Best 6 Shredded Chicken Salsa Tacos Recipes

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Shredded chicken salsa tacos are a delicious and easy meal that can be enjoyed by people of all ages. They are perfect for a quick weeknight dinner or a casual get-together with friends. With just a few simple ingredients, you can create a flavorful and satisfying taco that is sure to please everyone at the table. Whether you prefer classic salsa or a more adventurous flavor, there is a shredded chicken salsa taco recipe out there for everyone. So grab your favorite toppings and get ready to enjoy a delicious and satisfying meal.

Here are our top 6 tried and tested recipes!

SHREDDED CHICKEN TACOS



Shredded Chicken Tacos image

Bone and skin are left on the chicken breasts so they're extra flavorful as they simmer in tomato sauce and a blend of savory seasonings.

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 50m

Yield 4

Number Of Ingredients 15

2 (8 ounce) cans Goya Tomato Sauce
2 teaspoons Goya White Distilled Vinegar
2 teaspoons Goya Minced Garlic
3 ½ teaspoons ancho chile powder
1 teaspoon Goya Ground Cumin
2 teaspoons Goya Oregano Leaf
½ teaspoon sugar
2 tablespoons Goya Extra Virgin Olive Oil
2 pounds bone-in, skin-on chicken breasts
Goya Adobo with Pepper, to taste
1 (10 ounce) package Goya Corn Tortillas, warmed
¼ cup finely chopped white onion
1 lime, cut into wedges
2 tablespoons coarsely chopped fresh cilantro
Goya Hot Sauce

Steps:

  • In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
  • 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.
  • 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.
  • 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.

SHREDDED CHICKEN TACOS WITH CORN SALSA



Shredded chicken tacos with corn salsa image

Spiced-butter shredded chicken tacos with corn salsa and avocado is the perfect easy recipe for weekend feasting and for feeding a crowd.

Provided by Alida Ryder

Categories     Dinner

Time 40m

Number Of Ingredients 21

4 cups corn kernels ((if using frozen, thaw in hot water and drain))
1 red onion (finely chopped)
2 tomatoes (seeds removed and finely chopped)
1-2 jalapeño peppers (finely chopped (remove seeds if you want a milder salsa) )
½ cup fresh cilantro/coriander (finely chopped)
lime juice (to taste)
salt and pepper (to taste )
4 large chicken breasts ((skinless, de-boned))
3 tbsp butter
2 garlic cloves (crushed)
1 tsp ground cumin
½ tsp ground coriander
1 tsp paprika
½-1 tsp chilli powder
pinch of cinnamon
2 tsp lime juice
salt and pepper (to taste)
corn tortillas (Heated)
avocado (chopped)
fresh cilantro/coriander
lime wedges

Steps:

  • To make the salsa, fry the corn in a hot pan until golden brown and cooked through. Place in a large bowl and allow to cool to room temperature.
  • Poach the chicken in salted water for 7-10 minutes until cooked through. Shred the cooked chicken and set aside.
  • Melt the butter in a pan and add the garlic and spices. Allow to cook until fragrant then pour over the shredded chicken. Add lime juice, salt and pepper to taste and mix well.
  • To finish the salsa, add the red onion, tomato and aromatics then mix well.
  • Serve the chicken and salsa with tortillas and avocado and garnish with cilantro/coriander and finish with lime juice.

Nutrition Facts : Calories 243 kcal, Carbohydrate 23 g, Protein 19 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 48 mg, Sodium 365 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

SHREDDED CHICKEN TACOS RECIPE BY TASTY



Shredded Chicken Tacos Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, chili powder, ground cumin, pepper, garlic, salsa, tortilla, pico de gallo, guacamole, sour cream

Provided by Tiffany Lo

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 10

3 boneless, skinless chicken breasts
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon pepper
2 cloves garlic, minced
2 cups salsa, or 1 16 oz jar
tortilla, to serve
pico de gallo, to serve
guacamole, to serve
sour cream, to serve

Steps:

  • Place chicken breasts inside the Instant Pot.
  • Add the chili powder, ground cumin, pepper, and garlic and toss until the chicken is coated on both sides. Add the salsa.
  • Seal the lid in place until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o'clock and turn right.
  • Press "Poultry" and set time to 13 minutes. Set pressure knob to "Sealing".
  • Steam will release and the screen will say "On" before it starts counting down.
  • Once the timer goes off, carefully turn the pressure knob to "Venting". Let all of the stream release before opening the lid.
  • Shred the chicken with two forks.
  • Serve with tortillas, pico de gallo, guacamole, sour cream, or other desired toppings.
  • Enjoy!

Nutrition Facts : Calories 223 calories, Carbohydrate 8 grams, Fat 4 grams, Fiber 2 grams, Protein 36 grams, Sugar 4 grams

SLOW COOKER SHREDDED CHICKEN TACOS RECIPE BY TASTY



Slow Cooker Shredded Chicken Tacos Recipe by Tasty image

Everyone's on a different diet nowadays, from Paleo and Whole30 to the ever-popular Keto, everyone's got their thing. But that doesn't mean your dining choices have to end! Our slow cooker shredded tacos are perfect for a variety of lifestyles. The best part? We even tell you how to store your leftovers so you can enjoy this whenever the craving strikes. Future You will thank you every time!

Provided by Tasty

Categories     Dinner

Yield 11 servings

Number Of Ingredients 7

16 oz salsa
2 limes, juiced
1 package taco seasoning
3 tablespoons fresh cilantro, chopped
3 lb chicken breast
salt, to taste
pepper, to taste

Steps:

  • In your slow cooker, mix the salsa, lime juice, taco seasoning, and cilantro.
  • Salt and pepper the chicken to taste, then mix into the sauce. Cover and cook on high for four hours or low for seven to eight hours.
  • Remove the chicken, shred with two forks, and return to the slow cooker and stir.
  • Freeze leftovers in an airtight bag for up to six months!
  • Enjoy!

Nutrition Facts : Calories 227 calories, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 38 grams, Sugar 2 grams

SHREDDED CHICKEN SALSA TACOS



Shredded Chicken Salsa Tacos image

These shredded chicken tacos are easy to make, and everyone loves them! Top them with shredded cheese, avocados, lettuce, sour cream, and diced onion, or any of your favorite taco toppings.

Provided by Linny Poutre

Categories     Main Dish Recipes     Taco Recipes

Time 1h5m

Yield 8

Number Of Ingredients 9

2 pounds skinless, boneless chicken breasts
1 tablespoon olive oil
1 (10 ounce) container chipotle salsa, divided
¼ cup frozen corn
3 tablespoons chopped onion
2 cloves garlic, minced
½ jalapeno pepper, seeded and minced
1 tablespoon chopped fresh cilantro
8 (8 inch) flour tortillas

Steps:

  • Place chicken breasts in a large pot, cover with water, and bring to a boil over medium-high heat. Cover the pot, reduce heat to medium, and simmer until cooked through and no longer pink in the centers, about 10 minutes. Transfer chicken to a plate and let cool for 15 minutes. Discard cooking water.
  • Shred cooled chicken with your fingers or 2 forks.
  • Heat oil in a large skillet over medium heat. Add shredded chicken, 2/3 of the salsa, corn, onion, garlic, jalapeno pepper, and cilantro; bring to a simmer. Cook until heated through, about 15 minutes. Spoon into tortillas and top with remaining salsa.

Nutrition Facts : Calories 306 calories, Carbohydrate 31.2 g, Cholesterol 58.5 mg, Fat 7.6 g, Fiber 2.4 g, Protein 27.1 g, SaturatedFat 1.8 g, Sodium 495.7 mg, Sugar 1.5 g

SHREDDED CHICKEN TACOS



Shredded Chicken Tacos image

Deliciously seasoned shredded chicken tacos are the perfect choice for taco night. This chicken taco recipe is fast and simple to make any day of the week.

Provided by Diana

Categories     Main Course

Number Of Ingredients 9

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

Steps:

  • 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.
  • Transfer the chicken to a cutting board or bowl, and shred it with 2 forks.
  • In a skillet, heat oil and sauté the onion until it's soft and translucent (3 minutes).
  • Add the garlic, and sauté for 30 seconds. Add cumin, chilli powder, and salt. Cook for 1 more minute.
  • Add salsa, and just mix it in (if necessary, you can add a splash of water) and let it warm up.
  • Add the chicken, and mix it in with the sauce. Simmer for 2-3 minutes.
  • Serve in warmed up tortillas or taco shells with your favorite toppings.

Nutrition Facts : Calories 144 kcal, Carbohydrate 3 g, Protein 25 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 73 mg, Sodium 693 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

Tips:

  • Shred the chicken using two forks for tender, bite-sized pieces.
  • Use a slow cooker to save time and effort.
  • For added flavor, marinate the chicken overnight in a mixture of lime juice, chili powder, and cumin.
  • Experiment with different salsa flavors to find your favorite.
  • Top the tacos with your favorite toppings, such as shredded lettuce, diced tomatoes, sour cream, guacamole, and cheese.
  • Serve the tacos immediately with a side of rice and beans.

Conclusion:

Shredded chicken salsa tacos are a quick, easy, and delicious meal that can be enjoyed by people of all ages. With their simple ingredients and customizable toppings, they're a great option for busy weeknights or casual gatherings. So next time you're looking for a tasty and satisfying meal, give shredded chicken salsa tacos a try!

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