Description
These Shredded Chicken Street Tacos feature tender, flavorful chicken thighs seasoned with smoky and spicy spices, cooked to perfection and shredded for easy serving. Whether grilled, stovetop cooked, slow-cooked, or made in an instant pot, this versatile recipe delivers authentic street taco taste ready in just 20 minutes of active cooking time.
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 the chicken thighs with olive oil, minced garlic, smoked paprika, ground cumin, chili powder, dried oregano, cayenne pepper, and coarse salt. Mix thoroughly until the chicken is evenly coated with the spice mixture.
- Cook on stovetop: Preheat a cast iron or heavy-bottom skillet over medium-high heat. Add 1 tablespoon of vegetable oil to coat the bottom. Place the chicken thighs in the pan and cook for 4-5 minutes on each side until they are well-browned and fully cooked through.
- Alternative cooking methods: For grilling, preheat grill to medium-high heat and cook chicken 4-5 minutes per side until cooked through. For slow cooker, place chicken in slow cooker and cook on high for 3-4 hours or low for 6-7 hours. For instant pot, seal chicken in the pressure cooker and cook at high pressure for 8 minutes, then perform quick release.
- Shred the chicken: Let the cooked chicken rest for a few minutes. Shred the meat using two forks or an electric mixer. Add any collected juices back into the shredded chicken to retain moistness and flavor.
- Keep warm if not serving immediately: Use the warm setting on slow cooker or instant pot to keep the shredded chicken warm for up to 4 hours.
- Serve: Fill warmed flour or corn tortillas with shredded chicken and top with chopped onion, avocado, cilantro, lime wedges, and any other desired toppings. Enjoy authentic street tacos!
- Storage: Store leftover shredded chicken in the refrigerator for up to 1 week.
Notes
- You can adjust the amount of cayenne pepper to your preferred spice level.
- Chicken thighs provide juicier and more flavorful meat than breasts but you can substitute if preferred.
- Using an instant pot or slow cooker is ideal for hands-off cooking and tender results.
- Warm tortillas before filling for best texture.
- Leftover chicken can also be used for salads, burritos, or quesadillas.
