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Taste Maker: Shredded Chicken Tacos

A fast and simple chicken taco recipe for your weekday meals!


  • 1 ½ pounds chicken breasts skinless boneless

  • 2 teaspoons vegetable oil

  • ½ yellow onion minced

  • 2 cloves garlic minced

  • 1 teaspoon ground cumin

  • 1 teaspoon dried oregano

  • 1 teaspoon chili powder

  • 1 teaspoon salt

  • ½ cup salsa


  • Poach chicken. Place chicken in a saucepan, and cover with water. Bring to a boil, then reduce the heat to simmer for 10-12 minutes or until the internal temperature of the chicken reaches 165°F/74°C. I use the kitchen thermometer to check as overcooked chicken will be dry.

  • Transfer the chicken to a cutting board or bowl, and shred it with 2 forks.

  • In a skillet, heat oil and sauté the onion until it’s soft and translucent (3 minutes).

  • Add the garlic, and sauté for 30 seconds. Add cumin, chilli powder, and salt. Cook for 1 more minute.

  • Add salsa, and just mix it in (if necessary, you can add a splash of water) and let it warm up.

  • Add the chicken, and mix it in with the sauce. Simmer for 2-3 minutes.

  • Serve in warmed up tortillas or taco shells with your favorite toppings.

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