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Shredded Chicken Tacos Recipe

This shredded chicken tacos recipe turns cooked chicken into crisp, melty tacos with golden tortillas and an easy skillet method.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Main Course

Servings:

Calories: 192kcal

Author: Davinah

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

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.

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.