Rating: 5 stars
5 Ratings
  • 5 star values: 5
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This is a great recipe for easy shredded chicken tacos that I've been using for years. Great for a weeknight or a weekend meal!


Recipe Summary

15 mins
40 mins
55 mins
8 tacos


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix water and taco seasoning in a large bowl. Add tomato sauce, vinegar, garlic, oregano, cumin, and sugar; mix well.

  • Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side. Add tomato sauce mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • Remove chicken breasts from the pan and shred meat with 2 forks when cool enough to handle. Return shredded chicken to the pan with the tomato sauce. Cook and stir until chicken is coated with sauce and sauce reduces a bit, about 5 minutes.

  • Transfer chicken and sauce to a serving bowl and spoon onto taco shells.

Cook's Note:

Soft flour or corn tortillas may be used in place of taco shells.

Nutrition Facts

244 calories; protein 24g; carbohydrates 15.7g; fat 9g; cholesterol 58.5mg; sodium 658.8mg. Full Nutrition