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Rico Rodriguez' Mom's Chicken Tacos

 Rico Rodriguez' Mom's Chicken Tacos
Rico Rodriguez' mom, Diane Rodriguez, shares this family-favorite recipe: Shredded chicken smothered in a seasoned tomato sauce, wrapped in a warmed tortilla and topped with cheddar cheese.
6 ServingsPrep: 30 min. Cook: 10 min.


  • 2 pounds boneless skinless chicken thighs
  • 1 tablespoon canola oil
  • 1 tablespoon all-purpose flour
  • 1 can (8 ounces) tomato sauce
  • 1 tablespoon taco seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 12 corn tortillas (6 inches) or taco shells, warmed
  • Optional toppings: shredded cheddar cheese, shredded lettuce and chopped tomatoes


  • Place chicken in a Dutch oven; add water to cover. Bring just to a
  • boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until a
  • thermometer inserted in chicken reads 180°.
  • Using tongs, remove chicken from pan; reserve 1/2 cup cooking liquid.
  • Cool chicken slightly. Shred when cool enough to handle.
  • In a large saucepan, heat oil over medium heat. Stir in flour until
  • smooth; cook and stir until golden brown, about 2 minutes. Gradually
  • whisk in reserved cooking liquid. Bring to a boil; cook and stir 2
  • minutes longer.
  • Stir in tomato sauce and seasonings; return to a boil. Stir in

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Rico Rodriguez' Mom's Chicken Tacos (continued)

Directions (continued)

  • shredded chicken; heat through, stirring occasionally. Serve in
  • tortillas with toppings if desired. Yield: 6 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.