These Shredded Chicken Tacos have juicy, flavorful chicken, fresh pico de gallo, and creamy avocado—every bite is a winner. Ready in just 30 minutes, these tacos will have everyone asking for seconds.
Recipe Overview
- Easy to Make in the Oven: Season, bake, and shred. This recipe couldn’t be simpler, even on the busiest nights.
- 30 Minutes: From prep to plate, this recipe comes together in no time.
- Big, Bold Flavors: Zesty homemade taco seasoning, fresh pico de gallo, and creamy avocado take these tacos to the next level.
Ingredients & Substitutions
Taco Seasoning: A homemade blend of chili powder, smoked paprika, cumin, oregano, salt, garlic powder, and onion powder. Way more flavorful than store-bought, but store-bought taco seasoning mix will work.
Chicken Breast: Lean, tender, and perfect for shredding after baking.
Pico de Gallo: Made with tomatoes, onion, jalapeño, cilantro, and lime for a fresh, tangy crunch. Remove all the jalapeno seeds for a mild pico de Gallo, and keep a few in for a spicy pico de gallo.
Avocado: Adds creaminess and balances the spices. If you don't have avocado, sour cream is a great substitute.
Tortillas: Both flour and corn tortillas work well for shredded chicken tacos. Flour tortillas are softer and more flexible, while corn tortillas offer a more traditional flavor and texture.
Full ingredient list with quantities in the recipe card below
How to Make Shredded Chicken for Tacos
1. Prep the Chicken: Mix the spices together. Place chicken breasts on a baking sheet, drizzle with olive oil, and coat them in the seasoning.
2. Bake: Bake at 425°F for 20-25 minutes. Shred the chicken with two forks.
3. Prepare the Toppings: While the chicken cooks, make the pico de gallo and mash the avocado.
4. Assemble the Tacos: Warm the tortillas and fill them with shredded chicken, pico de gallo, avocado, and your favorite toppings.
Tips
Common Mistakes: Overcooking the chicken can dry it out. Use a meat thermometer to ensure your shredded chicken for tacos is cooked to 165F.
Save Time: If you're in a hurry, use pre-shredded rotisserie chicken. Mix it with the seasoning and a splash of water, and warm it up.
Important Notes: Let the chicken rest for a few minutes before shredding to keep it juicy.
Other Toppings
- Salsa: Adds an extra layer of flavor.
- Mago Salsa: Swap out the pico de gallo with mango salsa for a different flavor.
- Sour Cream: a good substitute for the avocado.
- Shredded Lettuce: Adds crunch and freshness.
- Cheese: You can use Cotija or Monterey jack cheese.
Sides
- Cilantro Lime Rice – An easy, classic side made with simple ingredients. Instructions for stovetop or rice cooker included.
- Queso and Chips – This 15-minute white queso dip is the perfect taco companion.
- Mexican Fruit Salad – Fresh fruit tossed with chamoy and Tajín for a sweet, tangy, and spicy twist.
Shredded Chicken Taco Recipe
Ingredients
Chicken Taco Seasoning
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon table salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Shredded Chicken Tacos
- 1 ½ pounds chicken breast
- 2 tablespoons olive oil
- 1 cup finely chopped tomatoes seeds removed (about 4 small or 2 large), chopped
- ½ cup finely chopped white onion about ½ small onion
- ¼ cup finely chopped cilantro
- 1 finely chopped jalapeño ribs and seeds removed*
- juice from one lime divided
- salt to taste
- 2 avocados
- 10-12 flour tortillas
See it. Make it. Eat it!
Instructions
- Preheat your oven to 425F.
- Mix together all the taco mix spices together in a small bowl.
- Place chicken breasts on a baking sheet, drizzle with olive oil, and coat with the spice mix. Bake for 20–25 minutes, or until the internal temperature reaches 165°F.
- Transfer the chicken to a plate or cutting board and shred with two forks.
- While the chicken is baking, combine the finely chopped tomato, onion, jalapeño, cilantro, and juice from half a lime in a bowl. Add salt to taste and mix well.
- While the chicken bakes, combine chopped tomato, onion, jalapeño, cilantro, and juice from half the lime in a bowl. Add salt to taste and mix.
- In a separate bowl, smash the avocados. Add salt and juice from the other half of the lime.
- Heat the tortillas in a skillet over medium heat or in a microwave.
- Add shredded chicken to each tortilla. Top with pico de gallo and smashed avocado.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Other Ways to Make Shredded Chicken Tacos
- Slow Cooker Shredded Chicken Tacos: Place chicken and seasoning in a slow cooker with a bit of broth. Cook on low for 6-7 hours or high for 3-4 hours, then shred.
- Crispy Baked Chicken Tacos: After shredding, place the chicken in tortillas, add cheese, and bake until crispy.
- Spicy Buffalo Chicken Tacos: Mix the shredded chicken with buffalo sauce for a spicy kick.
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