Shredded Chicken Tacos

Prep Time: 90 min Cook Time: 15 min
Servings: 12 Skill Level: easy

Super easy chicken tacos will become a regular dish in your rotation. You’ll love all of the flavor and none of the stress.


For the Chicken:

  • ¾ cup fresh tomato salsa
  • ½ large yellow onion, chopped
  • 2 large cloves garlic, chopped
  • ½ jalapeno, minced
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1½ pounds boneless chicken breasts and thighs
  • ½ cup water

For the Tacos:

  • 1 small head purple cabbage, shredded or thinly sliced
  • 3 tablespoons rice vinegar
  • 1 tablespoon maple syrup
  • 12 (6-inch) corn tortillas
  • 2 large avocados, sliced
  • ¼ cup French feta, crumbled
  • ¼ cup sour cream
  • Juice of 1 lime
  • 1 cup Pearls or Early California Sliced Black Ripe Olives
  • ¼ cup cilantro leaves
  • Salt and pepper

Cooking Instructions

  1. Add the salsa, onion, garlic, jalapeno, cumin, salt, and pepper to a large heavy-bottomed pot, like a dutch oven. Nestle in the chicken and pour water over the top. Bring to a simmer over low heat and cook, covered for 1½-2 hours until the chicken falls apart when poked with a wooden spoon. Use a wooden spoon to shred the chicken.
  2. In a medium mixing bowl, toss the cabbage with rice vinegar, maple syrup, and a pinch of salt and pepper until well combined.
  3. In a small bowl, combine the sour cream with the lime juice and season with salt, to taste.
  4. Lightly char the tortillas directly over a medium-low flame, flipping once or warm each tortilla in a dry pan until just pliable, about one minute on each side.
  5. Build the tacos by layering each tortilla with chicken, pickled cabbage, avocado, feta, sour cream, olives, and cilantro.

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