Shredded Chicken Tacos

Prepare these easy tacos for taco night in under an hour!
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10 Minutes Prep
30 Minutes Total
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6 Servings


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