My shredded chicken tacos recipe are cheesy, spicy and honestly what dreams are made of!
Now I’m sure we’ve all seen Birria Tacos everywhere and for good reason because they’re SO good! So this recipe is a Birria Taco-esque Chicken Taco that’s just as tasty and made in more than half the time, because lets be honest the majority of us don’t have time to be slaving away in the kitchen for hours on end.
CHICKEN TACOS RECIPE TIPS:
- A super nifty trick for shredding the chicken is using a hand blender whilst the chicken is still hot, it’s far quicker than using forks.
- Chicken Thighs are FAR juicier than chicken breasts so make sure you opt for them!
- A mix of cheeses is what makes these tacos so good, I went for Mozzarella and Cheddar but I’ve made them before with Red Leicester added to the mix and I would 100% recommend.
Just look at the cheese pull…absolutely insane right! These shredded chicken tacos are sure to be a staple in your weekly dinner schedule. My Pico de Gallo goes perfectly with the spicy and cheesiness of these chicken tacos!
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Video Tutorial
Chicken Tacos
spicy and cheesy shredded chicken tacos!
Ingredients
Chicken Marinade
- 1 red pepper sliced
- 1 yellow pepper sliced
- 2 medium red onions sliced
- 4 chicken thighs skinless
- ⅓ tbsp garlic powder
- ⅓ tbsp parsley
- 1 tsp cayenne
- ⅓ tsp chilli flakes
- 2 tsp salt or to taste
- 1 tsp black pepper
- 4 tbsp rapeseed oil
Tacos
- 180 ml passata
- 4 tbsp water
- 10 tacos
- 100 g cheddar cheese grated
- 100 g mozzarella cheese grated
- 4 tomatoes chopped finely
- handful coriander chopped finely
Instructions
- In a large bowl add the chicken thighs, peppers, red onions, spices and rapeseed oil. Marinate for 30 minutes in the fridge.
- Fry the chicken thighs on a medium heat in a non-stick pan for 8 minutes on each side or until golden brown. Remove from the pan and shred the chicken using either a hand blender or two forks.
- In the same pan, add the peppers and the onions and fry on a medium heat for 5 minutes.
- Add the passata and water to the peppers and onions. Cook for 6-7 minutes on a medium low heat, stirring every so often. Add the shredded chicken into the pan and cook for a further 3 minutes.
- Dip each side of each taco shell into the shredded chicken and set aside.
Compilation of the Tacos!
- In a frying pan add the taco, layer with a generous sprinkle of mozzarella and cheddar cheese, two tablespoons of the shredded chicken taco mixture, tomatoes and coriander. Flip the taco and cook until golden brown on both sides.
