High Protein Shredded Chicken Tacos
Get ready to elevate taco night with these High Protein Shredded Chicken Tacos, a flavorful and nutrient-packed recipe that’s perfect for feeding a hungry crowd or fueling an active lifestyle. Featuring tender, seasoned chicken breasts simmered in savory broth until perfectly shred-worthy, this taco recipe is bursting with bold spices like cumin, chili powder, and garlic. Served in warm corn tortillas and topped with fresh cilantro, diced red onion, creamy avocado slices, and zesty salsa, these tacos are as vibrant as they are delicious. With just 15 minutes of prep and a quick 30-minute cook time, this dish is ideal for busy weeknights while offering a healthier, protein-rich twist on a classic favorite. Don’t forget the lime wedges for a squeeze of citrus zing that ties it all together! Perfect for meal prep, gatherings, or a satisfying solo dinner, these shredded chicken tacos are the ultimate combination of easy, nutritious, and crowd-pleasing.
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Recipe Information
Ingredients
- 0.5 kg boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 12 pieces small corn tortillas
- 0.25 cup fresh cilantro, chopped
- 0.5 cup diced red onion
- 1 large avocado, sliced
- 0.5 cup salsa
- 1 large lime, cut into wedges
Instructions
Begin by seasoning the chicken breasts with garlic powder, onion powder, ground cumin, chili powder, salt, and black pepper. Ensure the spices coat the chicken evenly.
In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken breasts to the skillet.
Sear the chicken breasts for about 3-4 minutes on each side, or until they're browned.
Lower the heat to medium, and pour the chicken broth over the chicken breasts. Cover the skillet and let the chicken simmer for about 20-25 minutes, or until the chicken is fully cooked and tender.
Once cooked, remove the chicken breasts from the skillet and place them on a cutting board. Use two forks to shred the chicken finely.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until they are soft and pliable.
Assemble the tacos by placing an even amount of shredded chicken on each tortilla. Top with chopped cilantro, diced red onion, sliced avocado, and a dollop of salsa.
Serve the tacos with lime wedges on the side for squeezing over the top just before eating.
Enjoy your high protein shredded chicken tacos with your choice of side dish or a cold beverage!
Nutrition Facts
Calories |
2184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3161 mg | 137% | |
| Total Carbohydrate | 183.0 g | 67% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 13.4 g | ||
| Protein | 184.8 g | 370% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 479 mg | 37% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3645 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
