Shredded Chicken Tacos

Shredded Chicken Tacos

This versatile Shredded Chicken Tacos recipe is great for easy tacos, but you can also use the chicken for dishes like enchiladas, chili and more. To prepare these tacos, add Old El Paso™ Taco Seasoning Mix, 1 cup of your favorite beer and diced green chiles to seared chicken and cook until it's easily shredded. The rest of taco night is up to you! Top these Shredded Chicken Tacos any way you like using Old El Paso™ Flour Tortillas.
  • 10 Minutes Prep
    30 Minutes Total
  • 6 Servings

Ingredient List

  • 1 1/2 pounds boneless chicken breast or thighs
  • 2 tablespoons olive oil
  • 1 cup of your favorite beer
  • 1 packet Old El Paso™ taco seasoning mix
  • 1 (4 oz.) can Old El Paso™ diced green chiles
  • 6-12 Old El Paso™ flour tortillas, warmed
  • Fresh toppings for serving


  1. Heat a large skillet or braiser over medium-high heat. Add olive oil and once hot, add chicken and sear on both sides until lightly browned and golden.
  2. Reduce the heat to low and slowly pour in the beer. Add taco seasoning and green chiles. Cover skillet/braiser and cook over low heat for 20-25 minutes or until chicken is cooked through and easily shreddable.
  3. Allow chicken to cool slightly and then shred with two forks or your hands.
  4. Divide chicken between warmed taco shells and top with desired toppings.

Expert Tips

  • Try adding your favorite spice blends and seasoning mixes to the chicken to spice it up a bit!
  • The chicken can also be used for other dishes like enchiladas, Mexican tortilla pie and chili.
  • Make it FRESH toppings: tomato salsa or pico de gallo, lettuce, diced avocado, fresh lime wedges, crumbled queso fresco cheese.

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