These shredded chicken tacos are so easy to make! Marinated chicken thighs can be cooked on the grill, on the stove, or even in the slow cooker or instant pot. Fill corn tortillas and top with chopped onions, avocado, and cilantro, or your favorite toppings.
Tacos are one of my favorite foods, and I have a sneaking suspicion that it’s the same for you. So, this shredded chicken taco recipe is for me, you, and everyone out there who loves a quick and easy (and delicious!) meal.
Street tacos are one of my go-tos Mexican restaurants and cafés, and I love that they’re simple enough to make at home. Cook the chicken as you like (on a grill, in a cast iron pan on the stove, in a slow cooker or instant pot) and serve with whatever toppings you like. The chicken turns out so moist, tender and full of flavor, and these tacos are irresistible!
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“Great recipe! I followed it exactly as is, but you can add or change it to your tastes. ⭐⭐⭐⭐⭐” — comment from Alison
“Our son got us hooked on street tacos and this marinade recipe rocks! For added kick, we add chili oil and the juice of half a lime. Love it with the fresh cilantro. Thank you! ⭐⭐⭐⭐⭐” — comment from Cindy
Ingredients you’ll need
- Boneless skinless chicken thighs
- Olive oil
- Fresh garlic
- Ground cumin, chili powder, paprika, and cayenne pepper
- Dried oregano
- Salt
- Street taco-sized corn tortillas or flour tortillas
- Toppings as desired (keep reading for suggestions!)
Why I use chicken thighs
I prefer to use chicken thighs for this recipe (and many others) instead of chicken breasts, as thighs have more fat which translates into more flavor and juiciness. This makes these shredded chicken tacos so moist, juicy, and extremely flavorful and delicious!
Cook chicken on the grill, stovetop, slow cooker, or instant pot
Once the chicken has been covered in a basic marinade of taco seasoning spices, garlic and olive oil, there are several options for cooking it:
Cook on the grill: This is my favorite way to cook the chicken, as it gives it a lot of delicious char and flavor. Preheat grill to medium high heat and grease grates if needed. Grill on each side for about 4-5 minutes until browned well, and chicken is cooked thoroughly. (An instant read thermometer should read 165°F)
Cook on the stovetop: If you want to cook the chicken over your stove, choose a heavy-bottom large skillet such as a cast iron pan. Preheat over medium high heat and add up to 1 tablespoon of oil. Cook for 4-5 minutes on each side until completely cooked through.
Cook in a slow cooker: This is a great “set it and forget it” option to prep this recipe ahead of time. Add chicken to a slow cooker and cook on high for 3-4 hours or on low for 6-7 hours until cooked through, but exact times will depend on your slow cooker.
Cook in an instant pot: Place chicken in an electric pressure cooker, secure lid and make sure valve release is sealed. Cook at high pressure for 8 minutes, then do a quick release. Open lid and make sure chicken is cooked through.
Tip: Chicken is cooked through when an instant-read thermometer reads 165°F. Once chicken is cooked, let it rest for a few minutes before shredding. Make to add an collected juices back into the shredded chicken before serving, there’s so much flavor there!
Serving suggestions
- Corn or flour tortillas
- Chopped onions
- Guacamole or sliced avocado
- Pico de gallo, salsa or hot sauce
- Cotija cheese or another shredded cheese
- Shredded lettuce or cabbage
- Sour cream or crema
- Fresh lime
- Fresh cilantro
FAQs
You can choose to use boneless skinless chicken breasts for this recipe if that is your preference, but you should consider using chicken thighs sometime if you don’t normally use them in recipes.
Yes! Store marinated chicken in the refrigerator for up to about 24 hours before cooking. Store cooked chicken in the fridge for up to about 5 days or in the freezer for up to 1 month. Keep cooked chicken warm in an slow cooker or instant pot on the “warm” setting for up to 4 hours (This is a great option for entertaining! Make the chicken and prep toppings earlier and then just serve when ready.)
Absolutely! This shredded chicken taco meat has so many uses! Serve it over a bed of lettuce and taco toppings, with rice and beans and grilled veggies, and more.
More taco recipes
Get the recipe
Shredded Chicken Street Tacos
These easy Mexican street tacos filled with spiced shredded chicken, chopped onions, avocado, and cilantro are sure to become a favorite with everyone!
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In a large bowl toss chicken thighs with olive oil, minced garlic, spices, and salt. Mix until chicken is evenly coated in spice mixture.
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To cook on the stovetop: Preheat cast iron or heavy-bottom skillet over medium high heat. Add 1 tablespoon vegetable oil and coat bottom of the pan. Cook chicken 4-5 minutes on each side until well-browned and completely cooked through.
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To cook on the grill: Preheat grill to medium high heat. Cook chicken 4-5 minutes on each side until well-browned and completely cooked through.
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To cook in a slow cooker: Add chicken to a slow cooker and cook on high for 3-4 hours or on low for 6-7 hours until cooked through, but exact times will depend on your slow cooker.
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To cook in an instant pot: Place chicken in an electric pressure cooker, secure lid and make sure valve release is sealed. Cook at high pressure for 8 minutes, then do a quick release. Open lid and make sure chicken is cooked through.
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Let cooked chicken rest for a few minutes, then shred with two forks or an electric mixer. If any juices have collected, add them back into the shredded chicken.
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If not serving immediately, keep the chicken warm in an slow cooker or instant pot on “warm” setting up to 4 hours. When ready to serve, filled warmed tortillas and add toppings as desired.
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Store leftover chicken in the fridge for up to 1 week.
Calories: 489kcal, Carbohydrates: 28g, Protein: 48g, Fat: 21g, Saturated Fat: 4g, Cholesterol: 215mg, Sodium: 623mg, Potassium: 855mg, Fiber: 6g, Sugar: 1g, Vitamin A: 552IU, Vitamin C: 5mg, Calcium: 78mg, Iron: 3mg
