Easy Shredded Chicken Tacos

Finding the perfect, juicy shredded chicken for tacos doesn't have to mean a trip to the store. The stovetop method in this Easy Shredded Chicken Tacos recipe creates the perfect base for mighty tasty tacos. Shredded chicken seasoned with taco seasoning and layered with cheese, sliced radishes, cilantro and salsa verde—all inside a crunchy shell—there’s no way your family isn’t going to give you three cheers for this miracle meal! Bonus: you can use this shredded chicken method for your other favorite recipes, too.
Prep 30 Minutes
Total Time 50 Minutes
Servings 5

Ingredient List

  • 2 teaspoons vegetable oil
  • 1 lb boneless skinless chicken breasts
  • 2/3 cup water
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 box (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count), heated as directed on package
  • 1 1/4 cups from 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend
  • 1/2 cup thinly sliced radishes
  • 1/2 cup from 1 bottle (9 oz) Old El Paso™ Creamy Salsa Verde Sauce
  • 2 tablespoons chopped fresh cilantro leaves
Recipe Continues Below


  1. In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 minutes on each side to brown.
  2. Add enough water to skillet to come two-thirds of the way up sides of chicken; cover skillet tightly. Reduce heat to low; cook 13 to 15 minutes or until chicken is cooked through, tender and easy to shred. Cool 5 minutes.
  3. Transfer chicken to cutting board; shred with two forks. Discard cooking liquid.
  4. Return shredded chicken to skillet. Stir in 2/3 cup water and the taco seasoning mix; cook over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through and sauce is thickened.
  5. Divide warmed chicken mixture among heated taco shells. Top with cheese, radishes, sauce and cilantro.

Expert Tips

  • Try topping your easy chicken tacos with chopped green onions, tomatoes and guacamole.
  • For best results, pat the chicken breasts dry before adding them to the hot skillet.
  • Be sure to use a skillet with a tight cover, which will help the meat stay moist while it’s cooking.
  • If you’re on the hunt for some added heat, swap Old El Paso™ Shredded 3 Pepper Blend Cheese for the Old El Paso™ Shredded Mexican Style 4 Cheese Blend.
  • Want to serve your Easy Shredded Chicken Tacos with a little extra pizzazz? Try topping them with chopped green onions, tomatoes and guacamole.


  • 2 Tacos Calories 430 (Calories from Fat 220);  Total Fat 24g (Saturated Fat 9g ,Trans Fat 0g);  Cholesterol 85mg;  Sodium 870mg;  Potassium 210mg;  Total Carbohydrate 25g (Dietary Fiber 3g ,Sugars 1g);  Protein 28g
  • % Daily Value: Vitamin A 0%;  Vitamin C 0%;  Calcium 25%;  Iron 10%
  • Exchanges: 1 1/2 Starch;  3 Very Lean Meat;  1/2 High-Fat Meat;  3 1/2 Fat
  • Carbohydrate Choice: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet

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