Easy Weeknight Shredded Chicken Tacos
Make simple, flavorful shredded chicken tacos quickly on the stovetop for a fast weeknight dinner.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Scale
- 1.5 lb boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 small yellow onion, quartered
- 1 tablespoon taco seasoning
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 12 small corn or flour tortillas
- Toppings: salsa, shredded lettuce, cheese, sour cream
Instructions
- Place chicken breasts, chicken broth, onion quarters, taco seasoning, cumin, chili powder, and salt into a large skillet or pot.
- Bring the liquid to a simmer over medium-high heat.
- Reduce heat to medium-low, cover the skillet, and cook for 15 to 20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F).
- Remove the chicken from the skillet and place it on a cutting board. Reserve the cooking liquid.
- Use two forks to shred the chicken into fine strands.
- Return the shredded chicken to the skillet with the cooking liquid. Stir to coat the chicken completely. Let it simmer uncovered for 2 minutes to absorb flavor and moisture.
- Warm the tortillas according to package directions (usually a quick warm in a dry pan or microwave).
- Fill each tortilla with the shredded chicken mixture and add your desired toppings.
Notes
- For extra flavor, add one minced garlic clove with the spices before simmering.
- You can use this shredded chicken filling for bowls or nachos later in the week.
- If you prefer a spicier taco, add 1/4 teaspoon of cayenne pepper to the seasoning mix.
Nutrition
- Serving Size: 3 tacos
- Calories: 380
- Sugar: 3
- Sodium: 550
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 38
- Cholesterol: 110