Making Quick and Easy Shredded Chicken Tacos
These shredded chicken tacos are a mix up of two favorite recipes on the blog. First, we make tender shredded chicken by gently simmering chicken with onion, garlic, cumin and a bay leaf (you can do this on the stove or use a slow cooker for the chicken — see notes below). Then we fill tortillas with the chicken and drizzle our creamy cilantro sauce on top. We use the same sauce to top our highly rated roasted veggie tacos. These pulled chicken tacos are perfect for busy nights. You can even make the chicken and sauce in advance.
The shredded chicken will keep in the fridge up to 3 days and in the freezer up to a month.The sauce will keep in the refrigerator for about a week and is delicious spooned onto salads, rice bowls, and eggs.
Since everything can be waiting for you in the fridge or freezer, you can get from hungry to dinner in no time. Both the chicken and sauce are also excellent when added to rice (try our cilantro lime rice) or veggie bowls. Serve these chicken tacos with tortillas or try adding everything to our Sesame Garlic Flatbreads. You can also turn them into rice bowls!
More Easy Dinner Recipes
For more easy dinner recipes, take a look at these recipes:
Easy Weeknight Taco SoupVegetarian Chipotle Bean ChiliVegetarian Roasted Veggie Tacos (these have a similar cilantro sauce)Ultimate Fajitas with Chicken, Steak, and Shrimp
If you try this recipe, let us know! Leave a comment, review it, and don’t forget to tag a photo #inspiredtaste on Instagram. Happy cooking! 1 medium onion, peeled and sliced 4 cloves garlic, peeled and lightly crushed 1 bay leaf 1 teaspoon salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground black pepper Water 2 tablespoons fresh lime juice 1/2 jalapeño, seeds and membrane removed 1/2 cup packed cilantro leaves and tender stems Salt to taste 1 medium tomato, chopped Cheese such as queso fresco for serving 1 lime, cut into wedges 2Adjust the heat so that the water simmers very gently around the chicken. Cook until chicken is very tender, about 30 minutes. 3Transfer chicken to a cutting board, and then when it is cool enough to handle, use two forks or your fingers to shred the meat. 4After removing the chicken, boil the liquid remaining in the saucepan until it has reduced by one-third, or until its flavor has concentrated. 5Spoon about 1 cup of the concentrated cooking liquid over the shredded chicken and toss to coat. Use within 2 to 3 days or freeze. 2Fill 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.
