30-Minute Shredded Chicken Tacos

https://meganvskitchen.com/shredded-chicken-tacos/

30-Minute Shredded Chicken Tacos

These chicken tacos with shredded chicken are not only quick to prepare but also bursting with fresh, vibrant flavors. Ideal for easy weeknight dinners!

Prep Time 10

Cook Time 20

Total Time 30

Servings tacos

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

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

*Remove all jalapeño seeds for a mild pico de gallo, or leave a few seeds for a spicier version.

Avoid Dry Chicken – Use a meat thermometer to check the chicken’s internal temperature (165°F) to prevent overcooking.

Nutrition