Easy Shredded Chicken Tacos (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 teaspoons of any vegetable oil
02 -
½ of a yellow onion, finely chopped
03 -
680 grams (1 ½ pounds) of boneless, skinless chicken breasts
04 -
2 garlic cloves, chopped finely
→ Seasonings
05 -
1 teaspoon of dried oregano
06 -
A teaspoon of ground cumin
07 -
1 teaspoon of chili powder
08 -
1 teaspoon of salt (or to taste)
→ Sauce
09 -
120 grams (½ cup) of salsa
# Instructions:
01 -
Put the chicken in a pot and pour water in until it's covered. Bring it to a boil, then turn the heat down and let it simmer for about 10 to 12 minutes. Check with a meat thermometer to make sure the inside hits 165°F/74°C—don't overcook it, or the chicken might turn out too dry.
02 -
Move the cooked chicken to a cutting board (or a bowl) and use 2 forks to pull it apart into shreds.
03 -
Add oil to a skillet and heat it up. Toss in the chopped onion and cook it until it softens and looks clear, around 3 minutes. Stir in the garlic for half a minute, then mix in the cumin, oregano, chili powder, and salt. Let them cook for another minute.
04 -
Stir in the salsa and give it a good mix. If the consistency looks too thick, add a tiny bit of water to loosen it up. Let it warm through.
05 -
Mix the shredded chicken into the sauce, stirring to coat it all. Let it heat in the pan for 2-3 minutes. Grab some taco shells or tortillas, scoop in the chicken, and top with whatever extras you like best.
# Notes:
01 -
These shredded chicken tacos are a super simple and tasty option for a fast weeknight meal.
02 -
Frozen chicken works too, but you’ll need to wait longer for the water to come to a boil and extend the simmering time until it cooks through completely.
03 -
Top your tacos your way—ideas include fresh cilantro, cheese, sour cream, or diced avocado.