Pulled Chicken Tacos: Juicy, Zesty, & So Simple (Print Version)
Whip up these easy Pulled Chicken Tacos! Tender chicken, vibrant toppings, and quick prep make a delicious, family-friendly meal. Perfect for busy weeknights.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Dairy-free (if using corn tortillas and no cheese)
# Ingredients:
→ Main Players
01 -
1.5 lbs boneless, skinless chicken breasts or thighs
02 -
2 tbsp olive oil
03 -
1 large onion, diced
04 -
3 cloves garlic, minced
05 -
2 cups chicken broth (low sodium preferred)
→ Flavor Foundation
06 -
2 tbsp chili powder
07 -
1 tbsp ground cumin
08 -
1 tsp smoked paprika
09 -
1/2 tsp dried oregano
10 -
1 tsp salt (or to taste)
11 -
1/2 tsp black pepper (or to taste)
→ Taco Assembly Essentials
12 -
12 small corn or flour tortillas
13 -
1 cup shredded cheddar or Mexican blend cheese
14 -
1 cup salsa (your favorite kind)
→ Fresh Finishes & Optional Extras
15 -
1/2 cup fresh cilantro, chopped
16 -
1-2 limes, cut into wedges
17 -
1 avocado, sliced or diced
18 -
Sour cream or Greek yogurt (for serving)
# Instructions:
01 -
First things first, get your ingredients ready. Dice your onion and mince your garlic. Pat your chicken breasts or thighs dry with paper towels—this helps them get a nice sear, which means more flavor for your Pulled Chicken Tacos! I often forget this step and end up with sad, steamed chicken, so learn from my mistakes, hon.
02 -
Heat a little oil in a large pot or Dutch oven over medium-high heat. Once it's shimmering, add your chicken. Sear it for about 3-4 minutes per side, just until it's golden brown. We're not cooking it through yet, just building a flavor crust. The kitchen starts to smell so good at this point; it's honestly my favorite part of making Pulled Chicken Tacos.
03 -
Remove the chicken and set it aside. Toss in your diced onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant—don't let it burn! Stir in your chili powder, cumin, smoked paprika, oregano, salt, and pepper. Let those spices toast for about 30 seconds; it really wakes them up for these Pulled Chicken Tacos.
04 -
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring it to a simmer, then return the seared chicken to the pot. Make sure the chicken is mostly submerged. Reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the chicken is super tender and easy to shred. This is where the magic happens for your tender Pulled Chicken Tacos.
05 -
Carefully remove the chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. It should fall apart easily. If it's tough, pop it back in the pot for a little longer. Meanwhile, let the sauce in the pot continue to simmer and reduce slightly, concentrating all those amazing flavors for your Pulled Chicken Tacos.
06 -
Return the shredded chicken to the pot with the reduced sauce. Stir it all together, making sure every piece of chicken is coated in that deliciousness. Taste and adjust seasonings if needed. Now, warm your tortillas and set out all your favorite toppings. Pile that juicy Pulled Chicken Tacos filling onto tortillas and let everyone build their own masterpiece!
# Notes:
01 -
Don't skimp on shredding: Use two forks for the best texture, really get in there!
02 -
Meal prep magic: Cook the chicken ahead, store it, and assemble your Pulled Chicken Tacos later in the week.
03 -
Spice it up: A pinch of cayenne pepper is a game-changer if you like a little heat in your Pulled Chicken Tacos.
04 -
Lime is key: A fresh squeeze at the end brightens everything up and makes your Pulled Chicken Tacos sing.
# Equipment Needed:
01 -
Large pot or Dutch oven
02 -
cutting board
03 -
two forks
04 -
measuring spoons and cups
# Nutrition (Per Serving):
Calories: 350-450
Total Fat: 15-25g
Total Carbohydrate: 25-35g
Protein: 30-40g