Deliciously seasoned and moist Pulled Chicken Tacos are super easy to make!
Whether it’s for lunch or dinner, tacos are honestly always a good idea in my book! Lately, with how hot it’s been I’m definitely trying to spend less time in the kitchen. I barely even want to cut on my stove LOL. This Pulled Chicken Taco recipe is super easy to make, you’re literally just adding the spices, veggies and chicken in a bowl, mix together, sear then shred the chicken, build you tacos and BOOM that’s it! I absolutely love how tender and flavor the chicken is, you can really taste the Mexican flavors in every bite of the taco!
IS PULLED CHICKEN THE SAME AS SHREDDED CHICKEN?
Yes, they are basically the same thing. Both names come from the action used to break the chicken into small pieces, and are used interchangeably in some recipes.
HOW DO YOU SHRED CHICKEN WITH TWO FORKS?
Hold a fork in each hand. Place a cooked, still warm chicken breast or thigh on a cutting board, and use the forks to pull the chicken into pieces.Continue this process until the chicken is shredded into the size pieces that you desire.
Now Let’s talk about toppings…you can add additional toppings on the inside of your Pulled Chicken Tacos or you can add everything on top like we usually do after I add the shredded cheese and pan sear the tacos. Either way they’re delicious! Here are a few of my favorite topping ideas to get you started:
- Mango Salsa
- Guacamole or Sliced Avocado
- Chopped Cilantro and Lime Juice
- Sour Cream
- Pico de gallo
- Sliced Red onions or tomatoes
- Chunky Salsa
CAN I PREP THE CHICKEN AHEAD OF TIME?
Yes! You can cook and shred the chicken at least 1-2 days in advance to save you some time. So all you have to do is pull the shredded chicken out of the fridge, heat, add to your tortillas, add cheese, cook and that’s it!
- Traditionally, most taco recipes are made with corn tortillas. But I’ve never been a fan and almost always use flour tortillas. So feel free to use what you’d like.
- These tacos are best served hot while the cheese is melted! So if you want to prep ahead, just cook the chicken in advance and keep all of your chopped toppings in tupperware until ready.
- Feel free to substitute the chicken with shrimp or beef.
Questions about these Pulled Chicken Tacos? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Pulled Chicken Tacos
- 6-7 Boneless Skinless Chicken Thighs
- 1 Red Bell Pepper, Sliced
- 1 Green Bell Pepper, Sliced
- ½ Red Onion, Sliced
- 2-3 Tablespoons Canola Oil, more as needed
- ½ 14.5 oz Can of Fire Roasted Diced Tomatoes or Regular Diced Tomatoes
- ½ Tablespoon Sofrito
- 8-10 Flour Tortillas
- 16 oz Shredded Mozzarella Cheese
- 1 Cup Chicken Broth
- 1 Teaspoon Garlic Powder
- 1½ Teaspoon Chili Powder
- ¼ Teaspoon Cayenne Pepper
- 1 Teaspoon Smoked Paprika
- 1½ Teaspoon Adobo Seasoning
- 1½ Teaspoon Cumin
- 1½ Teaspoon Cajun Seasoning
- Season the chicken, peppers and onion with all the spices and 1 tablespoon of canola oil. Be sure to coat the chicken, peppers and onion evenly with the spices and canola oil.
- Heat a large braising pan over medium heat. Add about 1 tablespoon of canola oil to the pan and sear the chicken only, on both sides until cooked through about 4-5 minutes. Set aside for about 1-2 minutes then shred the chicken on a cutting board with two forks.
- In the same pan add the seasoned peppers and onions and sauté until the peppers are tender and the onions are translucent.
- Add in half the can can of fire roasted tomatoes with the juice. Then add in the Sofrito and mix well. Pour in the chicken broth and simmer on low. Add the shredded chicken back to the pan and continue simmering for about 15- 20 minutes.
- Starting with one tortilla at a time, press it into the top of the sauce and add it to the skillet. Press the tortilla down with a spatula because it will start to bubble and pull away as it cooks.
- Add some of the shredded chicken, peppers and onions to one side of the tortilla and top with shredded mozzarella cheese. Cook until the bottom is lightly charred then fold the tortilla over in half to form a taco.
- Transfer to a plate and serve with the chopped cilantro and red onions. Enjoy!