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| Shredded Chicken Tacos Recipe: Quick, Flavorful Weeknight Tacos |
Shredded Chicken Tacos Recipe: Quick, Flavorful Weeknight Tacos
These Shredded Chicken Tacos are crispy, creamy, and built for easy weeknight dinners. The filling combines tender shredded chicken, mashed black beans, and a spoonful of Greek yogurt for creaminess and protein seasoned with garlic, taco spices, and bright cilantro. Use rotisserie chicken, leftover shredded chicken, or quick Instant Pot chicken to save time.
Why this recipe works
- Texture contrast: Crisped tortillas + melty cheese create a satisfying shell for the creamy, slightly chunky filling.
- Balanced flavor: Savory shredded chicken and beans are lifted by garlic, lime, and fresh cilantro for brightness.
- Speed and flexibility: No long marinating or complicated prep the filling comes together in about 10–15 minutes using cooked chicken.
Ingredients
- 1 tablespoon olive oil
- 1 medium sweet onion, diced
- 2 garlic cloves, minced
- 2 cups cooked shredded chicken (rotisserie or poached)
- 14 oz (1 can) black beans, drained and well rinsed
- 2 tablespoons taco seasoning (store-bought or homemade)
- 2/3 cup plain Greek yogurt
- 1/2 cup fresh cilantro, chopped
- 6 corn or flour tortillas (8-inch)
- 1 cup shredded cheese (cheddar, Monterey Jack, or blend)
- Optional toppings: shredded lettuce, cherry tomatoes, sliced jalapeño, lime wedges
Notes: Drain beans well to prevent a soggy filling; mash thoroughly so they bind with the chicken and yogurt for a cohesive texture.
Servings: 6 tacos Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes
How to Make shredded chicken tacos
1.Sauté the onion. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook 4–5 minutes until soft and golden.
2.Mash the beans. While the onion cooks, mash the drained black beans in a bowl with a fork until mostly smooth — small bits are fine. This gives the filling body and a creamy, “cheesy” feel.
3.Add garlic and chicken. Add minced garlic to the skillet and cook 30 seconds, then stir in the shredded chicken and warm through.
4.Combine beans and seasoning. Add the mashed beans and taco seasoning to the skillet and stir to combine. Cook 2–3 minutes so flavors meld.
5.Finish with yogurt and cilantro. Off the heat, stir in the Greek yogurt and chopped cilantro until the mixture is creamy and well coated (turning off the heat prevents the yogurt from curdling). Taste and adjust salt, lime, or seasoning.
6.Toast tortillas. Heat a clean skillet over medium heat. One at a time, warm each tortilla 1–2 minutes until golden spots appear. Add a sprinkle of shredded cheese onto the tortilla while it’s in the pan.
7.Build and fold. Spoon 2 generous tablespoons of the chicken-bean mixture onto the tortilla, add desired toppings (tomatoes, jalapeño), fold, and transfer to a plate. Repeat with remaining tortillas and filling.
Quick oven option: Brush folded tacos lightly with oil, arrange on a baking sheet, and bake at 425°F for 10–12 minutes, flipping halfway, until crisp.
Pro tips for best results
- Don’t cook the yogurt. Always stir Greek yogurt in after removing the pan from heat to keep the sauce smooth.
- Mash beans well. Properly mashed beans bind the filling and mimic a creamy, cheesy texture.
- Warm tortillas first. Warm tortillas fold without cracking and crisp better when pan-toasting.
- Use rotisserie chicken to save time. It adds flavor and keeps the recipe fast.
Variations & substitutions
- Vegetarian: Omit chicken and double the beans or stir in sautéed mushrooms or roasted cauliflower.
- Dairy-free: Use a dairy-free yogurt and dairy-free shredded cheese.
- Spicy: Add chipotle in adobo or extra jalapeño for heat.
- Different beans: Pinto beans or refried beans work if you prefer them over black beans.
- Make it smoky: Add a pinch of smoked paprika or use smoked shredded chicken for depth.
Storage & make-ahead
- Fridge: Store leftover filling in an airtight container up to 4 days. Keep tortillas and toppings separate to avoid sogginess.
- Freezer: Freeze filling (cooled) for up to 3 months; thaw overnight in the fridge before reheating.
- Reheating: Warm filling gently in a skillet or microwave; crisp tortillas fresh in a pan or oven before assembling.
Nutrition snapshot (approximate, per taco)
Calories: 250 kcal | Carbohydrates: 18 g | Protein: 23 g | Fat: 9g
FAQ — Shredded Chicken Tacos
Q: Can I use rotisserie chicken?
Yes rotisserie chicken is perfect for fast tacos and adds great flavor.
Q: Do I need to rinse the canned black beans?
Yes drain and rinse well. Then mash and drain excess liquid to prevent a soggy filling.
Q: Can I assemble tacos ahead of time?
You can make the filling up to 4 days ahead, but assemble and crisp the tacos just before serving to keep tortillas from becoming soggy.
Q: How can I make these dairy-free?
Swap Greek yogurt for unsweetened coconut or almond yogurt and use a dairy-free shredded cheese.
Q: What’s the best way to reheat leftovers?
Warm the filling gently in a skillet; crisp tortillas separately and assemble fresh for best texture.
