These Shredded Chicken Tacos are everything you want in a taco—juicy, flavorful, and easy to throw together. Tender chicken is seasoned just right and paired with quick-pickled onions, crunchy red cabbage, and a creamy lime jalapeño cilantro sauce. Tuck it all into warm, toasty tortillas, and you’ve got a meal that’s fresh, bold, and totally satisfying. Whether it’s taco night or a quick weeknight dinner, these tacos come together fast and taste like they just came off a food truck!
The chicken is pan-fried, shredded, and full of flavor all the way through, thanks to a simple blend of chili powder, cumin, and garlic powder—just enough to give it a warm, tasty kick without going overboard. And the creamy sauce? That’s the magic that ties it all together. It’s smooth, zesty, and just a little smoky, made with sour cream, mayo, lime juice, jalapeños, garlic, and a hint of smoked paprika. It might sound like a lot, but once you get going, you’ll see how easily it all comes together!
These tacos get a fresh, tasty crunch from quick-pickled onions and slaw. Every bite is full of bold flavor and texture! You can switch things up with any kind of cabbage or slaw you like—try Red Cabbage Coleslaw or keep it simple with an Easy Coleslaw.
These delicious shredded chicken tacos are a go-to for taco night, easy to make and packed with flavor. The chicken filling is super versatile too—load it into taco salads, burrito bowls, or save the leftovers for the next day.
If you’re a fan of chicken tacos, you’ve got to try this version with creamy lime jalapeño cilantro sauce. It’s always a hit at our house, and I think you’ll love it too!
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SHREDDED CHICKEN TACOS INGREDIENTS
It’s the little extras that turn a simple taco into something special! I’m talking crunchy slaw, zippy pickled onions, and a creamy sauce that ties it all together. Here’s what you’ll need to make these shredded chicken tacos:
FOR FRIED CHICKEN
- Chicken breast -While the recipe calls for chicken breasts, you can use chicken thighs if you prefer.
- Spices to season the chicken – Garlic powder, ground cumin, chili powder, salt and pepper.
LIME JALAPENO CILANTRO SAUCE
- Sour cream and mayonnaise – The cool creamy base.
- Veggies – This recipe uses jalapeño pepper for a bit of heat and flavor, along with fresh lime juice, and fresh cilantro for the sauce.
- Seasonings – Smoked paprika, garlic, and salt add smoky warmth and depth of flavor to the tacos.
FOR SERVING
- Flour Tortillas – If flour tortillas aren’t your thing, feel free to swap them out for corn tortillas, crispy taco shells, or even lettuce wraps for a lighter option. Stick with small tortillas for the best taco experience—they’re easier to hold and perfect for layering toppings.
- Red Onion – Red onions tend to be milder than white onions. In this recipe, they’re quick-pickled in lime juice and honey. The acidity helps tone down their sharpness and makes them even crisper, while the honey adds a touch of sweetness to balance the tang.
- Red Cabbage – Look for the smallest head you can find in the produce section—even a tiny one will yield a mountain of slaw once shredded. If you end up with extra, use it to make a quick batch of red cabbage salad with apple orange and peanuts or toss it into green salads for a crunchy, colorful boost. Red cabbage adds a lovely pop of color and a slightly peppery flavor that brightens this dish. You can also use green cabbage as a substitute if you prefer a milder taste.
- Toppings – Fresh chopped cilantro and jalapeño slices bring a burst of flavor. The cilantro adds a citrusy pop, while the jalapeños offer a touch of spice. Feel free to adjust both to your taste—or skip the cilantro if it’s not your thing!
HOW TO MAKE THE BEST SHREDDED CHICKEN TACOS:
This Shredded Chicken Taco recipe has a few components, but each one is quick and easy to prepare! Here’s a quick overview of how to make them. Please scroll down for the printable recipe card, which contains detailed instructions and measurements.
PREP THE PICKLED ONIONS. In a medium bowl, combine the thinly sliced red onion, lime juice and honey. Toss to coat. Leave at room temperature and toss few times while preparing the rest of the meal.
MAKE THE LIME JALAPENO CILANTRO SAUCE. In a medium bowl, mix the mayo, sour cream, lime juice, chopped jalapeños, cilantro, garlic, smoked paprika, and salt. Whisk everything together to combine, add more seasoning if needed. Cover and pop the sauce in the fridge while you get the chicken ready.
COOK THE CHICKEN. Clean the chicken breasts if needed and place them on a plater or dish. Mix chili powder, garlic powder, cumin, and salt in a small bowl, then sprinkle and coat the chicken evenly. Heat the olive oil and butter in a large non-stick skillet over medium-high heat. Once the skillet is hot, add the the chicken and cook, for about 10 minute, or until deeply golden on one side. Do not move it once it is in the pan! Flip the chicken over, cover the pan, and reduce the heat to medium. Cook for approximately 5 to 6 more minutes (depending of the thickness of the chicken) and a meat thermometer reads 165°F. Let it rest for a few minutes.
Remove the chicken from the pan and transfer it to a large cutting board. Slice the chicken against the grain, then use two forks to roughly shred it into smaller pieces. Return the shredded chicken to the skillet, toss it with any accumulated juices, and serve immediately.
HOW TO ASSEMBLE THE SHREDDED CHICKEN TACOS
Once your meat is ready to go, it’s time to put the tacos together. Warm the corn tortillas in a dry cast-iron skillet (no oil) over medium heat. This only takes a short time, so watch closely to avoid burning. Once warmed, stack the tortillas on a plate and cover them with a clean kitchen towel to keep them soft and warm while you assemble your tacos.
Assemble the tacos by spread a thin layer of sauce on the warm tortilla, then add shredded chicken, cabbage slaw, pickled onions, drizzle of lime jalapeño sauce, cilantro, and jalapeño slices. Serve tacos with lime wedges alongside.
LOOKING FOR MORE TACO TOPPING INSPIRATION?
- Cheese makes a great taco topping! It adds a creamy, melty touch that goes perfectly with the chicken and other flavors. Try shredded mild cheddar, Monterey Jack, or a Mexican blend—just sprinkle it on top and enjoy.
- Other tasty topping ideas: refried beans, shredded lettuce, sliced radishes, avocado slices, or chopped tomatoes.
A taco spread is a fun and easy way to go if you’re serving a crowd. Just place the various topping options in separate dishes and let everyone build their own tacos. It keeps things simple, makes serving a breeze, and lets everyone enjoy their tacos just the way they like them. It’s always a hit!
HOW TO STORE LEFTOVERS
Store leftover tortillas, toppings, and cooked chicken in separate containers so everything stays fresh. The chicken will last in the fridge for up to 3 days. To reheat, warm it on the stove or in the microwave—add a splash of broth if it seems dry. Slaw and pickled onions and lime jalapeño sauce can be stored in a covered container in the fridge for up to 3 days. Keep the tortillas in an airtight container at room temperature.
CAN YOU FREEZE LEFTOVER CHICKEN TACOS?
You can freeze the cooked fried chicken breast, but it’s best to skip freezing the toppings. Slaw, pickled onions, and creamy sauces like the lime jalapeño cilantro sauce don’t hold up well in the freezer—they’ll lose their texture and flavor. To freeze the cooked chicken, let it cool completely, then store it in an airtight container or freezer bag for up to 2 months. When you’re ready to enjoy, let it defrost it in the refrigerator overnight before reheating.
TIPS FOR MAKING CHICKEN TACOS
- Bring chicken to room temperature before cooking. Remove the chicken breasts from the refrigerator and let them sit at room temperature for about 20 minutes before cooking. Letting the chicken rest at room temperature helps it cook more evenly. If you place cold chicken directly into a hot pan, the outside can overcook before the inside reaches a safe temperature. Letting it warm up slightly ensures juicier, more evenly cooked chicken.
- Simple Chicken Prep Option. If you don’t want to shred the chicken, you can also use a sharp chef’s knife to slice or dice the chicken.
- Make the Sauce in Advance. You can make the sauce a day ahead. The flavors get better as it sits, and it will keep in the fridge for up to 2 days.
- Use quality tortillas. You can really taste the difference. Always warm them in a skillet first so they get a little toasty before you stuff them.
OTHER DELICIOUS DINNER RECIPES:
- Coconut Chicken
- Lazy Polish Pierogi
- Baked Asparagus with Cheese and Cherry Tomatoes
- Polish Cabbage Rolls
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*Nutritional information is automatically calculated, so should only be considered as an estimate.
SHREDDED CHICKEN TACOS
Equipment
- skillet to cook the chicken
- cast iron skillet for heating the tortillas
- Mixing Bowl Set
- Kitchen tongs (are very handy fro flipping the tortillas)
Ingredients
- 4 chicken breast, boneless & skinless (about 2-3 lbs)
- 2 tablespoons Extra Virgin olive oil for the pan
- 2 tablespoon unsalted butter for the pan
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 teaspoon Kosher Salt
- 1/4 teaspoon ground pepper
For the Lime Jalapeno Cilantro Sauce:
- 1/3 cup mayonnaise full-fat
- 1/3 cup sour cream full-fat
- 1 teaspoon smoked paprika
- 1 garlic clove pressed or grated
- 2 tablespoon lime juice
- 1 jalapeño, finely chopped leave out the seeds
- 1/3 cup cilantro, chopped (leaves & stems are ok)
- 1/2 teaspoon Kosher salt to taste
Quick "Pickled" Red Onion:
- 1 small red onion peeled and thinly sliced
- 1 tablespoon lime juice
- 1 teaspoon honey (liquid)
For the Tacos / Toppings:
- 8 flour tortillas or corn tortillas about 5" in diameter, plus more
- 1 1/2 cup red cabbage finely shredded
- 1 small jalapeño thinly sliced
- cilantro
Instructions
To make the quick "pickled" onion:
- In a medium bowl, combine the thinly sliced red onion, lime juice and honey. Toss to coat. Leave at room temperature and toss few times while preparing the rest of the meal.
To make the lime jalapeño cilantro sauce:
- Add the lime jalapeño cilantro sauce ingredients (mayo, sour cream, lime juice, chopped jalapeños, cilantro, garlic, smoked paprika, and salt) to a medium prep bowl. Whisk thoroughly to combine, then taste and add more seasoning if needed. Cover and store the sauce in the fridge while you prepare the chicken.
Pan-fried chicken breast:
- Clean the chicken breasts (if needed) and place them in a large Tupperware container or Ziplock bag. In a small bowl, mix together the chili powder, garlic powder, cumin, and salt. Sprinkle the seasoning over the chicken, then use tongs or clean hands to turn and coat the chicken evenly.Heat the olive oil and butter in a large skillet over medium-high heat. Once the skillet is hot, add the chicken and cook, undisturbed, for 10 minutes, or until deeply golden on one side. Flip the chicken, cover the pan, and reduce the heat to medium. Cook for another 5 to 6 minutes, depending on the thickness of the chicken. The internal temperature of the chicken should reach 165°F.Remove the chicken from the pan and transfer to a plate and cover with foil. Allow the chicken to rest for a few minutes. Then, slice the chicken against the grain, then use two forks to roughly shred it into smaller pieces.Return the shredded chicken to the skillet, toss it with any accumulated juices, and serve immediately.
To warm Tortillas:
- When you're ready to assemble your tacos, heat a cast iron to medium high heat (do not grease). Working with one tortilla at a time, heat one side of tortilla until warm and soft, then flip with metal tongs to heat the other side. This only takes a short time, so watch closely to avoid burning.Once warmed, stack the tortillas on a plate and cover them with a clean kitchen towel to keep them soft and warm.
Assemble your tacos:
- Layer 1 or 2 tortillas. Spread a thin layer of sauce on the warm tortilla, then top with a scoop of the shredded chicken and some pickled red onion. Top with slaw, then finish with a drizzle of sauce, some fresh cilantro and jalapeño slices.
Notes
- Tacos: This recipe makes about 8 tacos using mini “street-size” tortillas, but it depends on how much filling you use—you might be able to make more.
- Lime jalapeño sauce: Make sure to taste and adjust the lime jalapeño cilantro sauce for seasoning with salt and pepper. If you like your sauce more spicy, add more jalapeño.
- Toppings: It’s totally fine to eyeball the toppings! I put quantities as a guideline if needed.
- Storage: The shredded chicken will keep in an airtight container in the refrigerator for up to 3 days.