Go Back
- 2 large chicken breasts - 1 tablespoon olive oil - 1 onion, thinly sliced The base of this dish is simple yet flavorful. You will need two large chicken breasts. They provide the perfect meat for pulling. The olive oil helps to sauté the onion, adding great flavor. Slice one onion thinly. This will cook down nicely, adding sweetness to the dish. - 2 tablespoons chili powder - 1 tablespoon smoked paprika - 1 teaspoon ground cumin - 1 teaspoon cayenne pepper Spices transform plain chicken into something special. Use two tablespoons of chili powder for heat. Add one tablespoon of smoked paprika for a rich flavor. Ground cumin brings depth, so use one teaspoon. If you like it spicy, add one teaspoon of cayenne pepper. Adjust this to fit your taste. - 1 cup shredded lettuce - 1 avocado, sliced - ½ cup fresh cilantro, chopped - Lime wedges for serving Toppings make your tacos fresh and bright. Shred one cup of lettuce for crunch. Slice one avocado for creaminess. Chop half a cup of fresh cilantro for a burst of flavor. Don't forget lime wedges! They add a zesty finish to each bite. Enjoy these tacos with a mix of textures and flavors. 1. Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. 2. Add 1 thinly sliced onion. Sauté it for about 5 minutes. The onion should turn soft and clear. 3. Next, stir in 4 minced garlic cloves. Cook for another 30 seconds until you smell the garlic. 4. In a small bowl, mix together the spices. Combine 2 tablespoons of chili powder, 1 tablespoon of smoked paprika, 1 teaspoon of ground cumin, and 1 teaspoon of cayenne pepper. Add salt and pepper to taste. 1. Place 2 large chicken breasts into the skillet with the onions and garlic. 2. Sprinkle the mixed spices evenly over the chicken. 3. Pour in a 14 oz can of diced tomatoes with green chilies and 1 cup of chicken broth. Stir it all together. 4. Bring the mixture to a simmer. Cover the skillet and let it cook for 25 to 30 minutes. The chicken should be fully cooked. It should shred easily with a fork. 1. Once the chicken is cooked, remove it from the skillet. Use two forks to shred it well. 2. Return the shredded chicken to the skillet. Mix it with the tomato sauce. 3. Warm 8 small corn tortillas in a separate pan or microwave until soft. 4. To build each taco, place a generous amount of the pulled chicken mix on a tortilla. 5. Top the chicken with 1 cup of shredded lettuce, slices of 1 avocado, and ½ cup of fresh cilantro. 6. Serve your tacos with lime wedges on the side. Enjoy the burst of flavor! - Best practices for shredding chicken: After cooking, let the chicken cool for a few minutes. Use two forks to pull the chicken apart. Shred it into bite-sized pieces for easy filling in your tacos. This method makes shredding quick and simple. - Adjusting spice levels for heat preference: If you like spicy food, add more cayenne pepper. For milder tacos, cut back on the cayenne or skip it altogether. Taste the chicken mixture before serving so you can adjust the heat to your liking. - Pairing with sides or beverages: These spicy tacos pair well with rice or beans. You can also serve them with a side of salsa and tortilla chips. For drinks, try a light beer or a refreshing limeade to cool off the heat. - Garnishing options for presentation: Make your tacos pop with color by adding toppings. Fresh cilantro, avocado slices, and lime wedges make great garnishes. They not only add flavor but also look nice on the plate. - Recommended skillets and tools: Use a large skillet for cooking the chicken. A non-stick pan helps prevent sticking and makes cleanup easier. A set of good forks is also handy for shredding the chicken. - Essential kitchen gadgets for ease: A sharp knife is key for slicing onions and avocados. A measuring spoon set helps you get the spice amounts just right. If you have a slow cooker, it’s great for making pulled chicken with little effort. {{image_2}} You can easily change the recipe to fit your needs. If you want gluten-free options, use corn tortillas. They are tasty and safe for those with gluten issues. You can also go vegetarian! Use jackfruit or mushrooms instead of chicken. Both options absorb flavors well and give a great texture. Want to kick up the flavor? Try adding different cheeses like cheddar or queso fresco. These cheeses melt well and add creaminess. You can also add fruits like pineapple or mango. Their sweetness balances the spice and adds a fresh touch. Taco style can change your meal. Choose between soft shell or hard shell tacos. Soft shells are pliable, while hard shells are crunchy. Both have their charm! If you want something bigger, go for a burrito-style taco. Just wrap everything up in a large tortilla for a hearty meal. Store your leftover pulled chicken in an airtight container. It keeps well in the fridge for up to four days. Make sure it cools down before sealing. You can freeze the pulled chicken for later meals. Place it in a freezer-safe bag or container. It stays good for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat it in a skillet over low heat. Stir in a splash of broth to keep it moist. Leftover chicken can make great meals. Toss it in a salad or use it in a wrap. You can also add it to soups for extra flavor. For toppings, keep your lettuce and avocado stored separately. This keeps them fresh and crunchy when you reuse them. You can swap chicken for many other proteins. Here are some options: - Turkey breast: A lean choice with similar texture. - Pulled pork: Adds a rich flavor with a smoky taste. - Jackfruit: Great for a vegan option; it shreds like meat. - Tofu: Firm tofu can be marinated and shredded for a plant-based taco. - Tempeh: Offers a nutty flavor and a good protein source. Each of these options brings its own unique taste. Feel free to use what you like best! The spice level can be adjusted easily. The recipe includes cayenne pepper, which adds heat. Here are some tips to control the spice: - Reduce cayenne: Start with less and taste as you cook. - Add dairy: Toppings like sour cream or yogurt can cool the heat. - Use mild spices: Substitute with smoked paprika or mild chili powder. - Fresh toppings: Lettuce and avocado help balance spiciness. You can make these tacos as mild or as hot as you want! Yes, you can prepare the chicken ahead of time. Here’s how to do it: - Cook the chicken: Follow the recipe and let it cool. - Store it: Keep it in an airtight container in the fridge for up to 3 days. - Freeze for later: Place it in a freezer bag for up to 3 months. - Reheat: When ready to serve, just warm it up in a pan or microwave. Doing this saves time on busy weeknights, making meal prep a breeze! Spicy pulled chicken tacos combine simple ingredients with bold flavors. Start with chicken and spices, sauté onions, and simmer everything together. You can customize with toppings and adjust heat to taste. These tacos are not only tasty but also versatile. Store leftovers well and enjoy them in different meals. Embrace creativity by trying new ingredients and styles. Enjoy making your next taco night a hit!

Spicy Pulled Chicken Tacos

Savor the flavors of Spicy Pulled Chicken Tacos that are sure to tickle your taste buds! This easy recipe combines tender, shredded chicken simmered with zesty spices and fresh ingredients, all served in warm corn tortillas. Perfect for a quick weeknight dinner or a fun gathering! Click through for the full recipe and discover how to whip up these delicious tacos that everyone will love. Don't miss out on this tasty treat!
Print Recipe Save Recipe

Ingredients
  

2 large chicken breasts

1 tablespoon olive oil

1 onion, thinly sliced

4 cloves garlic, minced

2 tablespoons chili powder

1 tablespoon smoked paprika

1 teaspoon ground cumin

1 teaspoon cayenne pepper (adjust to taste)

1 can (14 oz) diced tomatoes with green chilies

1 cup chicken broth

Salt and pepper to taste

8 small corn tortillas

1 cup shredded lettuce

1 avocado, sliced

½ cup fresh cilantro, chopped

Lime wedges for serving

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic and cook for another 30 seconds until fragrant.

      In a small bowl, combine the chili powder, smoked paprika, ground cumin, cayenne pepper, salt, and pepper. Mix well.

        Add the chicken breasts to the skillet, then sprinkle the spice mixture evenly over the chicken.

          Pour the can of diced tomatoes (with the juices) and the chicken broth into the skillet. Bring to a simmer.

            Cover the skillet and let the chicken cook for about 25-30 minutes, or until the chicken is fully cooked and easily shreds with a fork.

              Once cooked, remove the chicken from the skillet and shred it using two forks. Return it to the skillet and mix it with the tomato mixture.

                Warm the corn tortillas in a separate pan or microwave until soft and pliable.

                  To assemble the tacos, place a generous amount of the pulled chicken mix on each tortilla. Top with shredded lettuce, avocado slices, and fresh cilantro.

                    Serve with lime wedges on the side for an extra burst of flavor.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4