Ingredients
2 lbs boneless, skinless chicken breasts or thighs
1 cup chicken broth or water
1 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 (4 oz) can diced green chiles (optional)
12–16 corn or flour tortillas
1 cup shredded lettuce
1/2 cup chopped fresh cilantro
1 cup diced tomatoes or pico de gallo
1 cup shredded cheddar or Monterey Jack cheese
1/2 cup sour cream or Mexican crema
1 avocado, sliced or mashed
Lime wedges for serving
Instructions
1. In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper.
2. Pat the chicken dry and rub the spice mixture evenly over all sides.
3. Heat olive oil in a large skillet or Dutch oven over medium-high heat and sear the chicken for 2-3 minutes per side until lightly browned.
4. Add diced onion and minced garlic, cooking for 1 minute until fragrant.
5. Pour in chicken broth and add diced green chiles if using. Bring to a simmer.
6. Cover, reduce heat to low, and cook for 15-20 minutes, or until chicken is fully cooked and tender.
7. Remove chicken from the pot and let it rest for 5 minutes.
8. Shred the chicken using two forks or a stand mixer with the paddle attachment.
9. Return shredded chicken to the pot and stir well to coat in the cooking juices.
10. Simmer uncovered for 3-5 minutes to allow flavors to meld.
11. Warm tortillas in a dry skillet or directly over a flame until soft and pliable.
12. Fill tortillas with shredded chicken and desired toppings, then serve immediately with lime wedges.
Notes
For extra flavor, sear the chicken before slow cooking or pressure cooking.
You can substitute rotisserie chicken for a quick shortcut—simply warm with broth and seasoning.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Adjust spice level by adding cayenne pepper or sliced jalapeños.
Chicken thighs provide more moisture, while chicken breasts are leaner—use a mix for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 3g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg