Description
Make juicy, flavorful shredded chicken tacos in 30 minutes with poached chicken, simple spices, and pantry staples. Customize with your favorite toppings for a healthy, satisfying meal.
Ingredients
1 ½ pounds skinless, boneless chicken breasts
2 teaspoons vegetable oil
½ cup finely chopped yellow onion
2 cloves minced garlic
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
1 cup low-sodium chicken broth
6 medium-sized flour or corn tortillas
Toppings: salsa, avocado, cilantro, lime, shredded lettuce
Instructions
Heat vegetable oil in a large skillet over medium heat.
Add onion and sauté for 2–3 minutes until softened.
Stir in garlic, cumin, oregano, salt, and pepper; cook for 1 minute.
Add chicken breasts, spooning spice mixture over them. Cook for 6–8 minutes per side until browned.
Pour in chicken broth, cover, and simmer for 5–7 minutes until chicken is fully cooked (165°F internal temperature).
Remove chicken, shred using two forks, and return to skillet. Simmer sauce for 2–3 minutes to thicken.
Warm tortillas in a dry skillet or microwave. Spoon chicken mixture into tortillas.
Add desired toppings like salsa, avocado, or cilantro before serving.
Notes
Use a meat thermometer for perfectly cooked chicken.
Substitute chicken broth with vegetable broth for a vegetarian version.
Chicken mixture can be refrigerated for up to 3 days or frozen for 1 month.
For a smoky flavor, add ½ teaspoon smoked paprika to the spice mix.
- Prep Time: 10
- Cook Time: 20
- Category: Main dish
- Method: Stovetop Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 220
- Sugar: 1g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1.5g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 60mg