Rated 5 out of 5 based on 2 customer ratings
(3 customer reviews)

Shredded Chicken Tacos

Rated 5 out of 5 based on 2 customer ratings
(2 customer reviews)
$48.75 Cooking Fee
Serving Size: 4 oz after cooking
Recipe adapted from:
Shake up taco night with these shredded chicken tacos with a homemade taco seasoning, that will give you a new way to make delicious chicken! Picture by Eddie.
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2 reviews for Shredded Chicken Tacos

  1. Alon Haim
    Rated 5 out of 5 based on 2 customer ratings

    Alon Haim (verified owner)

    Haven’t tried this meal yet

  2. Sarah A
    Rated 5 out of 5 based on 2 customer ratings

    Sarah A (verified owner)

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Cook Tools and Details

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10



  • Add the chili powder, salt, garlic powder, onion powder, cumin and black pepper to a small bowl, stir to combine.


  • Heat the oil in a large, non-stick skillet over medium heat. When the oil is hot, but not smoking, add the chicken. Cook for about 3 minutes per side.
  • Remove the chicken from the skillet and set on a plate or pan. Don’t worry that it’s not cooked all the way through; it will finish cooking in the sauce.


  • Do not wash the skillet.
  • Set the skillet back over medium heat. Add the tomato sauce, water and prepared seasoning mix, stir well to combine.
  • When the sauce comes to a simmer return the chicken to the skillet. Lower the heat to medium-low, cover and cook for 15-20 minutes.
  • Keep the sauce at a simmer. Turn the chicken about half way through the cooking time, and stir occasionally.
  • Make sure the chicken is at least 165°F at the thickest part.
  • Remove the chicken from the skillet and continue cooking the sauce, covered on low heat. It should be barely at a simmer.


  • Place the chicken on a cutting board or pan and shred using two forks.
  • Return the chicken to the skillet and cook a few minutes until warmed through and most of the sauce is absorbed. Stir occasionally.
  • Serve the shredded chicken with tortillas or hard taco shells and your favorite taco fixings.

Cook Times

Active Prep10
Hands-On Cook10
Hands-Off Cook25
Total Time45 minutes
Recipe Serving Size10



  • 3 tablespoon chili powder
  • 3 teaspoon Kosher salt
  • 3 teaspoon garlic powder
  • 1.5 teaspoon onion powder
  • 1.5 teaspoon ground cumin
  • ½ teaspoon ground black pepper
  • 2 tablespoon avocado oil
  • 3 pound boneless skinless chicken breast
  • 16 ounce canned tomato sauce
  • 16 ounce water or more as needed


  • 20 tortilla Optional
  • 2 tomato diced
  • 2 jalapeno pepper seeded and sliced
  • 4 tablespoon fresh cilantro chopped
  • 2 lime cut into wedges
  • 5 tablespoon sour cream
  • 1/2 onion
  • 2 avocado

Cooking Tools Required

Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet


Calories: 291kcal | Carbohydrates: 11g | Protein: 31g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 1120mg | Potassium: 996mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1302IU | Vitamin C: 20mg | Calcium: 47mg | Iron: 2mg

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