Shredded Chicken Tacos (Tacos de Pollo a la Mexicana)

These easy-to-make, gluten-free Shredded Chicken Tacos made from poached chicken breast are the perfect party food and a great introduction to Mexican cuisine! Serve them with fresh cilantro and a squeeze of lime juice! overhead shot of gluten-free Shredded Chicken Tacos lined up on a wooden board with some lime wedges on the side

This Shredded Chicken Tacos recipe comes to you as part of this month’s Secret Recipe Club‘s reveal day – woohoo! I skipped June because it was just before my wedding but I’m happy to start again this month.

What’s the Secret Recipe Club you ask? It’s a fun blogger club! Each month, a blogger is secretly assigned another blogger and chooses a recipe to make.

On reveal day (today for my group!), all our posts go up at the same time and we discover who was assigned our blog and which recipe she/he decided to try.

overhead shot of Healthy Shredded Chicken Tacos on a wooden board topped with avocado, sliced red chilies and fresh cilantro

Mexican food lovers, this gluten-free recipe for Shredded Chicken Tacos is for you! This month, I was assigned La Cocina de Leslie, a food blog all about Mexican recipes.

Leslie, the foodie behind the blog, was born and raised in Southern California and thirteen years ago moved to her husband’s small town in Mexico.

While I really enjoy Mexican food, I don’t know much about it so I loved browsing Leslie’s blog.

There is so much variety! She has hundreds of recipes for tacos, tamales, tostadas, agua frescas, huevos and so much more. Have a look at her recipe index here, you’ll be impressed!

I still had some corn tortillas from a previous recipe so I decided to go for tacos and I really liked the sound of these ones. This recipe for Shredded Chicken Tacos is made of simple ingredients yet super tasty, I loved it.

Thanks for those awesome Tacos de Pollo Leslie!

close-up of healthy gluten-free shredded chicken tacos with avocado cubes, red chili slices and fresh cilantro

If you tried these Shredded Chicken Tacos, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

Looking for a delicious Mexican dinner idea? Try these Shredded Chicken Tacos (Tacos de Pollo a la Mexicana) #recipe #glutenfree
5 from 1 vote

Shredded Chicken Tacos (Tacos de Pollo a la Mexicana)

These easy-to-make gluten-free Shredded Chicken Tacos made from healthy, poached chicken breast are the perfect party food and a great introduction to Mexican cuisine! Serve them with fresh cilantro and a squeeze of lime juice! 

Course Main Course
Cuisine Mexican
Keyword chicken tacos, easy tacos recipes, gluten-free Mexican recipes, Mexican recipes, party food, shredded chicken
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 people (up to 8)
Calories 320 kcal


  • 2 lbs chicken breasts 900 g
  • 1/2 medium onion
  • 1 sprig cilantro
  • 1 clove garlic
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 green bell pepper chopped
  • 1/2 medium onion chopped
  • 3 Roma tomatoes chopped
  • 1-2 serrano chilies finely chopped (I only used half of one!)
  • 1/2 teaspoon ground cumin
  • 1 cup chicken broth I used the broth the chicken was cooked in
  • 1/4 cup chopped cilantro divided
  • 2 avocados chopped
  • Lime wedges
  • small corn tortillas


  1. Cook the chicken breasts in 6 cups of water with the onion, a sprig of cilantro, the garlic, and salt over medium-high heat for about 45 minutes or until fully cooked. Let cool slightly.

  2. Shred the chicken.
  3. Heat 1 tablespoon of olive oil in a large skillet over high heat. Saute the onion and bell pepper for about 2 minutes, stirring constantly.
  4. Add shredded chicken, tomatoes, serrano chile, cumin, chicken broth, and 3 tablespoons of the chopped cilantro. (Note: For the chicken broth, I use the broth the chicken was cooked in.) Stir to combine; season with salt, if necessary.
  5. Reduce heat to medium-low. Cover and let simmer for about 10 to 15 minutes. Drain remaining liquid.
  6. To serve, spoon a couple of tablespoons of filling into the center of warm corn tortillas. Top with a squeeze of lime juice, chopped avocado, the reserved cilantro and your favorite salsa. Enjoy!!!

Recipe Notes

Recipe from La Cocina de Leslie

Nutrition Facts
Shredded Chicken Tacos (Tacos de Pollo a la Mexicana)
Amount Per Serving (2 tacos (1/6th))
Calories 320 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Cholesterol 96mg32%
Sodium 714mg31%
Potassium 1050mg30%
Carbohydrates 10g3%
Fiber 5g21%
Sugar 2g2%
Protein 34g68%
Vitamin A 550IU11%
Vitamin C 33.6mg41%
Calcium 27mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Chicken Clean Eating Dairy Free Gluten free Main Dishes Meat Recipes Sandwiches / Wraps Under 300 cal
    1. Aw thanks Leslie! Yes I loved them!! I still going through the chicken stuffing and it makes perfect leftovers 🙂

  1. I usually make tacos de pollo whenever we have some rotisserie chicken leftover but I would actually really like to try this version with poached chicken breast as I love the idea of cooking it in its own broth! The tacos are presented so beautifully – I want to bite right into them!

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