Shredded Chicken Tacos are an easy and flavorful recipe that comes together in less than an hour. They are full of salsa chicken that is made with taco seasoning in either the Crock-Pot or the Instant Pot. This easy recipe is loaded with tomatoes, avocado, and cilantro and makes a quick, simple, gluten-free Mexican dinner that can easily be meal prepped for busy weeks!

Learn how to make shredded chicken tacos in either the Instant Pot or the Crock-Pot.

The BEST Shredded Chicken Tacos

Whether whipping up a batch of steak fajitas, loading tortillas with veggies, or serving up these shredded chicken tacos for a game night, at least once a week tacos are on the menu!

It might be due to my growing up on the Texas-Louisiana border where Tex-Mex is the only type of restaurant everyone can agree on for Sunday lunch.

Yes… my love of tacos runs deep.

And I love making things easier, like this Instant Pot Shredded Salsa Chicken or Instant Pot Shredded Chicken, which are pressure-cooker renditions of this Slow Cooker Shredded Chicken.

While yes, you can serve this yummy chicken atop humongous burrito bowls or on your favorite taco salad…

… This tender, shredded meat tastes the absolute BEST when it is loaded into tacos. This recipe is perfect for the entire family on a busy weeknight, and especially on Taco Tuesday!

Taco night just got a lot easier… and more flavorful.

Tortillas, avocado, tomato, shredded chicken, and Cotija cheese as the ingredients for an easy chicken taco recipe.

Ingredients

The basic ingredients needed for these easy chicken tacos are relatively easy to find:

  • Chicken. You can make Instant Pot Shredded Salsa Chicken or grab a rotisserie chicken and season it up yourself.
  • Tortillas. This recipe was tested with corn tortillas, and they are great for those that are gluten-free. Flour will also taste amazing but are not gluten-free. Want to make these even more special?  Make a batch of these Cassava Flour Tortillas from scratch to make these tacos completely Paleo!
  • Taco Seasoning. This gives our chicken the bulk of its flavor and can either be homemade or store bought.
  • Tomatoes. Vine-ripened tomatoes or cherry tomatoes can be used. (Here’s how to dice tomatoes.)
  • Red Onion. Sweet onion is another great option. You’ll want this diced.
  • Cilantro. Not a fan?  Simply leave it off!
  • Cotija cheese. This is the more authentic cheese and is a little salty, but cheddar or Monterrey Jack can also be substituted.
  • Limes. Totally optional but gives the meal a nice freshness.

Cook’s Tip: Warm up corn tortillas in a bit of coconut oil to give them some extra flavor and pliability.

How to Make Shredded Chicken Tacos?

Below you’ll find the steps to make this shredded chicken taco recipe:

Cook the Chicken

When making these tacos, you have the option of cooking the chicken in either an Instant Pot or in a Crock-Pot.

  • Instant Pot Shredded Salsa Chicken – If you choose to cook your salsa chicken in the Instant Pot, or pressure cooker, it will be done and ready to eat in less than 30 minutes!
  • Crock Pot Shredded Chicken – Cooking the chicken in the Crock-Pot will definitely take a bit longer (up to 6 hours!) but is a great option for super tender meat if you don’t have an Instant Pot.
  • Rotisserie Chicken – If you are in pinch and don’t have time or the equipment for either of the methods above, you can always grab a rotisserie chicken and shred it up!
    • Once shredded, just make sure you toss it in a little salsa and taco seasoning on top of the chicken to give it some flavor.

Prep the Veggies

It’s best to prepare the toppings before you assemble the tacos.

Use a sharp knife and a cutting board to dice the onionchop the avocado, and cut the tomato.

You can also chop up the cilantro and jalapeños, as well.

Red onion, tomatoes, cilantro, cheese, and lime juice as toppings for shredded chicken tacos.

Heat the Tortillas

The secret to a killer taco is to prepare the tortillas correctly.

Heat up the corn tortillas in a skillet with coconut oil for 30 to 45 seconds per side.

Set them on a paper towel-lined plate.

Two types of corn tortillas for a gluten-free chicken taco recipe.

Build the Tacos

Use tongs to fill each of the warm tortillas with 2 ounces of cooked chicken and your favorite taco toppings, like jalapeños, diced onion, cilantro, tomatoes, avocado, and cheese.  Enjoy!

An easy taco recipe that is full of shredded salsa chicken with taco seasoning mix, tomatoes, avocado, and cheese.

Meal Prep and Storage

  • How to prep ahead of time: You can cook the chicken a day or two ahead of time. Finely dice red onion, tomatoes, and cilantro a day before.  Store these in a separate container from the chicken.
  • How to store: If you have leftovers, store the chicken and topping ingredients separately in airtight containers in the refrigerator for up to 3-4 days.
  • How to freeze: Chicken will freeze well in a freezer-safe bag or airtight container for up to 4-6 months.  Do not freeze tortillas or topping ingredients.
  • How to reheat: When ready to enjoy the leftovers, heat up the chicken in a saucepan or microwave and warm up the tortillas in a skillet.

How to season chicken for tacos? 

To season chicken for tacos, add taco seasoning or fajita seasoning or even a salsa, like roasted salsa, to the Crock-Pot or Instant Pot as the chicken cooks.

Are chicken tacos healthy?

While it depends on what you add, chicken tacos can be a pretty healthy dinner. You can up the nutrients and lower the carbs by sticking with corn tortillas and healthy toppings.

A hand picking up a corn tortilla full of Instant Pot salsa shredded chicken with tomatoes and avocado.

What to put on shredded chicken tacos?

Salsa, cheese, tomato, avocado, cilantro, and sour cream are all great toppings for shredded chicken tacos. To make assembly super easy, prep your toppings—like cutting the onion and dicing the tomato—before pulling your tacos together.

What to serve with chicken tacos?

You can serve your favorite Mexican sides, like black beans and Mexican rice. You can also pair them with lean veggies. These Instant Pot Black Beans and Mexican Rice turn chicken tacos into a complete meal.

Expert Tips and Tricks

  • Save time. You can make your own chicken, or save a step by buying a rotisserie chicken.
  • DIY. Whip up your own homemade taco seasoning and homemade salsa.
  • Warm them up. Take these tacos up a notch by heating the tortillas up with coconut oil first.
  • Top ’em off. Choose your favorite toppings when serving these tacos.
  • Add some spice. Give the tacos some extra flavor with chili powder, extra jalapeños, or hot sauce.

What to Serve with Shredded Chicken Tacos?

Serve up these tacos with your favorite authentic south-of-the-border sides.

Instant Pot Mexican RiceMexican Riceor Cilantro Lime Rice along with Refried Black Beans or Instant Pot Black Beans are must-haves.

This Mexican Street Corn Salad is so full of flavor.

Of course, don’t miss out on Homemade Tortilla Chips with Roasted Tomato SalsaFresh Tomato SalsaTomatillo Salsa Verde, Pico de Gallo, or Guacamole.

More Taco Recipes

You might also enjoy these Easy Blackened Shrimp Tacos, Black Bean & Sweet Potato Tacos, Blackened Fish Tacosand these Instant Pot Tacos al Pastor.

Or go a little healthier with Ground Turkey Taco Lettuce Wraps.

Tap stars to rate!

5 from 3 votes

Shredded Chicken Tacos Recipe

Shredded Chicken Tacos are an easy and flavorful recipe that comes together in less than an hour. They are full of salsa chicken that is made with taco seasoning in either the Crock-Pot or the Instant Pot.  
Yield 12 servings
Prep 20 minutes
Cook 20 minutes
Total 40 minutes

Ingredients 

  • 1.5 lbs. Instant Pot salsa shredded chicken*
  • 12 corn tortillas
  • 3 Tbsp. coconut oil
  • 2 jalapeños thinly slices
  • ½ cup red onion finely diced
  • ½ cup cilantro finely chopped
  • 2 vine-ripened tomatoes finely diced
  • 2 large avocados cut into bite-sized pieces
  • 4 oz. Cotija cheese
  • 2 limes optional

Instructions 

  • Prepare one batch of either Instant Pot shredded chicken or Crock-Pot shredded chicken.
  • In a large skillet over medium-low heat add 1 tablespoon of coconut oil and 3-4 tortillas. Heat up for 30-45 seconds per side.
  • Place tortillas on a paper towel to let excess oil drain off and repeat with remaining tortillas.
  • Fill each tortilla with 2 ounces of shredded chicken, jalapeños, red onion, cilantro, tomatoes, avocado, and cheese. Enjoy!

Tap stars to rate!

5 from 3 votes

Notes

Meal Prep and Storage

  • How to prep ahead of time: you can cook the chicken a day or two ahead of time. Finely dice red onion, tomatoes, and cilantro a day before.  Store these in a separate container from the chicken.
  • How to store:  If you have leftovers, store the chicken and topping ingredients separately in airtight containers in the refrigerator for up to 3-4 days.
  • How to freeze: Chicken will freeze well in a freezer-safe bag or airtight container for up to 4-6 months.  Do not freeze tortillas or topping ingredients.
  • How to reheat: When ready to enjoy the leftovers, heat up the chicken in a saucepan or microwave and warm up the tortillas in a skillet.

Nutrition

Calories: 276kcal, Carbohydrates: 20g, Protein: 16g, Fat: 15g, Saturated Fat: 6g, Cholesterol: 45mg, Sodium: 428mg, Potassium: 541mg, Fiber: 5g, Sugar: 3g, Vitamin A: 335IU, Vitamin C: 15mg, Calcium: 84mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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