Shredded Chicken Tacos

Shredded Chicken Tacos

Goya 0

"Bone and skin are left on the chicken breasts so they're extra flavorful as they simmer in tomato sauce and a blend of savory seasonings."

Ingredients 50 m {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings


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  1. In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
  2. Heat oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes.
  3. Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more.
  4. Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.
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Reviews 149

  1. 216 Ratings


These had to be the BEST chicken tacos I've ever had. The only thing I did different was to use boneless breasts, because it's what I had on hand. The flavor blend in these were spot on, with just the perfect little kick. My family absolutely loved them. I will never make another chicken taco recipe again!


OH SO GOOD!!! I made these just as written, except I didn't have ancho chili powder. I used regular chili powder instead. I also went a easy on the cumin. I put in about 1/2 - 3/4tsp. AND, you really don't need to use goya brand products... I used mostly store brand. Came out great!


This was absolutely outstanding! Moist, flavorful delicious shredded chicken for soft tacos. I adapted this recipe for the slow cooker by placing 1 1/2 lb boneless frozen breasts in the slow cooker with cumin, adobo, taco seasing and a cup of Goya tomato/chicken boullion, cooked seven hours, removed the chicken and drained the juices through a seive, then added the shredded chicken, recipe ingredients, and some strained broth back in the slow cooker. I added a can of chopped green chilis too. A definite do-over! Thanks, Goya.