Pulled Chicken Tacos
Are you ready to dive into a fiesta of flavors with these delightful Pulled Chicken Tacos? Perfect for a quick weeknight dinner or a weekend gathering with friends, this recipe is packed with savory spices and the mouthwatering goodness of tender shredded chicken. Using the convenience of rotisserie chicken, this dish comes together in no time, making it a go-to favorite for busy families and taco lovers alike. Let’s get cooking!
What Makes This Recipe Special
This Pulled Chicken Taco recipe stands out for its incredible flavor profile and ease of preparation. By utilizing rotisserie chicken, you save time without sacrificing taste. The combination of spices, fire-roasted tomatoes, and a hint of green chiles creates a rich and zesty filling that elevates the humble taco to new heights. Plus, the toppings are endlessly customizable, allowing everyone to create their own perfect taco masterpiece!
Ingredient List
- 3 cups shredded rotisserie chicken
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper (or more to taste)
- 1 (14.5 oz) can fire-roasted diced tomatoes (or regular diced tomatoes)
- ¼ cup water or low sodium chicken broth
- 2 tablespoons mild chopped green chiles (from a 4 oz can)
- 2 tablespoons tomato paste
- Corn or flour tortillas
- Cheese (cheddar or Mexican blend)
- Black beans or refried beans
- Sour cream
- Pico de gallo
- Avocado Cream (a must-try!)
- Homemade salsa or store-bought
- Corn salsa
- Guacamole
- Jalapeños
- Chopped tomatoes
- Chopped avocados
- Hot sauce
Gear Up: What to Grab
- Large skillet – for sautéing the chicken mixture.
- Spatula – for stirring and mixing ingredients.
- Measuring spoons – to ensure the right spice measurements.
- Can opener – to open those canned tomatoes and green chiles.
- Serving platter – to present your delicious tacos.
Method: Pulled Chicken Tacos
Step 1: Prepare the Chicken Filling
Start by shredding your rotisserie chicken into bite-sized pieces. This can be done easily with two forks or by hand. In a large skillet over medium heat, combine the shredded chicken with chili powder, ground cumin, garlic powder, onion powder, smoked paprika, dried oregano, salt, and cayenne pepper. Stir well to coat the chicken evenly with the spices.
Step 2: Add the Tomatoes and Liquids
Pour in the can of fire-roasted diced tomatoes (with juices) and add the ¼ cup of water or chicken broth. Mix in the chopped green chiles and tomato paste. Stir everything together until well combined.
Step 3: Simmer the Mixture
Allow the mixture to simmer for about 10 minutes, stirring occasionally. This step is crucial as it lets the flavors meld beautifully, creating a savory filling for your tacos. If the mixture seems too dry, feel free to add a splash more of water or broth.
Step 4: Warm the Tortillas
While the chicken mixture simmers, warm your tortillas. You can do this by placing them in a dry skillet over medium heat for about 30 seconds on each side, or you can wrap them in foil and place them in a warm oven. Warming the tortillas makes them more pliable and enhances their flavor.
Step 5: Assemble Your Tacos
Once the chicken filling is ready and tortillas are warmed, it’s time to assemble! Take a tortilla and spoon a generous amount of the pulled chicken mixture onto the center. Top with your favorite toppings like cheese, black or refried beans, pico de gallo, avocado cream, and any other toppings you desire.
Step 6: Serve and Enjoy!
Serve the tacos with a side of salsa, guacamole, and extra hot sauce for those who like a bit more heat. Gather your friends and family around the table, and let everyone build their own tacos just the way they like them!
Allergy-Friendly Swaps
- For gluten-free: Use corn tortillas instead of flour tortillas.
- For dairy-free: Omit cheese and sour cream, or use plant-based alternatives.
- For vegetarian: Replace shredded chicken with black beans or lentils for a hearty filling.
- For low-sodium: Use low-sodium canned tomatoes and homemade broth.
Cook’s Commentary
This recipe is incredibly versatile. You can adjust the spice levels by adding more or less cayenne pepper, or even incorporating fresh jalapeños for an extra kick. The pulled chicken is also fantastic for meal prep; make a larger batch and use it throughout the week for tacos, salads, or wraps. Additionally, feel free to experiment with different toppings based on what you have on hand or your personal preferences. The key is to make it your own!
Best Ways to Store
If you have leftovers, store the pulled chicken filling in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat until heated through. You can also freeze the chicken mixture for up to 3 months—just thaw it in the fridge overnight before reheating. Keep the tortillas and toppings separate for the best freshness.
Pulled Chicken Tacos Q&A
Can I use fresh chicken instead of rotisserie chicken?
Absolutely! You can cook fresh chicken breasts or thighs in a slow cooker or Instant Pot with the same spices and tomatoes to create a flavorful pulled chicken. Just be sure to shred it once cooked!
What if I don’t have fire-roasted tomatoes?
No worries! Regular diced tomatoes will work just fine. If you want to replicate the smoky flavor, consider adding a dash of smoked paprika to the mixture.
Can I make these tacos ahead of time?
Yes! You can prepare the pulled chicken mixture ahead of time and store it in the fridge or freezer. Just warm it up before serving and enjoy fresh tortillas and toppings!
What are some good toppings for these tacos?
The possibilities are endless! Try shredded lettuce, sliced jalapeños, corn salsa, or even a drizzle of ranch dressing for a twist. Get creative with your favorite toppings!
That’s a Wrap
These Pulled Chicken Tacos are not just a meal; they’re an experience! From the savory chicken filling to the vibrant toppings, every bite is a celebration of flavor and texture. Whether you’re hosting a taco night or enjoying a cozy dinner at home, this recipe is sure to please. So gather your ingredients, round up your loved ones, and let the taco fest begin!
Pulled Chicken Tacos
Ingredients
Equipment
Method
- Start by shredding your rotisserie chicken into bite-sized pieces. In a large skillet over medium heat, combine the shredded chicken with chili powder, ground cumin, garlic powder, onion powder, smoked paprika, dried oregano, salt, and cayenne pepper. Stir well to coat the chicken evenly with the spices.
- Pour in the can of fire-roasted diced tomatoes (with juices) and add the ¼ cup of water or chicken broth. Mix in the chopped green chiles and tomato paste. Stir everything together until well combined.
- Allow the mixture to simmer for about 10 minutes, stirring occasionally. If the mixture seems too dry, feel free to add a splash more of water or broth.
- While the chicken mixture simmers, warm your tortillas in a dry skillet over medium heat for about 30 seconds on each side, or wrap them in foil and place them in a warm oven.
- Once the chicken filling is ready and tortillas are warmed, spoon a generous amount of the pulled chicken mixture onto the center of each tortilla. Top with your favorite toppings.
- Serve the tacos with a side of salsa, guacamole, and extra hot sauce for those who like a bit more heat.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For gluten-free, use corn tortillas instead of flour tortillas.
- Feel free to experiment with different toppings based on personal preference.
