Easy Shredded Chicken Tacos
- PREP 20min
- COOK 40min
- TOTAL 1hrs
These easy shredded chicken tacos are a mix up of two of our favorite things — tender shredded chicken and our creamy cilantro sauce. You can make both the chicken and the sauce in advance. The chicken will keep in the fridge up to 3 days and in the freezer up to a month. The sauce keeps in the refrigerator for about a week and is delicious spooned onto salads, rice bowls, and eggs.
You Will Need
Chicken Tacos
1 ½ pounds boneless chicken thighs or chicken breasts
1 medium onion, peeled and sliced
4 cloves garlic, peeled and lightly crushed
1 bay leaf
1 ½ teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
12 corn tortillas or flour tortillas
1 medium tomato, chopped
Cheese such as queso fresco for serving
1 lime, cut into wedges
Creamy Cilantro Sauce
1/2 cup sour cream
2 tablespoons fresh lime juice
1/2 jalapeño, seeds and membrane removed
1/2 cup packed cilantro leaves and tender stems
Salt to taste
Directions
Cook the chicken: Combine chicken, onion, garlic, bay leaf, salt, cumin, and pepper in a large heavy-bottomed saucepan. Add just enough water to cover the chicken. Turn heat to high, bring to a boil, then remove any foam or scum that floats to the top.
Adjust the heat so that the water simmers very gently around the chicken. Cook until chicken is very tender, about 30 minutes. Transfer chicken to a cutting board, and then when it is cool enough to handle, use two forks or your fingers to shred the meat.
Reduce cooking liquid: After removing the chicken, boil the remaining liquid in the saucepan until it has reduced by one-third or until its flavor has concentrated. Spoon about 1 cup of the concentrated cooking liquid over the shredded chicken and toss to coat. Use within 2 to 3 days or freeze.
Make the sauce: Add sour cream, lime juice, jalapeño, cilantro, and a pinch of salt to a blender. Blend until smooth. Taste, then add more lime juice or salt if needed. Refrigerate for up to a week.
Warm tortillas: Wrap tortillas in two stacks with aluminum foil. Place into the oven for 10 to 15 minutes or until warm.
Make tacos: Fill each warmed tortilla with chicken and tomatoes. Top with cheese and a drizzle of the cilantro sauce. Serve with extra sauce and lime wedges on the side.
Adam and Joanne's Tips
- Double batch of chicken: To make a double batch, increase the chicken to 3 pounds then add more water to the pot. The onion, garlic, and spices do not need to change.
- Skin-on chicken: We have made this recipe using boneless, skinless chicken thighs and chicken thighs with skin still attached. Both work very well. If you use chicken with skin, just remove and discard the skin before you shred the chicken. You may also find that you need to skim some of the fat from the cooking broth before spooning it over the chicken.
- Leftover cooking liquid: You will have cooking liquid leftover. It is quite delicious on its own as a light soup. You can also use it as broth for other recipes. Or, if you’re keeping the chicken more than a day, add a spoonful or two to add a little moisture.
- Slow cooker shredded chicken: add all the ingredients to the slow cooker then cook on LOW until the chicken is cooked and tender, 3 to 4 hours. Shred the chicken and transfer the broth to a saucepan. Simmer the broth until reduced by a third then spoon over the chicken.
- The nutrition facts provided below are estimates.