Easy Shredded Chicken Tacos

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 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package
  • 1 1/4 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (5 oz)
  • 1/2 cup thinly sliced radishes
  • 1/2 cup Old El Paso™ Creamy Salsa Verde Sauce
  • 2 tablespoons chopped fresh cilantro leaves


  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 chicken breasts dry before adding to hot skillet.
  • Be sure to use a skillet with a tight cover, which helps keep the chicken moist while cooking.
  • Swap Old El Paso™ Shredded 3 Pepper Blend Cheese for the Old El Paso™ Shredded Mexican Style 4 Cheese Blend to give your simple chicken tacos some additional heat.


  • 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