Shredded Chicken Tacos
Published 4/20/2020
This post may contain affiliate links. Please read our disclosure policy.
Not only are these Shredded Chicken Tacos healthy and delicious, but we’re also sharing 3 ways to prepare the chicken you’ll need for your next taco night! Enjoy!
Shredded Chicken Tacos – 3 Ways!
It’s taco night! And these shredded chicken tacos are a real crowd pleaser! And whether you’re preparing your chicken in the Instant Pot, slow cooker or sous vide, WE GOT YOU.Instant Pot Chicken
We love love love the Instant Pot method for cooking chicken because it’s so quick any easy (we’re talking 8 minute cook-time, people)! And BONUS: you can use either fresh or frozen chicken breasts.Sous Vide Chicken
This method is featured in these photos! We love sous vide chicken thighs because you get amazingly moist chicken every time, and don’t have to compromise that crispy outside when you give them a quick sear at the end of cooking. And because these chicken thighs are so moist, shredding them to make these tacos is even easier!Slow Cooker Chicken
Slow cooker chicken is truly the set it and forget it method, and perfect if you’re at home meal prepping for the day. While the cook time is longer than both the sous vide and the Instant Pot, it’s a great option if you’re hoping to keep your oven and stove top free for other meal prepping goodness.
Let’s Talk Tortillas!
When it comes to tacos, the tortilla matters. We’re firm believers that the tortilla can really make or break the taco! There are so many tortilla options: corn, wheat, and even grain-free — WHERE TO START?! Our go-to store-bought tortilla is definitely Mission Street Taco Flour Tortillas. They are the perfect mini size for tacos and they won’t break when you pick up your taco. If you’re not a flour tortilla kind of girl, they also make a corn tortilla in the same “street taco” mini size. Before serving: We suggest browning your tortillas just a bit. You can pan fry them, but what we like to do is turn our gas burner on and cook them over the flame to get them warm and a little bit crunchy. You can get the same effect on the grill!Want to Skip the Tortilla?
Looking for alternatives that skip the taco shell all together? These shredded chicken tacos are oh so delish prepared in the following ways as well: As nachos: Whip up a batch of nachos in the oven and top with your this shredded chicken and your favorite taco toppings. Or try these cauliflower nachos if you want to go sans chips! In a lettuce wrap: We love using romaine hearts or cabbage leaves for a delicious and low carb lettuce wrap taco! As a salad: Who doesn’t love a taco salad?! Simply put all your taco toppings + the shredded chicken over a bed of lettuce, and you’re on your way to a delicious taco salad.
Taco Topping Ideas
Cilantro + Diced Onion = Everything!
This super simple combination packs the perfect flavor punch for these shredded chicken tacos! And is it really as easy as mixing chopped fresh cilantro and finely diced white onion, you ask?! Yes, ma’am. It takes any ordinary taco up a gazillion notches with a sprinkle of this combo on top.More Topping Ideas
- Salsa – any kind…spicy or mild!
- Hot sauce
- Avocado
- Guacamole – try our homemade guac!
- Sour cream/Greek yogurt – we love mixing in a little hot sauce with sour cream/Greek.
- Tomatoes
- Jalapeños
Shredded Chicken Tacos for Meal Prep
You can meal prep these shredded chicken tacos by preparing the chicken ahead of time by following the recipe. Feel free to double or triple the chicken recipe if you’re meal prepping for a larger group or meals of the week! Then, store the chicken separate from the taco toppings and tortillas. Assemble the tacos right before serving, and enjoy!How Long Will They Keep in the Fridge?
The chicken for these tacos will keep in an air-tight container in the fridge for up to 5 days. Some of the fresh toppings may be more perishable, though, so it’s a great opportunity to get creative with toppings and use up the more perishable ones in the first few days!
Recipe Pairings
- Margaritas – serve these tacos with our skinny margarita or our famous frozen margarita.
- Guacamole – there’s nothing better than chips and guac. Make our classic guac or mango guacamole and serve it with your favorite tortilla chips!
- Sides – make our Mexican street corn salad for a delicious side or topping!
More Taco Recipes
- Baked Cod Fish Tacos
- Vegan Sweet Potato Tacos
- Ahi Tuna Tacos
- Instant Pot Lentil Tacos
- Easy Ground Beef Tacos
Shredded Chicken Tacos
Not only are these Shredded Chicken Tacos healthy and delicious, but we’re also sharing 3 ways to prepare the chicken you’ll need for your next taco night! Enjoy!
Ingredients
- Chicken
- 1.5 lb bone-in chicken thighs, skin on
- 2 tablespoons taco seasoning, DIY Taco Seasoning or Store Bought
- Taco Fixings
- 8-12 street taco flour tortillas, or corn
- ½ cup chopped cilantro
- ½ medium white onion finely diced
- ½ cup cotija cheese or shredded cheddar cheese
- 1/3 cup sour cream or Greek yogurt
Instructions
- Begin by preparing the chicken by following your preferred cooked method.
Sous Vide Chicken Thighs
- Begin by preparing the sous vide and fill a large stock-pot with water. Attach your sous vide (we have to the pot and set your sous vide to 165ºF. You want to make sure you can fully submerge your chicken thighs in the water.
- Next, remove chicken thighs from the package and remove excess moisture from the chicken thighs by patting them with a paper towel.
- Next, evenly distribute the taco seasoning over the chicken thighs and use your hands to pat it in. Be sure the chicken thighs are fully covered in the seasoning.
- Place chicken thighs into a vacuum seal bag, Ziplock, or Stasher bag. Remove as much air as possible and seal. We do this so that the chicken will sink to the bottom of the pot.
- Then fully submerge bone-in chicken thighs in water and let them sous vide at 165ºF for 4-5 hours*.
- Remove chicken thighs from the water bath and take the chicken out of the bag. Use a meat thermometer to check the center temperature of your chicken. It should read 165ºF. If it does not, you need to continue cooking until it does.
- Discard the excess liquid and set the chicken thighs aside.
- Heat a large skillet over medium/high heat and add olive oil. Make sure to add enough olive oil as the skin sometimes like to stick.
- When olive oil is fragrant, add chicken thighs (skin side down) to the pan and let the chicken thighs sear for 2-3 minutes.
- Remove from the pan continue with shredding instructions in step #3 of the taco recipe.
Instant Pot Chicken Thighs
- First, remove chicken thighs from the package and remove excess moisture from the chicken thighs by patting them with a paper towel.
- Next, evenly distribute the taco seasoning over the chicken thighs and use your hands to pat it in. Be sure the chicken thighs are fully covered in the seasoning.
- Next, open your Instant Pot and turn on the sauté function. When your Instant Pot beeps, it is hot and ready to go. Add two tablespoons of olive oil to the Instant Pot. When olive oil is fragrant, place chicken thighs skin down. Let cook for 2-3 minutes and flip. Cook for an additional 2-3 minutes and remove from Instant Pot.
- Pour 1/2 cup water in the bottom of the Instant pot. Place the chicken in the bottom of the Instant Pot and seal the pot.
- Set the pot to manual >> high pressure>> and set timer for 10 minutes.
- When your chicken is done, quick release the pressure. Remove chicken from Instant pot and follow step #3 in the taco recipe.
Slow Cooker Chicken Thighs
- First, remove chicken thighs from the package and remove excess moisture from the chicken thighs by patting them with a paper towel.
- Next, evenly distribute the taco seasoning over the chicken thighs and use your hands to pat it in. Be sure the chicken thighs are fully covered in the seasoning.
- Add around 1/3 cup of water to the bottom of your slow cooker and then add the seasoned chicken thighs.
- Cook on high for 2-4 hours or on low for 6-8 hours.
- Once thighs are fully cooked, remove from the slow cooker continue with shredding instructions in step #3 of the taco recipe.
- Taco Instructions
- While chicken thighs are cooking, combine the cilantro and white onion into a bowl and mix. Set aside.
- Remove the chicken thighs from the sous vide, slow cooker, or Instant Pot and place them on a baking sheet or plate.
- Using two forks, shred the chicken thighs, discarding the chicken bones.
- Next, assemble tacos by evenly distributing shredded chicken, cilantro and onion mixture, and cheese into taco shells.
- Enjoy!
Nutrition
Calories: 368 kcal, Carbohydrates: 21 g, Protein: 28 g, Fat: 10 g, Fiber: 1 g, Sugar: 2 g
Nutrition information is automatically calculated, so should only be used as an approximation.
love this? leave a comment below!
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds, we’d love to see what you’re up to!
Just moved into a new house and didn’t yet have legit silverware. Also, instead of chicken tacos I bought the can of corn that has jalapenos and green pepper because I love spicy! Thanks for the great recipe. Keep ’em comin!