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Amazing 35-Minute Chicken Tacos

chicken tacos
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Make these Quick & Easy Shredded Chicken Street Tacos for a fast, flavorful meal. We use a simple stovetop method for tender, juicy chicken perfect for street taco night. This recipe is inspired by the fresh tastes we are discovering in our new home.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/2 cup chicken broth
  • 12 small corn tortillas
  • Toppings: chopped white onion, cilantro, lime wedges

Instructions

  1. Season the chicken breasts evenly with chili powder, cumin, garlic powder, and salt.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes per side until lightly browned.
  3. Pour in the chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, or until the chicken is cooked through.
  4. Remove the chicken from the skillet and place it on a cutting board. Shred the chicken using two forks.
  5. Return the shredded chicken to the skillet and toss it with the remaining cooking liquid to coat and moisten.
  6. Warm the corn tortillas according to package directions (a dry skillet works well).
  7. Fill each warm tortilla with shredded chicken. Top with fresh onion, cilantro, and a squeeze of lime juice. Serve immediately.

Notes

  • For a slow cooker version, place the seasoned chicken and broth in the slow cooker. Cook on LOW for 3-4 hours or HIGH for 2 hours. Shred and toss with the liquid before serving.
  • You can easily adapt this for chicken bowls or nachos by using rice or tortilla chips as a base.
  • Adjust the chili powder to control the spice level for your family.

Nutrition

Find it online: https://whiskdaily.com/quick-easy-shredded-chicken-tacos-3/