Print Options

Back to Shredded Chicken Tacos >

Include these items:

Taste of Home Logo

Shredded Chicken Tacos

 Shredded Chicken Tacos
For an easy, delicious taco night, try these Shredded Chicken Tacos. The chicken filling, is made by slowly cooking chicken breasts a seasoned tomato sauce to make them super tender and extra tasty. Wrap the chicken filling in warm corn tortillas and sprinkle on your favorite toppings for an easy, fun taco night.
6 ServingsTotal Time: approximately 45 min.

Ingredients

  • 2 cans (8 oz. each) GOYA® Tomato Sauce
  • 2 teaspoons GOYA White Distilled Vinegar
  • 2 teaspoons GOYA Minced Garlic
  • 3-1/2 teaspoons ancho chili powder
  • 2 teaspoons GOYA® Oregano Leaf
  • 1/2 teaspoon sugar
  • GOYA Adobo All-Purpose Seasoning with Pepper, to taste
  • 2 tablespoons GOYA Extra Virgin Olive Oil
  • 2 pounds bone-in, skin-on chicken breasts
  • 12 GOYA Corn Tortillas, heated according to package instructions
  • FOR THE GARNISH:
  • Chopped avocados (optional)
  • Coarsely chopped fresh cilantro (optional)
  • Shredded lettuce (optional)
  • Lime wedges (optional)
  • Finely chopped white onions (optional)
  • Chopped tomatoes (optional)
  • GOYA Hot Sauce (optional)

Directions

  • In medium bowl, mix together tomato sauce, vinegar, garlic, chili
  • powder, cumin, oregano, and sugar. Season with adobo; set aside.
  • Heat oil in large skillet over medium-high heat. Season chicken with
  • adobo. Cook chicken, turning once, until light golden brown on both

2 of 2

Shredded Chicken Tacos (continued)

Directions (continued)

  • sides, about 5 minutes. Add reserved tomato sauce mixture to pan;
  • bring to a boil (be careful, the tomato sauce can splatter). Lower
  • heat to medium low. Simmer, covered, flipping once, until chicken is
  • cooked through (thermometer will register 165°F when inserted
  • into thickest part of breast), about 20 minutes.
  • Transfer chicken to cutting board; reserve sauce in pan. Remove and
  • discard bones and skin. Using two forks, shred chicken breast.
  • Transfer chicken to skillet with sauce, mixing to combine; continue
  • to cook until sauce reduces and blends into chicken, and mixture
  • begins to caramelize, about 10 minutes more.
  • To serve, spoon shredded chicken onto tortillas. Garnish with desired
  • toppings. Yield: 12 tacos.