did leave a comment about frying the shells.I wondered if it would work instead of frying the shells at the last minute before guest come and having the house smell like grease. I wondered if I could a day ahead of time fry them without the meat int them until they are pliable and then before the guest come, put them in the oven and crisp them up in there? Would they still taste good? I wanted them to be able to assemble the meat themselves. I sooo love the fried shells but I just dont want the house to smell like grease. Thank you so much for all your recipes!!

    • VN:F [1.9.22_1171]
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      Hi Tammy,

      I know what you mean about the house smelling like grease and that you want to avoid that. It also sounds like you want your guests to be able to assemble the tacos starting at the “meat stage”.

      I think I have an answer for you although I’ve never tried it… here goes:

      First I recommend doing a test. You still have some time before Christmas to see if it will work.

      1.) Start by frying a few tortillas to make them pliable.
      2.) Wrap them in foil and refrigerate overnight.
      3.) Take them out the next day, leave them in the foil and pop them into a preheated 350 degree oven for about 5-7 minutes to get them warm.
      4.)Pull them out and assemble them with the meat and toothpicks.
      Note: Any kind of meat will do, this is just a test.
      5.) Place your “test tacos” on a foil lined sheet pan (cookie sheet) and bake them in a 350 degree preheated oven and bake for about 7-10 minutes “per side”, or until they turn golden brown.
      6.) Remove the toothpicks and stuff them with lettuce, tomato, cheese etc.

      I have baked tacos from “this stage” in the oven before and they come out pretty good. Not like when they are fried but they still crisp up and taste almost the same.

      The only thing I’m not sure about is how the tortillas will hold up in the frig after you do “step 1″. My experience tells me that it should work just fine but since I’ve never tried this I can’t say for sure.

      A Suggestion: It might be a good idea to keep a bottle of cooking oil on hand just in case some of your guests do want them fried. I know you want to keep the grease smell out of your house but I’m sure your Mexican friends would like to have that option :-)

      I hope this helps and thanks for asking and for leaving so many awesome comments :-)
      If you have any more questions let me know, I’m always happy to help.

      Let me know if it works for you and Happy Cooking!
      David

    • VA:F [1.9.22_1171]
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      WOW!! What a hit! I didnt end up frying the corn shells but I made the shredded chix and beef rice and beans. Everyone loved it all!!

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        Hi Tammy,

        That’s great!!
        I’m glad everyone liked everything… Give yourself a BIG pat on the back for a job well done :-)
        Did you “bake” the tacos?
        It sounds like you’re turning into an awesome Mexican chef, you should be proud of yourself. I know I’m proud of you for taking the initiative to learn new styles of cooking.
        Keep up the great work and feel free to pick my brain if you have any more questions :-)
        Happy Cooking!
        David

  21. VA:F [1.9.22_1171]
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    Best chicken ever! Just used soft tacos but the chicken was great. I also didn’t use all the spices but used most and what I had on hand. And through in fresh onion as well. The boys in the family went crazy of course! I even forgot sour cream but honestly the chicken was so good you didn’t need it.

    Also after 40 minutes the liquid still didn’t evaporate but once shredded it soak up, uncovered, after 5- 10 minutes.

    Fantastic!

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      Hi Jackie,

      I’m so glad you and your family like them! I like your idea of the fresh onion, I will sometimes make it that way and also add some green and red pepper to make a different version, but that’s another recipe…
      And, you’re right, it really doesn’t need sour cream although that would add an extra dimension of flavor.
      Thanks for letting me know about the liquid, I went back and put a note in the recipe. You did exactly what I would have done :-)
      Thanks for sharing your thoughts and Happy Cooking!
      David

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    I am pregnant and have been craving a chicken taco salad like crazy. I came across this recipe and HAD to try it. I have been on a V-8 kick and instead of using water, I substituted the water with Spicy V-8…AMAZING!!!! this will now be my “go-to” for anything Mexican! Thanks so much!

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      Hi Nicole,

      That’s an interesting twist and it sounds good! I’ve never thought of adding V-8, thanks for sharing :-)
      Good luck with your little one and I pray that regardless of whether it’s a boy or girl that your baby is born happy and healthy. Take care of yourself and congratulations!
      David

  23. VA:F [1.9.22_1171]
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    Nice recipe, the tacos look great. For a different taste, instead of water try orange juice and tomato sauce and cilantro. The sweet citrus smooths out the hot spices

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      Hi Joelle,

      Thank you :-)
      Your suggestion sounds interesting, I’ve never tried orange juice and tomato sauce together. Do you have a recipe for this? If so and if you don’t mind, would you like to pass it on? I’d love to try it!
      Thanks and hope to hear from you soon.
      David

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    These sound so yummy. I can’t wait to make them for my family. I would love to know how you make your rice. It looks like what they serve at our favorite local Mexican restaurant. I have yet to find a recipe that I have liked.

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      Hi Myriah,

      Thanks for your comment, I think you’ll find them very tasty :-) Please come back and let me know what you and your family think, I’d love to hear how they came out for you.

      As for the rice, I always make it a little different whenever I make it but here’s a recipe for you that I already have posted. It’s a little ways down the page so scroll down and you’ll find it. Click here for the recipe.

      I hope to see you back to try more stuff and enjoy the tacos!
      David

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        AMAZING! I made the chicken into chimi’s instead of tacos and the whole family loved them. The picky eater, my youngest son, was singing his momma’s praises for an awesome meal. I think he had 3 or 4. The rice was just what I have been looking for. I tossed in some frozen corn, peas, and carrots right at the end to sneak in a few veggies, and to make it look like the rice from our favorite restaurant. They gobbled that up too.
        The chicken was so easy and I can see so many recipes that I can use it in. It will definitely be something I cook again an again. Thank you.

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          HI Myriah,

          It’s so nice to hear it was a success! I like your chimi idea, that sounds awesome. I also like what you did with the rice and that it was what you were looking for. I know how hard it is sometimes to find something that the “picky eater” will like and great job sneaking in those “dreaded vegetables”, way to go! Doesn’t it make you feel good when your hard work is appreciated? And getting them to eat things that are good for them… Bonus!!

          It’s also wonderful to hear that you have lots of ideas of how to use the chicken recipe for other things! I’d love to hear some of them :-)
          Thanks again for commenting, it’s a pleasure to hear from you.

          Take care for now and I hope to see you back trying more stuff.

          David

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    Just found this recipe, Im so excited to try something new, tired of the same ol tacos!!!!!!

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      Hi Rachel,

      I’m glad you found it! I hope it’ll meet up to your expectations of something different. Please let me know what you think and Happy Cooking!
      David

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    Hi, my name is niki, I just found your recipie the otherday. I’m so excited to make it it looks so yummy and I’m a huge mexican food fan an authentic one at that. I just had a quick question I love corn torillas but my mom preffers flour so I was wondering can I still fry the flour torillas and have a appetizing outcome or am I better of leaving them be? Thanks can’t wait making them this thursday coming for our north Carolina trip for 10 friends I know they’ll be a huge hit!!!!

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      Hi Niki,

      Welcome to the site, I’m glad you found me :-)

      You can fry them with flour tortillas however, I don’t really recommend it. If you do fry with flour tortillas I’d suggest this:

      Note: Do not fry flour tortillas before adding the filling.

      Add the chicken mixture to your flour tortilla just like you would for corn and close with the toothpicks. Fry one first as a test using the same method as in the recipe. Since flour tortillas are less dense than corn they wont take as long to cook, about a minute or so a side. Do not over cook them because if you do, when you bite in to it the shell will crumble leaving you with a mess.
      Another thing to keep in mind is that flour tortillas tend to bubble up when frying them. The bubbles fill with oil and if not drained properly you will have very greasy taco shells which in my opinion isn’t very appetizing.

      My advice would be to fry your corn tortillas for crunchy tacos and just warm the flour tortillas and fill them as is for a delicious soft taco. You may also want to add guacamole, pico de gallo, sour cream or what ever else you like. All of these go great in soft tacos.

      Another note: Soft tacos tend to be bigger so you wont get as many as with corn tortillas. You may have to increase the size of the recipe.

      I hope this will help you Niki, thanks for asking. If you have any more questions, let me know, I’d be happy to answer them.
      Happy Cooking!
      David

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    David,

    Thanks for sharing this recipe! It was easy and DELICIOUS!!! I made it last night for my 19 year old niece who is a very picky eater. I modified the recipe a bit, because I am always trying to sneak more veggies into her diet, since she likes very few vegetables.

    I sauteed a diced yellow pepper, a diced onion and 2 cloves of minced garlic and added them to the chicken mixture. Kenzie hates onions and peppers but because the chicken is so flavorful, she didn’t even notice they were in there! ( I used the yellow pepper instead of green because she would have noticed the green) ;-) She even took the leftovers back to her dorm room! Kudos to you and thanks again.
    Ellen

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      Hi Ellen,

      I’m so glad Kenzie liked the tacos and I know a few finicky eaters myself. I like your additions, they sound awesome! I’ve had to “sneak” veggies into a few dishes to get my picky eaters to eat healthier foods too. Thanks for leaving a comment and letting me know about your modifications, it’s always nice to hear what people do with the recipes.
      Take care and Happy Cooking!
      David

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    Delicious! My five year old ate three! I only had chicken tenders in the house, so that is what I used, it was hands down the best chicken tacos I have ever made! Thank you for sharing.

    I need to work on the frying part….the first batch got a little brown (we gobbled them up anyway), the second and third batch looked more like your picture but they were kind of like closed clam, kind of hard to get the toppings in there. I guess I cooked them a smidge too long or got my oil too hot, it was hard to keep my oil right at 350. Agh electric stoves.

    Oh and for the toppings I made a salsa of sorts, I diced an avocado added slivers of jalapeno and slivers of sweet onion, juice of one lime, cilantro an coarse gray salt. The kids ate cheese, of course. Yumm! Can’t wait to try your other recipes!! Thanks again!

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      Hi Courtney,

      Thanks for trying the recipe, I like your modifications! I think you’re talking about chicken tenderloins (correct me if I’m wrong) and those work great. If you mean chicken tenders like the breaded ones that may be the cause for the frying part to be off.
      The breaded kind doesn’t have enough moisture in it to make the shells open up all the way. When adding a very moist filling, the bottom of the tacos will stay pliable and open easily.
      Great job again with the changes you made, they sound awesome and it’s nice to hear your 5 year old liked them so much :-)
      David

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    I made this last night for dinner and my very picky husband and even more picky son raved about these tacos. I think I’ve found a new family dinner fave! I added a chicken boullion cube to the water and that helped season the chicken. I omitted the salt. THANKS so much for sharing an awesome recipe. I have already printed copies for my work friends and they’re excited to try it too!

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      Hi Eileen,

      It’s so nice to hear they liked them and I like the idea of the bouillon instead of salt. Thanks for passing the recipe to your friends, I hope they like the tacos as much as you do :-)

      David

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      Hi Candi,

      Wouldn’t it be nice if you could just grab a picture out your computer! Ooohhh… think of the possibilities!

      David

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    I would like to make this for a party. What is the servings for this recipe? I need to serve about 40 people. Sounds really good and easy.

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      Hi Robin,

      Thank you for your inquiry.

      The recipe makes about 15-18 tacos. I would multiply it by 4x, this should give you about 90-100 tacos or just over 2ea.

      I would also cut back a little on the salt since you’re making such a big batch. You can always add more near the end if needed.

      Also I’d recommend adding the chicken to your pot before adding the water and then fill the pot to cover the chicken by about an inch. This will give you the right amount of water on the first try.

      It will also take a little longer to cook because of the amount of chicken.

      To make it easier on you I would recommend making the chicken a day in advance because it’ll take some time to assemble that many tacos. 2 or 3 people doing the taco assembly will take you about an hour. Or, you can make them to order, it takes no more than about a minute to assemble 1 taco.

      When frying them, you’ll want to change out your oil a few times. After frying about 15 or so tacos the oil tends to get dirty from what I would call “taco crumbs”. They will burn in the oil over a long period of continued heat.

      I hope this helps and let me know how it comes out :-)

      Happy Cooking!
      -David

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    Hi David! I am recently engaged and the fiancee wants me to make him chicken tacos. These sound delicious! I am not a very experienced cook so I appreciate the tips and detailed instruction. I will let you know how they turn out! Thank you! I look forward to trying your other recipes as well!

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      Hi Angela,

      Please let me know how they turn out :-)
      If you have any questions let me know.

      David

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    I made this for a family of 6 the other night, and I used chicken breasts, after about an hour of boiling, the liquid was not reducing down, so I took the chicken out and cut it up into shreds, then like magic the liquid soaked into the shredded chicken and it reduced in about 5 minutes!! I did not have chili powder so I used chili flakes and was only going to pour a small amount of hot sauce into the pot, but the lid came off and I ended up pouring much more than I had intended, and to add a touch of color I added salsa…so it came out spicy and delicious!!! My family was very impressed with the tacos and I will make this again!!!

    I did want to ask about the tortillas…I tried your recipe to make crispy tacos, and they came out a greasy soggy mess, so I opted to have soft tacos. Any idea where I may have gone wrong? I even had a “skilled” crispy taco maker try it out and the same thing happened. I used La Tortilla corn tortillas and canola oil.

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      Hi Mellissa,

      Thanks for trying the recipe, nice additions to the chicken and sorry the lid came off the hot sauce…

      For the tacos to come out crispy instead of a soggy mess, it sounds like your oil was not hot enough. If you try to fry your tacos in oil that has not heated to a proper temperature they will be a soggy mess. The tortillas will fall apart and the meat will fall out leaving you with a pan full of “yuck”.

      The oil takes some time to heat up before you can put your tacos in it so if you have a thermometer that goes to at least 350 degrees you can use it to check your temp. If not you can take about a “fingernail” size piece of tortilla and drop it into the oil. If the piece of tortilla does not immediately start to bubble rapidly the oil is not hot enough yet. Give it a few more minutes and try another little piece of tortilla. Once you put a piece in and it immediately starts bubbling your oil is ready.

      Another thing to remember is when you put something into hot oil, the temperature of the oil will drop. This is natural. The oil will get back to temp. in a minute or so, this is called “recovery time”. Depending on how many tacos you try to fry at one time the recovery time will take a little longer or shorter so keep this in mind.

      Another thing you can do to reduce the amount of grease is to bake them. Once you have assembled them to the point they are ready to fry you can put them on a cookie sheet and bake them in a preheated 350 degree oven for about 10-15 minutes, flipping them about half way through to ensure both sides get crispy. This way, in my opinion, is not as good as frying them but still tasty.

      I hope this will help you and if you have any other questions feel free to send them my way.

      Take care and Happy Cooking!

      -David

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        I decided to stop trying to fry tortillas…clearly it’s not my area of expertise, however, we have regular taco salad night with this chicken recipe and soft taco night…works better for me:) It’s delicious, and has become a staple dinner in my house! Thanks so much for sharing such a delicious recipe with all of us!!!

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          Hi Mellissa,

          It took a few tries for me to get the taco making procedure down to. But after making them over and over I finally got good at it. I’m glad to see you’re using the meat for different types of recipes, it is pretty versatile. I’d like to know how you make your taco salad, that sounds interesting.
          Take care,
          David

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      I am so happy with this recipe, that I make it ALL the time. I do add my own flair to it, and I have used suggestions from this forum to make it “my own” recipe.

      For taco salad night, I use the leftover chicken and pile it over tortilla chips, shred romaine lettuce and all the fixings, using salsa as “salad dressing” it’s very tasty.

      I have added a splash of OJ to the Chicken (for flavor), tapatio sauce, chili flakes, hot salsa, canned diced tomatoes and a couple other spices to make it unique to my taste buds, but I still use the root recipe which is the one you have provided for us all, and I let it simmer on low heat for about 4 hours to make the chicken REALLY tender. This is seriously the most amazing dish, I love it, my family loves it and I am making it tonight for my family of 6, can’t wait for their reaction to it!!!

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        Hi Mellissa,

        Wow! Your amazing! I love your imagination and I think there will be others that read your comment and get those creative juices flowing and come up with more incredible recipes using a “root” recipe and expanding on it, Great Job!!

        After all a recipe is just a guideline and with a little imagination it’s possible to make any recipe “tailor made” to one’s own personal liking.

        Thanks for posting :-)
        David

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    Bookmarked! Thank you for the recipe! My chicken turned out perfect! Luckily, before cooking this, I finally mastered cooking pinto beans from scratch. What it says on the bag is to simmer for 2 hours. Well, turns out that the SIMMER setting on my stove top doesn’t do the trick but setting it between 3 and 4 does (low med/med). I think saying simmer confuses people (me) since it’s such a low setting on most of our dials and doesn’t get the job done. Thanks to my bean cooking experience, I was able to figure out the right kind of simmer. Thank you again!

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      Hi Lisa,

      Thanks for bookmarking me, and great to hear your chicken turned out so well. I know what you mean about the “simmer thing”, it’s hard to find that perfect spot and everyone’s idea of what a simmer is can very greatly. For me it’s the size and amount of bubbles produced at a given temperature. You have all of these different levels of “boiling”. It takes some time to get to know one’s stove and the thickness of your cookware. I usually use this rule of thumb:
      A rapid boil is the top limit something can boil at and has the biggest and most bubbles, also known as rolling boil.
      At the bottom end you have what I call a low simmer which barely bubbles at all and the bubbles are small.
      Then you have everything in between which is where most people have their own opinion on what a boil or simmer is.
      The only thing I can say about this is when a recipe calls for a simmer or boil or anything in between keep in mind that the cook time will vary. It may take once or twice to get the proper “bubbling” and time.
      If you have a gas stove like I do then forget about what the dial says and just look at the flame height. This way you’ll always get the right setting as long as you’re using the same cookware. With electric or induction ranges you’ll have to rely on the knob.
      Thanks for bringing up the “boil thing”, I hope this info will help others.
      Take care and Happy Cooking!
      David

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    I’ve made this recipe a few times but I’m convinced I’m doing it wrong each time.

    I start with frozen chicken breasts (which may be my problem) and do everything else for just a bit longer than you suggest (to thaw the breasts in the beginning).

    I always have almost all the water left after 40 minutes and the chicken is cooked, still delicious, but I end up cutting it apart instead of shredding it. I just can’t seem to get the water to absorb.

    What am I doing wrong?

    Thanks!

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      Hi Kim,

      Thanks for asking :-)
      You can start with frozen chicken breasts, just boil it for about 5 minutes at the start to completely thaw the chicken. After that bring the temperature down and simmer with the lid cracked. This will help with reducing the liquid.

      For shredding the chicken, it sounds like it’s not being cooked long enough. The longer the chicken simmers the easier it will be to shred. Just use a wood spoon or spatula to poke straight down into the chicken and twist. If the chicken doesn’t want to fall apart it will need more cooking time. It will start to fall apart in time so the best thing to do is to let it simmer until it falls apart when poking and twisting it with your spoon or spatula.

      As for the liquid, once the chicken has shredded and if there is still too much liquid just turn the heat up to a boil and boil it with the lid off. This will allow for the liquid to evaporate. Keep an eye on it and stir every so often. You will have to watch it very closely when most of the liquid has evaporated as it will dry out if you’re not careful. You will want to leave a tiny bit of liquid (about a tablespoon or so) as this will absorb back into the chicken while cooling.

      Please let me know if this solves your problem.

      I hope this helps and if you have any more questions I’m always happy to help.

      Thanks for trying the recipe and Happy Cooking!

      -David

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    Wow!! I hope this is good!! I killed a tree to get the recipe. I like free but 21 pages of comments to get the recipe is allot.. Maybe a print friendly button would be nice.. Or maybe, I just missed it..

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      Hi Jim,

      Sorry to hear about the printing, there is a print button but I’m not sure how wordpress is set up for that. One solution that might help others is when you go to print, check to see how many pages will be printed and then change it to the first 1 or 2 pages, this should avoid printing a ton of comments. Another thing one can do is to pull the paper out of your printer after the recipe has printed and then when the “out of paper” window pops up just click cancel. Hope this helps and thanks for trying the recipe.
      David

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        My suggestion comes two years past Jim’s original post….but I just found your site and this recipe after an internet search last night. This is what I do when I use my browser’s print button. First “highlight” the recipe using your mouse. Then click your web browser’s print button. When the print dialog box comes up and you see the “print range”, click the box that says “selection”. When you then press the “OK” button, only the Recipe should print. For this recipe, I think my computer printed only 4 or 5 pages, because it included the photos, which I really like. Hope that helps. I also prepared the recipe, and it is fantastic!

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          Hi Carlyn,

          Thank you for your input, I really appreciate it :-)

          I think what you’re referring to is the way I used to have printing set up where if you just hit the print button it would print out not only the recipe but all 100+ comments as well (big waste of paper and ink)

          I have since modified printing so after you click the “print/email/PDF” button and you get to the screen to print you can hover over “something” and a “balloon” pops up giving you the option to delete. This works for pictures, paragraphs etc. One now has the ability to print only what they want and nothing else. I have also added options to save to a PDF file or email to a friend.

          Thank you again Carlyn, I appreciate that you spent your time to give people instructions on how to use the print function. I know your thoughtful information will come in handy and help people out.

          Take care and I’m glad you liked the tacos :-)

          Happy Cooking!
          David

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      Hi Linda,

      I would simmer with the lid cracked a bit. This will let the liquid evaporate but at a slower pace. You don’t want all of the liquid to evaporate before the chicken has had a chance to shred. If at the time the chicken has shredded there is still too much liquid then take the lid off and bring to a boil stirring a lot. This will quickly get rid of any excess liquid. Hope this helps and thank you for trying the recipe.
      Happy Cooking!
      -David

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    My family are big Mexican food fans. This recipe sounds yummy, I’ll have to try it on them soon. Cheers!

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      Hi Edith,

      I’m sure your family will love them. There easy to make and delicious! Give them a try and let me know what you think. Hope to hear from you soon :-)
      -David

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    THANK YOU THANK YOU THANK YOU!! I needed an easy recipe for REAL tacos from back home! I’m in Austin TX now and they use ground beef and premade taco shells!! PREMADE SERIOUSLY?? So thank you for bringing me home! :D

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      Hi Michelle,

      You are welcome! Glad to “bring you home” :-) Those hamburger meat tacos with the premade shells are good but don’t compare to the real thing. Thanks for trying them and please come back and try some of the other recipes, you won’t be disappointed.
      Take care and Happy Cooking!
      -David

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    This is the easiest, and most delicious recipe for shredded chicken tacos! Just made them tonight, and I can”t wait to eat the leftovers tomorrow!

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      Hi Doug,

      Thanks for trying the recipe and glad to hear you think they’re delicious! I hope you’ll like them just as much tomorrow. Hope to see you back for more delicious recipes. You can find all of my recipes at my website: http://www.onestopcook.com. Take care and Happy Cooking :-)
      -David

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    This looks like an awesome recipe, unfortunately i tried it and the chicken did come out tender but the water did not evaporate. :( maybe you can help me?

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      Hi Madeline,

      To get rid of the excess liquid just put your pan of chicken back on the stove and boil it uncovered until the liquid has evaporated, stirring often. It souldn’t take more than a few minutes and your chicken will be ready for tacos :-)
      Thanks for letting me know and for trying the recipe.

      -David

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    What an awesome recipe! My husband and I made this last night and it turned out delicious. The only thing we did different was that we added chicken broth when we cooked the chicken. So yummy. Already have plans to make again!
    Thanks!!

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      Hi Abby,

      I’m happy to hear that you and your husband enjoyed the tacos! I like your chicken broth substitution, great idea :-) It’s also nice to hear you’ll be making them again. I hope you both will enjoy them just as much the second time around. Happy Cooking!
      -David

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    I loved this recipe. I only added some ingredients and it turned out amazing. Instead of Chili Powder I added one teaspoon of cayenne (only because i didnt have chili powder). Then i added about 1/3 red onion cubbed, one bay leaf, and 1/4 cup of lemon juice. It turned out amazing! Thankyou for the recipe!

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      Hi Heather,

      I like what you did with the recipe, sounds spicy and delicious! Thanks for trying the tacos and great job on your modifications! Don’t forget to come back for more :-)

      -David

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    We LOVE Mexican dishes at our house and I’m looking for a recipe like this that will work in the slow cooker so I can have it ready when I get home from work. Will this recipe work for that and if not, do you have one that will?

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      Hi Lisa,

      This recipe should work in a slow cooker (crock pot). Just add the chicken, water and seasonings to your slow cooker and set to low, it should be ok for 6-8 hours with a tight cover. By the time you get home it should be ready to shred and add to the tacos (just follow the rest of the recipe).
      Note:
      If there’s still too much liquid, add the chicken to a skillet and boil to evaporate the excess liquid, maybe a few minutes.
      Hope this helps :-) Any more questions just let me know.
      Happy Cooking!
      -David

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    DELICIOUS! I love Mexican but can’t seem to find any good recipes. These were amazing!! I used a whole onion and quartered it up and two cloves of peeled garlic instead of the powders. I will be making this ALL the time!

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      Hi Rachel,

      Great changes to the recipe, that sounds awesome! I’m glad to hear you”ll be adding these to your menu on a regular basis.
      Hope to see you back to try more recipes :-)
      Take care and Happy Cooking,
      -David

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    If I use just 2 boneless, skinless chicken breast, would that be enough for 2 adults and 1 child? And I would assume to just cut the seasonings in half also, right? These look really good, and am anxious to try them!!

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      Hi Brooke,

      That should work for you. Depending on the size of the chicken breasts, you should be able to yeild about 8 tacos. Add rice and beans and you got a meal.
      Cutting the seasonings in half should also work (and less water). Check for flavor before assembling your tacos because at this point you can add more seasoning if needed. If it’s over seasoned just add some water, boil for a minute or so and then drain the liquid. This will “tone it down” a little.

      Hope this will help you and enjoy the tacos :-)
      -David

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    That’s the way we make our tacos (with the toothpicks). You’d be surprised to know how many people I know who relied holding the taco together with tongs while sweating over the stove. lol Or even worse, pre-made shells! Your Mexican recipes are very yummy and my kind of Mexican eating. :)

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      Hi Jennifer,
      Thanks for your comment, I’m happy to hear you’re enjoying the recipes :-) I also prefer home made shells compared to those store bought ones.
      And, I’m with you…. toothpicks are much easier that tongs.

      Take Care,
      -David

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    Thanks for the recipe. I use just chicken breasts, a can of drained white northern beans and a bottle of green salsa or tomatillo sauce and cook in a crock pot for green chicken tacos. I add a tsp of cumin and these are faboulous. I like them in soft corn shells with the grated cheese and shredded lettuce. Delicious!!

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      Hi Leslie,

      Thanks for trying the recipe! I like what you did with it, sounds delicious! Can I have one? LOL I’ll have to experiment a little myself… I’ve made a “green” chicken style chili recipe which I’ll be posting soon, It’s similar to how you made your tacos :-)
      Thanks for the input and HAPPY COOKING!
      -David

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    Hi Joe
    I’m from Norway but lived in mexico 5 years ago. I’ve been looking for the perfect shredded chicken recipe ever since and now I’ve found it. All my friends loved it too.

    Thank you for sharing these wonderful recipes with us

    - Elin

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      Hi Elin,

      This is David. I’m glad you found me and welcome to my cooking weblog. I’m happy to hear that you and your friends liked the tacos, thanks for trying them :-)
      Hope to see you back and happy cooking!
      -David

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    Hi Dave. Came across your website while searching google for, what else, shredded chicken tacos. I found many recipes but decide to try yours. I’m very glad I did. It was simple and delicious. I’ve now added your site to my ‘Favvorites’ list in order to try other recipes. Thank you for sharing your passion and wisdom! Maybe I just don’t see it, but do you have an authentic tamale recipe?

    Thanks again… Joe (Houston, TX)

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      Hi Joe,

      Welcome! I’m glad you found me and that you tried and liked the tacos. Hope to hear more from you in the future and thanks for adding me to your favorites list.
      As for tamales, I do have a recipe or two that I will be posting soon, one for chicken and one for pork.
      Again, welcome and happy cooking!
      -David

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    Is it possible to use a crockpot and let it simmer for awhile? If so, how long should it simmer?

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      Hi Darlene,

      It is possible to do this in a crock pot and let it simmer for about 2 1/2 to 3 hours (until the chicken falls apart). However you’ll need to only add enough water to almost cover the chicken. Most of the liquid will remain in the crock pot so if you still have too much liquid left at the end of the cook time you’ll have to transfer the contents to a skillet set to high heat to boil off any remaining liquid.
      Hope this helps and happy cooking!
      -David

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    Wow Dave, love your recipes for mexican. Did the shredded beef tacos and they reminded me of my favorite mexican restaurant in San Bernandino, Rosa Maria’s. If you’re ever in the inland empire there are three of them and are absolutely fantastic, better than Aldoberto’s. Gonna use the shredded chicken recipe and make enchiladas with your verde sauce recipe today. We’re fortunate here to have Mexican supermarkets like Cardinas and Vallarta, if you haven’t been to either one you have to check them out. They are all over Southern and Central CA. I’m looking for a good recipe for sauce for chile rellanos, Vallarta’s take out deli make the best.

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      Hi logchief,

      I’m happy to hear you like what you see and are trying some different things. I hope you’ll enjoy what you make and thanks for stopping by.
      There is a Vallarta’s near my location and I’ve heard great things about them! I’m going to take your advice and check them out and if I get a chance to go to San Bernadino I’ll have to stop into Rosa Maria’s and try their food :-)

      If I come across a good recipe for chile rellanos (and/or sauce) I’ll definitely post it, I’ve got a friend who absolutely loves them.

      Thanks again for stopping by and HAPPY COOKING!
      -David

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    Wow. My husband loves Mexican food and loves to make his own tacos. Just wait until he tries these! I am going to make them tonight for dinner. I can’t wait to make all of your other recipes too! Looks so Good!

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      Hi Kjer,

      I’m happy to hear that you like what you see, these are some pretty tasty tacos. Since your husband likes Mexican food may I suggest… Chili Verde, Shredded Beef Tacos and Carne Asada Burritos. These are some of the favorites by my readers.
      I hope your husband will enjoy the tacos and thanks for trying them :-)

      Take care and HAPPY COOKING!
      -David

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    I’m not a big fan of dark meat so each time I have made this it has been with chicken breast. I have to say that this is by far my most favorite taco recipe. My husband gave it a thumbs up and my extremely picky 6 year loves it as well. Thank you so much for sharing it.

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      Hi Annie,

      Thanks for your comment… I’m glad everyone liked it:-) Come on back and try some other things, the shredded beef tacos are also very good.

      Take care,
      -David

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    I chose to use chicken breasts instead of thighs and had a problem with the water cooking away as it was supposed to. After 40 minutes the chicken was done and falling apart, but nearly all the water was still there.

    I did crack the lid while simmering and followerd the recepie. Not sure what I did wrong.

    Any ideas?

    Thanks,
    Erin

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      Hi Erin,

      Thank you for your comment. I think that maybe it needed a harder simmer (more of a slow boil). What you can do is if you see that the liquid is not evaporating but the chicken is shredded, go ahead and take the lid off and turn the heat up. This will allow the liquid to “boil off”.

      Keep in mind that chicken “breast” can dry out so boil off most of the liquid but leave a little so that when you let it cool slightly, the breast meat will absorb back some of the liquid,keeping it moist.

      If you have any left over I’d suggest putting it back on the stove and bring it to a boil until most of the liquid is gone. This should fix the problem. I hope this will help and thank you for trying the recipe :-)

      Take care and if you have any more questions, I’d be more than happy to help you.

      Thanks again,
      -David

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    We made these tacos for my daughters 3rd birthday. They were awesome. Now everyone that came to the party wants us to make them again. Thanks for the recipe.

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      Hi Ryan,

      Happy belated birthday to your daughter! Thanks for trying the recipe, I’m glad to hear everyone enjoyed them! Please feel free to pass on the recipe to anyone you think might like it :-) Hope to see you back to try more stuff!

      Thanks again,
      -David

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    Wow! I made these for my daughter’s third birthday party and they turned out exactly as stated. I had to simmer the chicken a bit longer to get all the sauce cooked off but I think I wasn’t simmering it strong enough. Were way easy and good for my family since they can’t handle really spicy foods. Grandpa loved them because first taco he ever ate that didn’t give him heartburn.

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      Hi Sarah,

      Thanks for trying the recipe… and Happy Birthday to your daughter! Tell Grandpa I said hi and glad to know he can finally eat a taco without getting heartburn :-) I hope your daughter has many many more happy birthdays! Maybe when she gets a little older she can help you make them again! Take care and HAPPY COOKING!

      =David

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    WOW!!! I have tried several different chicken recipes for tacos, enchiladas, burritos, etc., but haven’t found one that I loved. I LOVE this one!!! The chicken is so moist and delicious. Thank you David…This is a keeper!

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      Thank you Cortnee,

      I’m so happy to hear your comment! I hope to see you back to try more recipes. Thanks for trying the tacos and HAPPY COOKING!

      -David

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    Being a college student, I was looking for a nice and easy way to make some sort of mexican shredded chicken. I stumbled across this, and it instantly became a favorite after one try. Thanks a bunch.

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      Thanks Greg,

      Glad to help. Hope you’ll try some of the other recipes… there’s lots more to choose from :-)
      Take care and HAPPY COOKING!!

      -David

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    If I use chicken breasts does the boiling or simmer time change to cook thoroughly?

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      Hi Julie,

      The cook time for chicken breast as apposed to chicken thighs is roughly the same. Both kinds are fully cooked once they start to shred. Just be sure to leave a little of the cooking liquid in with the breast meat as it can dry out while cooling down. Also, you will want to drain excess liquid when assembling. If your meat is too juicy when frying, the tacos will splatter due to water boiling off in hot oil.

      Hope this helps and HAPPY COOKING!
      -David

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    WoW!!! Great recipe! :D And thanks for posting the tips for cooking the shredded chicken! Have a great weekend! :D

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    Hi, interesting post. I have been pondering this issue,so thanks for writing. I’ll definitely be coming back to your blog.

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      Thanks Debbie,

      Please let me know what you think after trying them, I’m interested to know what your opinion is. Take care and HAPPY COOKING!
      -David

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