Savory shredded chicken tacos are an easy weeknight dinner that the whole family will have fun making and eating together! Chicken is cooked until fall-apart tender and coated with tasty chicken taco seasoning and tangy salsa roja, then it’s ready to serve with your favorite toppings!
½cupsalsa roja(see recipe, or your favorite brand)
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Instructions
Place the chicken in a large pot (cut big pieces into manageable sizes that will cook quickly) and add enough water to fully cover it. Bring to a boil, then reduce the heat and let it simmer until the chicken is fall-apart tender, about 10-15 minutes. Chicken should be 165°F (74°C) before shredding.
Remove the chicken using a slotted spoon and allow it to cool, then use two forks and pull the chicken meat into shreds.
In a large skillet, heat the olive oil over medium heat and saute the yellow onion until tender, fragrant, and translucent, or about 4-5 minutes. Add the garlic and chicken taco seasoning, mix, and saute for an additional 30 seconds.
Mix in the ½ cup salsa roja (or your favorite brand of salsa) until warmed through. Stir in the shredded chicken until evenly coated, then cook on low for 2-3 more minutes.
Serve immediately with warmed tortillas or taco shells and your favorite toppings.
You can use frozen chicken for this recipe. It will need to simmer for longer, so be sure to check the internal temperature of the chicken has reached 165°F (74°C) before you shred it.
Leftover shredded chicken should be kept in an airtight container. It can be refrigerated for 3 days or frozen for 3 months. Reheat leftovers over medium heat on the stovetop with a splash of chicken stock or extra salsa to keep it from drying out.