Description
Delicious and versatile Shredded Chicken Street Tacos featuring tender, juicy chicken thighs seasoned with a smoky and spicy blend of spices. Perfectly cooked using stovetop, grill, slow cooker, or instant pot methods, these tacos are ready in just 20 minutes and topped with fresh onions, avocado, cilantro, and lime for an authentic street taco experience.
Ingredients
Scale
Shredded Chicken:
- Approximately 3 lbs boneless skinless chicken thighs, trimmed of excess fat
- 2 tablespoons olive oil
- 2 cloves of garlic, minced
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 - 1/2 teaspoon cayenne pepper
- 1 teaspoon coarse salt
For Serving:
- Flour or corn street taco-style tortillas
- Chopped onion
- Chopped avocado
- Cilantro
- Lime wedges
- Other toppings as desired
Instructions
- Prepare the chicken: In a large bowl, toss chicken thighs with olive oil, minced garlic, smoked paprika, ground cumin, chili powder, dried oregano, cayenne pepper, and coarse salt until the chicken is evenly coated in the spice mixture.
- Cook the chicken (Stovetop method): Preheat a cast iron or heavy-bottom skillet over medium-high heat. Add 1 tablespoon vegetable oil and coat the bottom of the pan. Place the chicken thighs in the pan and cook for 4-5 minutes on each side until they are well-browned and completely cooked through.
- Alternative Cooking Methods: For grilling, preheat grill to medium-high heat and cook chicken 4-5 minutes per side until browned and cooked through. For slow cooker, place chicken in the slow cooker and cook on high for 3-4 hours or low for 6-7 hours until tender. For instant pot, place chicken in electric pressure cooker, secure lid with valve sealed, cook at high pressure for 8 minutes, then perform a quick release.
- Shred the cooked chicken: After cooking, let the chicken rest for a few minutes. Then shred the meat using two forks or an electric mixer. If any juices have accumulated, stir them back into the shredded chicken to keep it moist.
- Keep warm if not serving immediately: To serve later, keep the shredded chicken warm in a slow cooker or instant pot on the ‘warm’ setting for up to 4 hours.
- Assemble the tacos: Warm tortillas and fill them with the shredded chicken. Top with chopped onions, avocado, cilantro, lime wedges, and any other desired toppings.
- Storage: Store leftover shredded chicken in an airtight container in the refrigerator for up to 1 week.
Notes
- Trim excess fat from chicken thighs for leaner tacos.
- Adjust cayenne pepper to control the spice level according to your taste.
- You can use either flour or corn tortillas depending on your preference.
- Adding fresh toppings like cilantro, onion, and lime juice enhances the flavor profile.
- Keeping the chicken juices when shredding adds extra moisture and flavor.
- Use an electric mixer for faster shredding if desired.
- Leftover shredded chicken is great for meal prep and can be repurposed in salads or burritos.
