This post may contain affiliate links to products I use and highly recommend. You can read my full disclosure . As an Amazon Associate I earn from qualifying purchases.
This shredded chicken tacos recipe is one of the easiest ways to turn cooked chicken into a dinner that feels crisp, cheesy, and a lot more exciting than reheated leftovers. The tortillas get golden in the skillet, the cheese melts around the filling, and the chicken turns into tacos that come together fast but still feel like a real dinner.
I tested this recipe with my Slow Cooker Mexican Shredded Chicken, and it is my favorite option because it gives the tacos so much flavor from the start. But you do not need to make that recipe first to make these tacos work. This is an easy way to use cooked shredded chicken, whether you have Instant Pot Shredded Chicken, leftover chicken, or rotisserie chicken on hand. If your chicken is plain, season it with Chicken Taco Seasoning to taste before filling the tacos.
Why You’ll Want to Make This Shredded Chicken Tacos Recipe
- It’s a really good way to turn cooked chicken into dinner: The filling is already ready to go, so you can turn it into something hot, cheesy, and crisp without starting from scratch.
- The skillet gives the tacos the best texture: The tortillas get golden at the edges while the cheese melts into the chicken, which makes each taco feel a little more special than a basic leftovers meal.
- It comes together fast: Once the chicken is cooked, these tacos only take a few minutes per batch.
- The dipping step adds even more flavor: A quick dip in the cooking juices gives the tortillas a richer finish, but the tacos still turn out well without it.
Ingredients for This Shredded Chicken Tacos Recipe
Grab the exact ingredient amounts from the recipe card below. These notes will help you choose the right ingredients and make the recipe successfully.
- Shredded chicken: I tested this recipe with Slow Cooker Mexican Shredded Chicken because the seasoning and cooking juices work especially well here. But any cooked shredded chicken can work, including Instant Pot Shredded Chicken or rotisserie chicken. If you use plain shredded chicken, season it with Chicken Taco Seasoning to taste so the filling has enough flavor.
- Reserved cooking juices: This is optional, but it adds extra flavor and gives the tortillas that richer, dipped finish. If you are using rotisserie chicken or another shredded chicken recipe without cooking juices, skip this part.
- Small tortillas: Corn tortillas crisp especially well and give the tacos a more classic texture. Flour tortillas also work and are often easier to fold.
- Shredded cheese: Oaxaca, mozzarella, Monterey Jack, or a Mexican blend all melt well and help hold the tacos together.
- Toppings for serving: Sour cream, pico de gallo, cilantro, thinly sliced red onion, lime wedges, Peruvian Green Sauce, or Avocado Cream Sauce all work well here.
How to Make Shredded Chicken Tacos
These tacos come together quickly, especially if your chicken is already cooked.
Get the skillet hot and the filling ready
Heat a large skillet over medium heat. While it warms up, set out the shredded chicken, cheese, and any toppings you want to use so everything is ready once you start cooking.
Dip, fill, and fold
If you are using chicken with reserved cooking juices and want the richer finish, quickly dip a tortilla into the juices. A light dip is enough. If you are using rotisserie chicken or another shredded chicken without juices, skip that step and go straight to filling the tortilla. Add shredded chicken and cheese to one half, then fold the tortilla over the filling.
SAVE THIS RECIPE
I'll email this post to you, so you can come back to it later!
Cook until crisp and melty
Cook the tacos for 2 to 3 minutes per side, until the tortilla is golden and crisp, the cheese is melted, and the edges are lightly browned. Repeat with the remaining tacos, then serve them hot with your favorite toppings.
Best Chicken for This Recipe
For the best results, start with chicken that already has good flavor or season plain shredded chicken before filling the tortillas.
- Slow Cooker Mexican Shredded Chicken: Best choice for this recipe and the version I tested here.
- Instant Pot Shredded Chicken: A great plain option when you want to season the chicken yourself with Chicken Taco Seasoning.
- Rotisserie chicken: An easy shortcut when you want dinner on the table fast. If needed, toss it with a little Chicken Taco Seasoning so the filling has more flavor.
Tips for the Best Shredded Chicken Tacos
- Keep the dip quick: If you are using reserved cooking juices, a light dip is enough. Too much liquid can make the tortillas soggy or fragile.
- Skip the dip when it does not apply: If your chicken does not come with cooking juices, like rotisserie chicken, just fill and cook the tacos as-is.
- Use medium heat: This gives the cheese time to melt while the tortillas crisp up.
- Set everything out before cooking: These tacos move fast once they hit the skillet.
- Warm corn tortillas first if needed: If they crack when folded, warm them briefly so they bend more easily.
- Add moisture back to dry chicken: If your shredded chicken seems dry, mix it with a spoonful of salsa, broth, or sauce before filling the tacos.
- Cook in batches without crowding the pan: This helps the tortillas brown better and makes the tacos easier to flip.
Easy Ways to Change These Tacos
- Use corn tortillas for a crispier taco: Corn tortillas give you a more classic texture and crisp especially well in the skillet.
- Use flour tortillas for an easier fold: Flour tortillas are softer, less likely to crack, and a good option if you want a more flexible taco.
- Change the cheese based on what you have: Oaxaca, mozzarella, Monterey Jack, or Mexican blend all melt well and help hold the filling together.
- Skip the dipping step if your chicken does not have cooking juices: The tacos still work well without it, especially if you are using rotisserie chicken or another shredded chicken option without extra liquid.
- Use plain shredded chicken and season it yourself: Instant Pot Shredded Chicken or shredded rotisserie chicken both work well here. Just season the chicken with Chicken Taco Seasoning to taste before filling the tacos.
- Make it spicier: Add sliced jalapeños, hot sauce, or a spicier cheese if you want more heat.
What to Serve With Shredded Chicken Tacos
These tacos are easy enough for a weeknight, but a good sauce or another easy shredded chicken meal can round things out nicely.
- Peruvian Green Sauce: Creamy, herby, and especially good if you want a little heat.
- Avocado Cream Sauce: Cool, creamy, and a great match for crispy tacos.
- Shredded Chicken Nachos: A good way to use extra shredded chicken for another easy, family-style meal.
Common Questions About Shredded Chicken Tacos
Yes. Rotisserie chicken works well here when you want a faster option. Since it does not come with the same seasoned cooking juices as Mexican shredded chicken, you may want to add Chicken Taco Seasoning, salsa, or another sauce so the filling has enough flavor.
Yes. Instant Pot Shredded Chicken works well if you want a plain base. Season it with Chicken Taco Seasoning to taste so the filling has enough flavor for tacos.
For this version, Slow Cooker Mexican Shredded Chicken works best because it already has seasoning and cooking juices that fit the recipe especially well. But the recipe is flexible and works with other cooked shredded chicken too.
No. That step is optional. It gives the tacos a richer finish, but it only applies if your chicken has flavorful cooking juices to use. Otherwise, just skip it.
Both work. Corn tortillas get crispier, while flour tortillas are softer and easier to fold.
Dip the tortillas quickly, not heavily, and cook the tacos over medium heat so they have time to crisp.
How to Store and Reheat Leftovers
- Store: Keep leftover shredded chicken in an airtight container in the refrigerator for up to 4 days. Fully assembled tacos are best fresh, but leftovers can still be stored.
- Freeze: The shredded chicken freezes better than assembled tacos. Freeze the chicken separately, then make fresh tacos later.
- Reheat: Reheat tacos in a skillet or air fryer to bring the crisp texture back. The microwave works for the filling, but it softens the tortillas.
Shredded Chicken Tacos Recipe
Use DRDAVINAHS at checkout to save on some equipment & ingredients!
Ingredients
- 2 cups Slow Cooker Mexican Shredded Chicken, click for recipe, or use another shredded chicken
- 1½ cups reserved cooking juices, from the chicken, optional for dipping the taco shells
- 10 tortillas, small, corn or flour
- 1½ cups Shredded Cheese, Oaxaca, mozzarella, or Mexican blend
For Serving
- Sour Cream
- Pico de Gallo Salsa
- Red Onion, thinly sliced
- fresh cilantro
- Lime, cut into wedges, optional for serving
- Peruvian Green Sauce, optional, click for recipe
- Avocado Cream Sauce, optional, click for recipe
Instructions
- Heat the pan: Place a large skillet over medium heat.
- Dip the tortillas, if using the cooking juices: If you want that richer, birria-style finish, quickly dip one tortilla into the reserved cooking juices from the chicken, coating both sides lightly. Let any excess drip off. For a simpler version, skip this step and use the tortilla as-is.
- Assemble the taco in the pan: Place the tortilla in the hot skillet. Add some shredded chicken and cheese to one half of the tortilla, then fold the other half over the filling.
- Cook until crisp: Cook for 2 to 3 minutes per side, until the tortilla is golden and crisp, the cheese is melted, and the edges are lightly browned.
- Repeat with the remaining tacos: Continue with the rest of the tortillas, adding more chicken and cheese as needed.
- Add toppings & Serve: Serve the tacos hot with sour cream, pico de gallo, thinly sliced red onion, fresh cilantro, Peruvian Green Sauce, and lime wedges. If you used the cooking juices, serve extra on the side for dipping.
SAVE THIS RECIPE
I’ll email this post to you, so you can come back to it later!
Recipe Notes
- Use corn tortillas for a crispier taco: Corn tortillas give you a more classic texture and crisp especially well in the skillet.
- Use flour tortillas for an easier fold: Flour tortillas are softer, less likely to crack, and a good option if you want a more flexible taco.
- Change the cheese based on what you have: Oaxaca, mozzarella, Monterey Jack, or Mexican blend all melt well and help hold the filling together.
- Skip the dipping step if your chicken does not have cooking juices: The tacos still work well without it, especially if you are using rotisserie chicken or another shredded chicken option without extra liquid.
- Use plain shredded chicken and season it yourself: Instant Pot Shredded Chicken or shredded rotisserie chicken both work well here. Just season the chicken with Chicken Taco Seasoning to taste before filling the tacos.
- Make it spicier: Add sliced jalapeños, hot sauce, or a spicier cheese if you want more heat.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used.
Leave a Reply