Chicken Tacos is a quick way to get your midweek taco fix! Shredded Mexican chicken that comes with its own sauce, a homemade chicken taco seasoning does double duty to flavour the chicken AND make the taco sauce.
This is an easy chicken taco recipe loaded with big, punchy Mexican flavours. No marinating, no fussing with a separate sauce, no need to go overboard with toppings. The only question is – soft tortillas or old school taco shells?? ?
Chicken Tacos
This Chicken Taco recipe is intended to be a QUICK recipe with a 2-in-1 chicken plus taco sauce so there’s no need to make a separate sauce.
Tacos always seem to be pitched as a quick ‘n easy dinner. Though cooking the meat might be fast, we need to factor in the extra time to make all the taco fixings: pico de Gallo, guacamole or Avocado Sauce, pickled cabbage, taco sauce, cheese sauce…..
We’re bypassing all of that with this Chicken Taco recipe. Because the chicken is flavoured generously and comes with a sauce, this means:
✅ No need to make a separate sauce of any kind. But if you’re so inclined, dig deep to find the strength to pull a tub of sour cream from the fridge….
✅ Taco toppings can be kept simple. I chopped a tomato, onion, lettuce and onion.
BUT having said that, nobody ever complains about too many taco topping options, so don’t let me hold you back!!
This is a 2-1 chicken taco filling PLUS taco sauce recipe!
Chicken Taco Seasoning
Here’s what goes in my quick chicken tacos:
- simple homemade Chicken taco seasoning – made with cumin, paprika, onion powder, garlic powder and oregano, the same taco seasoning I use for Beef Tacos and Quesadillas. There’s quite a lot, but we need it because it’s used to season the chicken AND make the sauce. Add cayenne pepper for a hit spiciness;
- garlic – it goes in everything around here!
- lime juice – loads of sub options here – the main purpose is to turn the spices into a loose paste to coat the chicken. Orange juice or another fruit juice is an excellent sub, lemon juice or even water;
- chicken – boneless skinless chicken thighs is always my first choice because it’s so much juicier than breast with just a fraction more calories;
- chicken broth/liquid stock and tomato paste – to make the sauce.
The chicken taco seasoning does double duty to flavour the chicken AND the taco sauce
How to make Chicken Tacos
- Coat chicken in taco seasoning rub. No need to marinate – it adds little to this recipe because we’re shredding the chicken
- Sear and shred – or chop. I like to shred because the chicken strands hold more sauce = juicier eating experience ?
- Into the same pan, add broth and tomato paste. Scrape and simmer, toss chicken back in;
- Stuff into taco shells and devour.
Because this is by no means an authentic Mexican chicken recipe, being that the seasoning is a total copycat of Old El Paso (minus preservatives and artificial flavours), the stuffing vehicle of choice here is good ole crispy corn taco shells. You won’t see them anywhere in Mexico…. but we love them anyway!
Today’s Chicken Taco recipe is the quicker version of this Mexican Shredded Chicken which is made with a Chipotles in Adobo based sauce, and does not require marinating like this Mexican Grilled Chicken Tacos (a homestyle version of Sinaloa Chicken, a traditional Mexican recipe).
There’s room for all 3 tacos in my life, but today’s recipe is the one I make most often because I don’t need to plan for it. I usually have all the spices and other ingredients (because taco shells – crispy or otherwise – can always be found somewhere in the dark depths of my pantry), toppings are adaptable and it’s high returns for low effort.
You know I’m a big fan of these type of recipes! – Nagi x
In the mood for Mexican?
I have a few here around here…. just a few… ??
- Beef tacos – old school ground Beef Tacos or slow cooked Mexican Shredded Beef
- Other Chicken tacos – Mexican Shredded Chicken and Marinated Grilled Chicken
- Mexican Pulled Pork – Pork Carnitas, big reader fave!
- Fajitas – Chicken and Beef
- Fish Tacos – marinated and grilled (also try this same recipe with prawns/shrimp)
- Taco fixings – pico de Gallo, Salsa sauce, guacamole or Avocado Sauce, pickled cabbage, taco sauce, cheese sauce
- Browse all Mexican recipes
Also, don’t miss Mexican Fiesta – a fiesta menu, starters, mains, sides and dessert!
Chicken tacos recipe
Watch how to make it
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Quick Chicken Tacos - WITH sauce!
Ingredients
- 700 g / 1.2 lb chicken thighs , skinless boneless (or breast)
- 1.5 tbsp olive oil
- 2 tbsp tomato paste
- 2 tsp sugar
- 1 cup (250ml) chicken broth, separated (liquid stock)
HOMEMADE TACO SEASONING:
- 3 tbsp lime juice (Note 1)
- 1 tbsp olive oil
- 2 garlic cloves , minced
- 2 tsp EACH garlic powder, onion powder, dried oregano
- 3 tsp EACH cumin powder, paprika
- 1/2 tsp cayenne pepper (adjust spiciness to taste, can skip)
- 1 tsp salt
- 1/2 tsp black pepper
To serve:
- Taco shells or tortillas , warmed per packet directions
- Diced tomato , onion, avocado, coriander/cilantro leaves
- Shredded lettuce
- Shredded cheese
- Sour cream
Instructions
- Place Taco Seasoning ingredients in a bowl. Add 2 tbsp of the chicken broth and mix to form a loose paste.
- Add chicken, turn to coat.
- Heat oil in a large skillet over medium high heat. Cook chicken for 3 minutes on each side until lightly seared. (Reserve marinade dregs in bowl)
- Remove chicken into a shallow dish.
- Return skillet to stove, reduce to medium. Add remaining chicken broth, tomato paste, sugar and scrape in any marinade left in the bowl. Mix to dissolve, scraping base of pan, and bring to simmer
- Meanwhile, shred chicken with forks, or chop (don't worry if raw inside).
- Return chicken into sauce, toss and simmer for 2 to 3 minutes until sauce reduces to a thin syrup consistency (add water if reduces too fast). Adjust salt to taste.
- Transfer chicken and all sauce to serving bowl.
Serving:
- Warm taco shells or tortillas.
- Stuff with chicken, making sure it's soaked with the sauce.
- Top with tomato, avocado, onion, coriander, lettuce and sour cream. Devour!
Recipe Notes:
Nutrition Information:
Life of Dozer
Dozer with his friends and a lady in black (yours truly! ?). Between all the cooking/shooting/filming and Dozer, there is not much white in my wardrobe…..
I’ve made this recipe twice in the past 2 weeks while the coved-19 virus warnings by my Governor has me sheltering in place in Maryland, USA. To say this is delicious, satisfying, wonderful, filling, an awesome dish on my plate, would only touch this on the surface! It is ABSOLUTELY HEAVEN on earth! Thank you Nagi (Dozier too)! Be safe and bless you! Val
That’s wonderful Val – stay safe! N x
So good!
Just delicious! And soooo easy
Wahoo! I’m so glad you enjoyed it Heath ☺️
Another example of Nagi’s trademark combo of quick+easy+delicious that will join the dinner staples in our home!
I had real Mexican corn tortillas (a rare treat) and I made my favourite mango salsa to go with it (chopped mango and red onion with lime juice, salt and pepper – super easy and a real winner). YUM!
Sounds divine Susi!!
hi nagi i’m going to cheat i’m going to make the suce and cooked chook and use cheese stand and stuff tacos thanks once again I almost live on your recipes now xxoo
Perfect Betty, I’m all for cheat meals!
I just LOVE YOU!! Every morning before leaving the house I check my email. What is Nagi cooking up for my dinner tonight. Chicken Tacos I am saving for the weekend because I know I will eat like a pig one is not enough…I appreciate you and Thank You 😉
One is NEVER enough Phyllis!! I hope you love them! N x
So good!
Thanks Angela!
Hello! I’m wondering if you have tried this in a electric pressure cooker? If you have any hints for doing so I’d love to hear. Thank you 😊
This cooks so fast (3 minutes searing each side to get the spices nice and caramelized, and then just a few minutes in the sauce after shredding the meat), there really is no point using a pressure cooker! Just a regular heavy frying pan is ideal and 10 minutes later (excluding shredding time) Bob’s your uncle!
These chicken tacos were AMAZING! Family loved them, no more packaged taco seasoning for us! Thanks so much for this recipe, delicious!!
Love this recipe! Doubled the quantity and served it up in tortillas along with the pork carnitas and fed 20 people who all went back for more. Thanks Nagi!
Whole family loved these!
I have made them a couple of times now.
They are definitely on dinner rotation!
Wahoo!!!
We loved it!!! Great for meal prep! I pulled back the sweet to just one tsp of honey and didn’t use the cayenne since the guac I made to go with these was SPICY! Have shared with several friends and know I”ll make again- husband already requesting them for nacho night! Thanks so much!
Sounds great Kimberly!
These taco’s are so DELICOUS!! Wow, the flavours are incredible, so juicy and so tasty. I won’t be buying the packet one’s again. Thank you Nagi
Wahoo!!! And homemade is so much better!
I’m so glad I found this recipe, a firm favourite nonetheless. Keep up the great work 💕
Thanks so much!!
Can you provide the instructions for if cooking in crock pot?
Hi Nagi, looks yum! Can you advise re servings? I see it says 12 – so that’s not 12 people but 12 tacos right? Just checking for scaling purposes 🙂