Shredded Chicken Tacos

Name: Shredded Chicken Tacos with Cumin & Salsa
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 ½ pounds chicken breasts (skinless boneless); 2 teaspoons vegetable oil; ½ yellow onion (minced); 2 cloves garlic (minced); 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon chili powder; 1 teaspoon salt; ½ cup salsa

Shredded Chicken Tacos are a quick, seasoned Mexican dish featuring tender shredded chicken breasts cooked with cumin, oregano, chili powder, and salsa. This weeknight-friendly recipe comes together in under 30 minutes with minimal prep.

🌍Mexican 🏷️Shredded chicken tacos

Total

25 min

Servings

6

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From Littlesunnykitchen

Ingredients

1 ½ pounds chicken breasts (skinless boneless)

2 teaspoons vegetable oil

½ yellow onion (minced)

2 cloves garlic (minced)

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon chili powder

1 teaspoon salt

½ cup salsa

9 Ingredients

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Instructions

1
Poach chicken. Place chicken in a saucepan, and cover with water. Bring to a boil, then reduce the heat to simmer for 10-12 minutes or until the internal temperature of the chicken reaches 165°F/74°C. I use the kitchen thermometer to check as overcooked chicken will be dry.
2
Transfer the chicken to a cutting board or bowl, and shred it with 2 forks.
3
In a skillet, heat oil and sauté the onion until it’s soft and translucent (3 minutes).
4
Add the garlic, and sauté for 30 seconds. Add cumin, oregano, chili powder, and salt. Cook for 1 more minute.
5
Add salsa, and just mix it in (if necessary, you can add a splash of water) and let it warm up.
6
Add the chicken, and mix it in with the sauce. Simmer for 2-3 minutes.
7
Serve in warmed up tortillas or taco shells with your favorite toppings.

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Tips & Notes

Pro tips

Cook chicken breasts to exactly 165°F internal temperature to ensure they stay tender and don't dry out during shredding.
Mince the garlic and onion finely so they distribute evenly throughout the chicken during the brief cooking time.
Add the salsa at the end and simmer for just 1-2 minutes to warm through without breaking down the chicken further.
For extra moisture and flavor, reserve a small amount of the chicken cooking liquid and stir it back in before serving.

Substitutions

Chicken breasts → chicken thighs (adds more fat and flavor, adjust cooking time by 2-3 minutes)
Salsa → tomato sauce with lime juice and hot sauce (maintains flavor profile)
Ground cumin → cumin seeds toasted and ground (fresher, more potent)
Vegetable oil → olive oil or avocado oil (no impact on cooking)

Storage & make-ahead

Store cooked shredded chicken in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over medium heat or microwave with a splash of water.

Common Questions

How do you shred the chicken for tacos?

After cooking the chicken breasts through, let them cool slightly, then use two forks to pull the meat apart into shreds while it's still warm. Alternatively, use a stand mixer or hand mixer on low speed.

Can you make these tacos ahead of time?

Yes. Cook and shred the chicken up to 3 days ahead, store in an airtight container in the refrigerator, then reheat gently in a skillet or microwave before serving.