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Easy Shredded Chicken Tacos

These Easy Shredded Chicken Tacos are jam-packed with a flavorful chicken and veggie filling held together with gooey, melty cheese!
Prep Time20 minutes
Cook Time1 hour
Servings: 6

Ingredients

Shredded Chicken Filling

  • 2 large chicken breasts, sliced in half (4) slices in total
  • 3 tablespoons avocado oil, divided
  • Juice 1 lime
  • 11/2 to 2 tablespoons taco seasoning adjust to taste
  • 1/2 large red pepper, sliced
  • 1/2 large green pepper, sliced
  • 1/2 large red onion, sliced
  • 2 garlic cloves, minced
  • 14.5 ounce can diced or crushed tomatoes
  • 1 cup low-sodium chicken broth
  • Salt and pepper to taste

Taco Assembly

  • 12-14 (6 inch) flour tortillas
  • Avocado Oil
  • 1 1/2 cup shredded mozzarella plus more if needed
  • 1 1/2 cup shredded cheddar cheese, yellow or white plus more if needed
  • Fresh cilantro finely chopped

Instructions

Shredded Chicken Filling

  • In a large mixing bowl, add the chicken, taco seasoning, 1 tablespoon oil, and lime juice. Thoroughly mix and set aside.
  • Heat up 1 tablespoon oil in a large pan or skillet over medium-high heat and cook chicken slices for 4-5 minutes per side. Transfer to a plate and set aside to rest for 5-10 minutes. Once cool enough to handle, use a fork to shred the chicken into small pieces.
  • Under medium-high heat, add remaining tablespoon of oil in the same skillet used to cook the chicken, add in the onions, peppers and garlic. Season with salt and pepper to taste and sauté until veggies starts to soften, 6-8 minutes.
  • Mix in the diced or crushed tomatoes and chicken broth. Give sauce a taste and season with salt and pepper as needed before mixing in the shredded chicken.
  • Reduce heat to low and simmer shredded chicken mixture for 10-15 minutes to allow the flavors in the sauce to develop. Remove from heat. Set aside.

Taco Assembly

  • In a medium mixing bowl, add the mozzarella and cheddar cheeses. Mix to combine.
  • In a separate pan or skillet over medium-high heat, drizzle in some oil. Working with one tortilla at a time, coat both sides in the sauce from the shredded chicken filling.
  • Add coated tortilla into the pan. On one half of the tortilla, sprinkle a layer of cheese, spoon over the cheese some of the shredded chicken filling, and top with another layer of cheese.
  • Use a spatula to fold the other half of the tortilla onto the filled side and press down lightly to seal taco.
  • Flip over taco to toast on the other side, about 1 minute. Transfer taco to a serving dish and repeat process until no more shredded chicken is left.
  • Sprinkle tops of tacos with cilantro and serve immediately as is or with your favorite sauce. Enjoy!

Notes

  • For weight measurement, the chicken breasts used in recipe weighed 21.7 ounces so a little under 1 1/2 pounds for reference. 
  • Take care to not over cook shredded chicken filling. You want the filling to be on the saucy side so that you have enough liquid to coat the tortillas the in.