5-Ingredient Shredded Chicken Tacos

5-Ingredient Shredded Chicken Tacos are a preferred weeknight meal. They’re quick and simple to prepare, and this recipe is suitably portioned to accommodate 2 individuals (and can easily be doubled or tripled if you aim to serve the entire family).

Corn tortillas are packed with tender shredded chicken simmered with salsa and corn. Garnish the tacos with grated cheese and include any additional toppings you prefer—sour cream, guacamole, beans, shredded lettuce or cabbage, chopped red onions, sliced jalapenos, or a squeeze of lime juice.

This recipe originates from my book 5-Ingredient Cooking for Two: Purchase 5-Ingredient Cooking for Two now!

What ingredients do you require for these chicken tacos?

This is a 5-ingredient recipe, ensuring the ingredient list is concise. Here’s everything you’ll require:

• Shredded, cooked chicken—you can opt for rotisserie chicken or any leftover grilled or cooked chicken.
• Salsa
• Corn kernels (fresh or frozen)
• Corn tortillas
• Shredded cheese

What type of chicken should you use?

You may use any cooked chicken you possess—whether it’s a grocery store rotisserie chicken, leftover roasted or baked chicken, or chicken you’ve poached or roasted specifically for this dish.

If I lack leftover cooked chicken, I will place a couple of chicken breasts in my Instant Pot with a cup of chicken broth and some spices (salt, chili powder, garlic, etc.) and pressure cook for about 10 minutes. Allow the pressure to release naturally, then retrieve the chicken from the pot and allow it to cool.

Shred the meat using two forks, or utilize a hand-held or stand mixer for the task.

How to prepare these shredded chicken tacos

This recipe is sourced from my book 5-Ingredient Cooking for Two, so you can be sure it’s straightforward. Here’s how to execute it:

1. In a saucepan or skillet, mix the shredded chicken, corn, and salsa and warm over medium-high heat, stirring occasionally, until the mixture is thoroughly heated.
2. Season with salt and pepper as necessary.
3. Warm the tortillas. I prefer to do this directly on the flame of my gas stovetop. If you lack a gas stove, you can heat the tortillas in a skillet, on a grill, or by wrapping them in a stack with a damp towel and reheating in the microwave for about 1 minute.
4. Stuff the tortillas with the shredded chicken mixture, sprinkle with cheese, and serve promptly with any additional toppings you wish to add.

Preferred toppings

Feel free to get inventive with the toppings for your shredded chicken tacos. Since each member of my family has unique preferences, I like to set out an array of toppings and arrange a DIY taco bar. Here are a selection of our preferred toppings:

• Sour cream
• Guacamole
• Chopped avocado
• Salsa or hot sauce (my son and I always have to add Tapatio to our tacos, regardless of any other sauces or salsas available)
• Pico de gallo
• Chopped red onion
• Cilantro
• Lime juice
• Sliced green onions
• Black beans or pinto beans
• Shredded romaine lettuce or cabbage
• Chopped tomatoes
• Pickled red onions

What to accompany chicken tacos to complete the meal?

We frequently serve refried beans or seasoned pinto or black beans along with a simple salad of lettuce and tomatoes dressed in vinaigrette.

Mexican rice and cilantro lime rice also make excellent sides.

However, the reality is that with a variety of vegetable toppings, these tacos truly make for a well-rounded meal.

Is it possible to prepare this dish in advance and freeze it?

You can prepare the chicken in advance and freeze it. Simply make the chicken through the step of combining it with the salsa and corn. Transfer the mixture to a freezer-safe resealable plastic bag and freeze it for up to 3 months.

To utilize the chicken, defrost it in the refrigerator overnight and then reheat it in either a saucepan or skillet or in the microwave.