Shredded Chicken Tacos: 7 Steps to Flavorful Perfection

Shredded Chicken Tacos are a quick and flavorful meal perfect for any taco night.

Scale

1 ½ pounds chicken breasts (skinless, boneless)
2 teaspoons vegetable oil
½ yellow onion (minced)
2 cloves garlic (minced)
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon salt
½ cup salsa
Warm tortillas or taco shells
Optional favorite taco toppings (e.g., shredded cheese, cilantro, lime, avocado, sour cream)

Cook Mode Prevent your screen from going dark

Place the chicken breasts in a saucepan and cover with water. Bring the water to a boil, then reduce the heat to a simmer. Cook for 10-12 minutes or until the internal temperature reaches 165°F (74°C).
Transfer the cooked chicken to a cutting board or bowl and shred it finely using two forks.
In a skillet, heat the vegetable oil over medium heat. Add the minced onion and sauté for about 3 minutes until soft and translucent.
Stir in the minced garlic and sauté for 30 seconds until fragrant. Add the ground cumin, dried oregano, chili powder, and salt. Cook for an additional minute to toast the spices.
Pour in the salsa and mix it with the sautéed onion and spices. Allow the sauce to warm through over low heat.
Add the shredded chicken to the skillet and thoroughly mix it with the salsa and spice mixture. Let everything simmer together for 2-3 minutes.
Spoon the warm shredded chicken mixture into warmed tortillas or taco shells. Garnish with your favorite toppings and enjoy immediately.