Best 6 Delicious Pulled Chicken Taco Filling Recipes
Pulled chicken tacos are a delectable dish that combines the flavors of tender, juicy chicken with a variety of other ingredients to create a tantalizing meal. Whether you're hosting a taco night with friends or simply looking for a satisfying dinner option, this versatile dish is sure to please everyone at the table. With its smoky, succulent chicken, tangy sauce, and an array of toppings, pulled chicken tacos offer an explosion of flavors and textures that will leave you craving more.
Let's cook with our recipes!
CHICKEN TACO FILLING
This recipe is easy, yet delicious when used in tacos or other Mexican cuisine. Try it for enchiladas and nachos too.
Provided by Dianna Brown-Brenny
Categories World Cuisine Recipes Latin American Mexican
Time 6h5m
Yield 4
Number Of Ingredients 3
Steps:
- Mix chicken broth and taco seasoning in a bowl.
- Place chicken breasts in a slow cooker and pour chicken broth mixture over chicken.
- Cover and cook on Low for 6 to 8 hours.
- Shred chicken to serve.
Nutrition Facts : Calories 144.8 calories, Carbohydrate 6 g, Cholesterol 58.5 mg, Fat 2.3 g, Protein 22 g, SaturatedFat 0.6 g, Sodium 694.7 mg, Sugar 1.5 g
SARAH'S EASY SHREDDED CHICKEN TACO FILLING
I put this together one day, wanting tacos, but I did not want ground beef. It is fast to make, as no slow cooker is needed. Serve warmed as a substitute for ground beef in tacos, and serve in a taco shell, with lettuce, tomatoes, cheese, or other favorite toppings.
Provided by Holiday Baker
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 3
Number Of Ingredients 6
Steps:
- Place chicken breasts into a saucepan and pour in enough water to cover. Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, 10 to 12 minutes.
- Transfer chicken breasts to a bowl, allow to cool, and shred the chicken meat with 2 forks.
- Heat vegetable oil in a small non-stick saucepan over medium heat, and cook and stir onion until translucent, 2 to 3 minutes.
- Mix in the shredded chicken, cumin, chili powder, and tomato sauce; bring to a boil.
- Reduce heat to low and simmer until chicken is hot and the flavors have blended, about 3 minutes.
Nutrition Facts : Calories 188.3 calories, Carbohydrate 1.7 g, Cholesterol 78 mg, Fat 6.3 g, Fiber 0.5 g, Protein 29.8 g, SaturatedFat 1.4 g, Sodium 174.9 mg, Sugar 1 g
SHREDDED CHICKEN TACOS
Tinga de Pollo Recipe: For an easy, delicious taco night, try these Shredded Chicken Tacos. The chicken filling, also known as Tinga de Pollo in Mexico - especially the Puebla region - is made by slowly cooking chicken breasts in a seasoned tomato-and-chile-sauce to make them super tender and extra tasty. Wrap the chicken tinga filling in warm corn tortillas and sprinkle on your favorite toppings for an easy, fun taco night.
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- 1. In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with adobo; set aside. 2. Heat oil in large skillet over medium-high heat. Season chicken with adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes. 3. Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more. 4. Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.
PULLED CHICKEN TACOS WITH SEASONED TACO SHELLS
Provided by Ayesha Curry
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Diced avocado, crumbled cotija, diced white onion, sliced radishes and shredded cabbage, for topping
- Heat the olive oil in a straight-sided skillet over medium heat. Add the onions and cook until softened, about 4 minutes. Add the garlic and green chiles, and cook until sizzling, about 1 minute. Add the chile powder, cumin, smoked paprika, coriander, oregano and a pinch of salt; stir to coat the onions in the spices. Cook for about 1 minute, then add the tomato sauce, brown sugar and 1 cup water. Bring to a simmer and cook for 5 to 6 minutes.
- Add the chicken to the sauce; continue to simmer and reduce until the sauce coats the chicken and is no longer soupy, about 5 minutes.
- Fill the Seasoned Taco Shells with the chicken mixture and top with avocado, cotija, onions, radishes and shredded cabbage.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a small bowl, combine the cumin, chile powder, coriander and 1/2 teaspoon salt.
- Arrange the taco shells in a single layer on the prepared baking sheet. Lightly brush the shells inside and out with vegetable oil, and sprinkle all over with the spice mixture. Bake until golden, about 5 minutes, turning once halfway through.
DELICIOUS PULLED CHICKEN TACO FILLING
This delicious pulled chicken taco filling is slowly simmered until the chicken falls apart, creating the most delicious taco filling you can imagine. Serve on taco shells with refried beans, salsa, guacamole, lettuce, and cheese.
Provided by kelownaalex
Categories World Cuisine Recipes Latin American Mexican Main Dishes Tacos Chicken
Time 1h5m
Yield 4
Number Of Ingredients 12
Steps:
- Heat a large pot over medium heat until hot. Add salsa; saute for 3 minutes.
- Add chicken thighs, brown sugar, lime juice, cumin, chili powder, paprika, salt, thyme, black pepper, and cayenne. Add enough water to mostly cover the chicken; bring to a boil.
- Reduce heat to low and simmer until chicken is tender and juices run clear, about 45 minutes. Add more water if the bottom of the pot starts to dry out.
- Remove chicken from the pot and shred with 2 forks. Return to the pot and mix with sauce to coat.
Nutrition Facts : Calories 352.3 calories, Carbohydrate 27.5 g, Cholesterol 105.2 mg, Fat 13.9 g, Fiber 4.9 g, Protein 32.2 g, SaturatedFat 3.6 g, Sodium 1799.4 mg, Sugar 18 g
GUS'S INCREDIBLE CHICKEN TACO FILLING
This is a recipe that I invented about fifteen years ago and has been a favorite among my family and friends ever since. I make this in LARGE amounts, since it goes quickly and can be used in a variety of ways. You can fill toasted taco shells with this then top with lettuce, fresh tomato, cheese, sour cream and or guacamole. I like to put this on tostada shells, sprinkle shredded mozzarella cheese on it, microwave to melt the cheese and then top with sour cream, quacamole and jalapeno slices. You can also do that with the round nacho chips. Another suggestion is to wilt corn tortilla in a skillet with a bit of oil, drain them on paper towels and place some of the filling into them, roll them up and cover with a white cheese and sour cream sauce and garnish with jalapeno slices. Depending on how you use it, this should serve between 6 to 10 people.
Provided by gusrod1948
Categories Spreads
Time 1h15m
Yield 6-10 serving(s)
Number Of Ingredients 9
Steps:
- Boil and bone the chicken, reserve two cups of the broth. Finely chop the chicken and set aside. I use a food processor to do this. Take all the vegetable and mince or chop in a food processor. Sautee the minced peppers, onion, garlic and cumin until everything is nice and tender, then add the canned tomato. Add salt and pepper to taste. Mix in the chicken, stirring well to mix evenly with the veggies. Add one cup of broth and simmer for about ten minutes to let the flavors mix. If it gets too dry, add the second cup of broth. Once it is heated, add the chili powder, stir in well, remove from heat and you are ready to serve in whatever way you choose.
- If you leave out the MILD banana wax peppers or the chili powder, you will lose 99 percent of the flavor.NEVER overcook chili powder or it will get bitter. Gebhardt's is a very mild chili powder, so if you can't find it, try to substitute with the mildest you can find.
Nutrition Facts : Calories 365.5, Fat 23.6, SaturatedFat 6.7, Cholesterol 115, Sodium 135.9, Carbohydrate 7.7, Fiber 2.3, Sugar 3.8, Protein 30
Tips:
- Use high-quality chicken. This will make a big difference in the final flavor of your tacos.
- Cook the chicken until it is shredded. This will ensure that it is tender and juicy.
- Use a variety of spices to flavor the chicken. This will give your tacos a complex and flavorful taste.
- Let the chicken cool slightly before shredding it. This will make it easier to handle.
- Use a variety of toppings for your tacos. This will allow your guests to customize their tacos to their liking.
- Serve the tacos with a variety of salsas. This will add an extra layer of flavor and spice.
Conclusion:
Pulled chicken tacos are a delicious and easy-to-make meal that is perfect for any occasion. They can be made with a variety of different ingredients, so you can easily customize them to your liking. With a little planning, you can have a delicious and satisfying meal on the table in no time.
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