We eat a LOT of tacos in my house (just ask my coworkers). Tacos are my go-to quick weeknight meal. Sometimes it’s crunchy turkey tacos, and sometimes it’s these Easy Shredded Chicken Tacos.
To make things even simpler, pick up a rotisserie chicken and shred it. I often roast a whole chicken for Sunday dinner and then use the leftovers for tacos later in the week. These Easy Shredded Chicken Tacos are full of flavor and healthy toppings, like fresh pico de gallo and Greek yogurt lime sauce.
We always add black beans to our tacos too. Not only are they good for you, but they’re also a cheap way to stretch your ingredients into more servings.
Makes at least 6 servings
Ingredients
Chicken
4 cups cooked and shredded chicken
1/2 medium onion, diced
14 1/2 ounce can diced tomatoes
8 ounce can tomato sauce
1 1/2 tablespoons garlic powder
1 1/2 tablespoons cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne
1 teaspoon Texas Pete, or hot sauce of choice
1/2 lime, juiced
Salt and pepper, to taste
Pico de Gallo
1 pint cherry tomatoes
1/2 medium onion, diced
2 tablespoons chopped cilantro
1 lime, juiced
Salt and pepper, to taste
Yogurt Lime Sauce
1 cup Greek yogurt
1 garlic clove, grated with Microplane
2 limes, zested and juiced
Salt and pepper, to taste
Other Ingredients
Corn tortillas
Beans of choice (optional)
4 ounces cheese, shredded
Avocado or guacamole (optional)
Directions
Chicken
1. In a large skillet, saute onion over medium heat until softened.
2. Add all other ingredients, and stir well. Cook until just bubbling.
3. Cover and turn heat to low. Simmer about 20 minutes, stirring occasionally.
4. Taste and season with salt and pepper, as needed.
Pico de Gallo
1. Cut tomatoes in half lengthwise. Cut each half into quarters. Transfer tomatoes to a medium bowl.
2. Add all other ingredients and combine. Taste and season with salt and pepper, as needed.
Note: Pico can be made several days ahead of time.
Yogurt Lime Sauce
1. Add all ingredients to a small bowl. Mix until well combined. Taste and season with salt and pepper, as needed.
Note: Sauce can be made several days ahead of time.
Building Tacos
1. Heat a dry cast iron skillet over high heat or a griddle to 400 degrees. In batches, heat tortillas about 1 minute per side, or until some charred spots appear.
Note: Do not overcook or tortillas will become chewy and tough.
2. Fill tortilla with beans (optional) and chicken. Top with cheese, pico, yogurt sauce, and avocado or guacamole.
