Skip to content

CHICKEN TACOS

Ingredients

  • 3 chicken breasts (I used a combo of boneless and bone-in)
  • 2 1/2 to 3 cups chicken stock
  • 3 to 4 tablespoons cumin
  • 3 to 4 tablespoons chili powder
  • 2 tablespoons paprika
  • 1 tablespoon dried oregano
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • dash red pepper flakes
  • 1 tablespoon kosher salt
  • 2 teaspoons black pepper
  • 6 to 8 soft or hard taco shells
  • guacamole (click for recipe)
Share on facebook
Facebook
Share on twitter
Twitter
Share on linkedin
LinkedIn

*This post may contain affiliate links. See my privacy statement for details.

I know everybody has a recipe for Chicken Tacos. What is so special about mine, you may ask? It’s all in the seasoned, poached chicken and my homemade guacamole! The guacamole makes a great addition to these amazing tacos. Don’t have enough time to poach your chicken? I have a few alternatives. Shred a rotisserie chicken (or two), and allow the meat to soak in the hot stock and seasonings for just about fifteen minutes, or use ground chicken. Brown the ground chicken. Add about a cup and a half of the stock and seasoning blend. Cook for about ten minutes more and you are good to go!

But, if you want super, tender pieces of pulled chicken. Follow this recipe, or throw in the crockpot in the morning and it will be ready by dinnertime. I am on a strict meal plan right now for an upcoming photoshoot, so I did not enjoy the soft taco. I used lettuce leaves. A good idea for all of you who follow Keto too! This recipe will make about 6 to 8 large soft tacos. I did not add to the ingredient list, but have at the ready your favorite toppings. Cheese, tomatoes, taco sauce, sour cream, fresh cut lime wedges, and of course, my homemade guacamole! You can prepare all of the toppings as the chicken is poaching.

Chicken Tacos in a soft flour tortilla with homemade guacamole

The first time I made this recipe, I added the entire carton of stock (four cups). I cut it down the second time. It was just way to much juice. In a pot, heat to medium, 2 1/2 cups of the stock along with the chicken and all of the seasonings. Allow to poach at a medium/medium-high temperature for about 30 to 35 minutes. You do not want to boil the chicken. Just cook at a slow simmer. Check the internal temperature and ensure it reads 160 degrees.

Remove the chicken when fully-cooked and shred with two forks. Add the chicken back to the pot. If the juice level is low, add the remaining half-cup of stock. I love cumin and chili powder…so I did add just a little extra to mine at this stage.

Grab a few tortillas or taco shells and start creating your taco masterpieces! You will love the flavor that develops as the chicken poaches with this amazing seasoning blend! ENJOY these amazing Chicken Tacos.

More to Plate...

a white platter with three paneer cauliflower rice arancini sitting on top with marinara sauce and garnished with fresh basil with a package of Gobi paneer in the background

Paneer Cauliflower Rice Arancini

Paneer Cauliflower Rice Arancini is my appetizer submission for Karoun Dairies’ Blogger Recipe Challange and it is FABULOUS! Honestly, I am amazed

an overhead shot of a wooden platter with a plate of lamb koftka kabobs with labne tzatziki, fresh pitas, lemons and a container of Karoun labne

Kofta Kabobs with Labne Tzatziki

I’m super excited to have entered another recipe contest. This was a bit challenging for me as I have not had prior

a green bowl filled with spicy creamed corn on the cob pieces

Spicy Creamed Corn on the Cob

Just when you thought a summertime staple couldn’t get any better! Well, it can! This recipe for Spicy Creamed Corn on the

3 Comments

  1. […] Remove the Mexican Rice from heat and serve as a side with the Chicken Fajita Casserole, or try inside my Chicken Fajitas or my Chicken Tacos. ENJOY!!! […]

  2. […] a paper bag overnight if you need to hurry up the ripening! You can use this guacamole as a dip, in tacos, or on top of your burger. For something a bit out of the box, try my Tostones with Blackened […]

  3. […] leftovers for an amazing Chicken Soup, Chicken Salad, Loaded Chicken Nachos, or even Chicken Tacos. Since adding this recipe, I have a few other super healthy meal options. Be sure to check out my […]


Comments are closed for this article!