Best Cinco de Mayo Recipes: Shredded Chicken Tacos (+More Great Ideas!)

🧂 Ingredients

• 3 large chicken breasts

  (boneless, skinless - approximately 1 ½ pounds)
• ½ tablespoon olive oil
• ½ cup yellow onion

  (or white onion, minced)
• 1 teaspoon garlic

  (minced)
• 1 tablespoon chicken taco seasoning
• ½ cup salsa roja

  (see recipe, or your favorite brand)

Instructions

• 1 Place the chicken in a large pot (cut big pieces into manageable sizes that will
  cook quickly) and add enough water to fully cover it. Bring to a boil, then
  reduce the heat and let it simmer until the chicken is fall-apart tender, about
  10-15 minutes. Chicken should be 165°F (74°C) before shredding. 
• 2 Remove the chicken using a slotted spoon and allow it to cool, then use two
  forks and pull the chicken meat into shreds.
• 3 In a large skillet, heat the olive oil over medium heat and saute the yellow
  onion until tender, fragrant, and translucent, or about 4-5 minutes. Add the
  garlic and chicken taco seasoning, mix, and saute for an additional 30 seconds.
• 4 Mix in the ½ cup salsa roja (or your favorite brand of salsa) until warmed
  through. Stir in the shredded chicken until evenly coated, then cook on low for
  2-3 more minutes.
• 5 Serve immediately with warmed tortillas or taco shells and your favorite
  toppings.

Nutrition Info