Tender Pulled Chicken Tacos: Flavorful & Quick (Print Version)
Tender Pulled Chicken Tacos are your new weeknight hero! Get ready for juicy, flavorful chicken in an easy-to-make dish perfect for busy evenings.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Gluten-Free (if using corn tortillas)
# Ingredients:
→ Main Ingredients
01 -
1.5 lbs boneless, skinless chicken breasts
02 -
1 cup low sodium chicken broth
03 -
1 yellow onion, chopped
04 -
4 cloves garlic, minced
05 -
1 tablespoon fresh lime juice
06 -
12 small corn tortillas
→ Seasonings & Spices
07 -
1 tablespoon chili powder
08 -
1 teaspoon ground cumin
09 -
1 teaspoon smoked paprika
10 -
½ teaspoon salt (or to taste)
11 -
¼ teaspoon black pepper (or to taste)
→ Garnish & Toppings
12 -
Fresh cilantro, chopped
13 -
1 avocado, diced
14 -
Sour cream or Greek yogurt
15 -
Pickled red onions
→ Optional Extras
16 -
Sliced jalapeños
17 -
Hot sauce
18 -
Crumbled Cotija cheese
# Instructions:
01 -
Okay, first things first, get your chicken breasts ready. I usually pat them dry a bit – helps them brown a tiny bit, which means more flavor later. Chop up that onion; don't worry if it's not perfectly even, it’ll melt into the sauce. Mince your garlic. Honestly, I just smash it and chop, because who has time for perfection? This is where the kitchen starts to smell like something good is about to happen, a promise of delicious tacos.
02 -
Heat a little olive oil in a large pot or Dutch oven over medium heat. Toss in your chopped onion and let it soften, about 5-7 minutes. You want them translucent, not browned. Then, add the minced garlic and cook for just another minute until it’s fragrant – don't let it burn, that's a mistake I made once, and it tasted bitter! Your kitchen should be smelling amazing by now, a truly inviting aroma.
03 -
Now, stir in your chili powder, cumin, and smoked paprika. Cook for about 30 seconds, letting those spices bloom in the hot oil. This step is crucial for really waking up their flavors. It’s like a little spice dance in the pot! Then, nestle your chicken breasts into the pot. Pour in the chicken broth. It should almost cover the chicken.
04 -
Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for about 20-25 minutes. The chicken should be fork-tender. This is where the magic happens; the chicken just soaks up all those lovely flavors. Once it's cooked, remove the chicken from the pot and let it rest on a cutting board for a few minutes. I always forget this part, but resting makes it juicier!
05 -
Using two forks, shred the chicken right on your cutting board. It should fall apart easily. Now, here's the trick: return the shredded chicken to the pot with the remaining cooking liquid. Stir it all together, letting that chicken soak up every last drop of flavorful sauce. This is what makes these tacos so juicy and tender.
06 -
Stir in the fresh lime juice. Give it a taste – does it need a pinch more salt? A little more zest? Trust your palate! Warm your corn tortillas (I like to do mine quickly in a dry skillet until they're pliable). Load up those tortillas with your tender, flavorful chicken filling and pile on your favorite toppings. Get ready for happy sighs!
# Notes:
01 -
A personal cooking tip: Don't skimp on letting the spices bloom in the hot oil for a minute; it really deepens the flavor profile of the chicken.
02 -
For storage, the shredded chicken in its sauce actually tastes even better the next day, so it’s a meal-prep dream!
03 -
If you're out of fresh lime, a splash of apple cider vinegar can give a similar brightness, though it's not quite the same zing.
04 -
Serve these with a side of crunchy coleslaw for amazing textural contrast - seriously, it's a game-changer!
# Equipment Needed:
01 -
Large pot or Dutch oven
02 -
cutting board
03 -
two forks
04 -
dry skillet (for tortillas)
# Nutrition (Per Serving):
Calories: 350-450
Total Fat: 15-25g
Total Carbohydrate: 25-35g
Protein: 30-40g