Shredded Chicken Tacos
Get ready to savor the irresistible flavors of homemade Shredded Chicken Tacos, a quick and easy recipe designed to delight your taste buds! Tender chicken breasts, simmered in a savory blend of taco seasoning, chicken broth, and aromatic garlic and onion, are shredded to perfection for the ultimate taco filling. Served in warm corn tortillas and topped with crisp lettuce, juicy tomatoes, creamy sour cream, and a sprinkle of shredded cheese, these tacos offer a delightful mix of textures and bold, zesty flavors. Perfect for family dinners or casual gatherings, this 45-minute recipe is sure to become a weeknight favorite. Don’t forget the lime wedges for a refreshing citrus kick that ties it all together!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 pieces garlic cloves
- 1 cup chicken broth
- 2 tablespoons taco seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 pieces corn tortillas
- 1 cup lettuce
- 2 medium tomatoes
- 1 cup shredded cheese
- 0.5 cup sour cream
- 1 medium lime wedges
Instructions
Begin by preparing your ingredients. Finely chop the onion and mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté for about 5 minutes, or until the onion becomes translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Place the 2 boneless, skinless chicken breasts in the skillet.
Pour 1 cup of chicken broth over the chicken breasts, then sprinkle 2 tablespoons of taco seasoning evenly over them.
Add 1 teaspoon of salt and 0.5 teaspoon of black pepper to the skillet.
Cover the skillet with a lid and cook on medium heat for 15-20 minutes, or until the chicken is cooked through and no longer pink in the center.
Once cooked, remove the chicken breasts from the skillet and transfer them to a plate.
Using two forks, shred the chicken into fine pieces.
Return the shredded chicken to the skillet, mix well with the remaining liquid, and let it simmer uncovered for 5 more minutes to absorb flavor.
While the chicken simmers, warm 8 corn tortillas in a dry skillet over medium heat, turning occasionally until heated through and pliable.
Prepare toppings: chop 1 cup of lettuce, dice two medium tomatoes, and set aside 1 cup of shredded cheese and 0.5 cup of sour cream.
Assemble the tacos by placing shredded chicken into each warm tortilla, then top with lettuce, tomatoes, shredded cheese, and a dollop of sour cream.
Garnish with lime wedges and serve immediately. Enjoy your flavorful shredded chicken tacos!
Nutrition Facts
Calories |
2559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.0 g | 144% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 6913 mg | 301% | |
| Total Carbohydrate | 222.9 g | 81% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 25.1 g | ||
| Protein | 171.2 g | 342% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1313 mg | 101% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2586 mg | 55% | |
*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.
