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!
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.
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!
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!
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!
- 2 lbs chicken breasts 900 g
- ½ medium onion
- 1 sprig cilantro
- 1 clove garlic
- 1 tsp salt
- 1 tbsp olive oil
- 1 green bell pepper chopped
- ½ medium onion chopped
- 3 Roma tomatoes chopped
- 1-2 serrano chilies finely chopped (I only used half of one!)
- ½ teaspoon ground cumin
- 1 cup chicken broth I used the broth the chicken was cooked in
- ¼ cup chopped cilantro divided
- 2 avocados chopped
- Lime wedges
- small corn tortillas
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.
Shred the chicken.
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.
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.
Reduce heat to medium-low. Cover and let simmer for about 10 to 15 minutes. Drain remaining liquid.
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 from La Cocina de Leslie
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