Spicy Chipotle Shredded Chicken Tacos
Smoky, spicy chipotle shredded chicken tacos with onions, tomatoes, and bold heat. Topped with crisp veggies and cotija for the ultimate taco night.
Servings: 8 tacos
Ingredients
- 2 tablespoons avocado or olive oil
- 1.5 lbs chicken tenderloins can use boneless, skinless breasts, but cook time will change.
- 1 teaspoon sea salt
- 1/2 teaspoon Cracked black pepper
- 1/2 white onion diced
- 14 oz can of diced fire-roasted tomatoes drained
- 1 tablespoon chili powder
- 1 tablespoon chipotle chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1-2 tablespoons chipotle hot sauce start light and add more to your preference
- 1 lime juiced
- 8 street taco flour tortillas
Topping Ideas
- Shredded purple cabbage thinly sliced
- Avocado
- Radishes thinly sliced
- Cheese shredded cheddar or Cotija
- Cilantro roughly chopped
- Plain Greek yogurt or sour cream
Instructions
Stovetop Method (See notes for Instant Pot)
- Remove chicken from the fridge: Let it sit out for about 20 minutes before cooking—this helps it cook evenly.
- Cook the chicken: Season the meat generously with salt and pepper and set aside. In a large pan, heat the oil over medium-low heat. Transfer the tenderloins to the pan and cook, undisturbed, for 3 to 5 minutes per side until a meat thermometer reads 160 to 165ºF.
- Shred the Chicken: Transfer the tenderloins to a cutting board. Using two forks, pull the meat into shreds. Set it aside while you build the sauce.
- Sauté the Onions: Add a bit more oil to the pan if necessary. Add in the onions and season with a few pinches of salt. Keep the heat medium-low and let them soften slowly for 3 to 5 minutes, stirring occasionally, until sweet and translucent.
- Create the Sauce: Add the drained tomatoes, spices, and hot sauce. Stir well to meld the flavors, then let it bubble gently for about 5 minutes.
- Add the Chicken: Fold the shredded chicken into the sauce, tossing until coated. Remove the pan from the heat and serve right away while everything’s still warm.
Notes
Instant Pot Method
- Bring the Sauce Together: In a bowl, whisk together the olive oil, canned tomatoes, onions, lime juice, hot sauce, and spices until well blended and resembling a loose, fragrant salsa. Pour it into the Instant Pot.
- Add the Chicken: Nestle the chicken tenderloins into the sauce, then spoon a little more over the top so they're nicely coated.
- Pressure Cook: Lock the lid in place and make sure the nozzle is set to "sealing." Cook on high pressure for just 3 minutes. If you're using chicken breasts, they need a bit longer, about 12 minutes.
- Natural Release: When the Instant Pot beeps, let the pressure release naturally for 5 minutes, then carefully release any remaining steam by hand. The same goes for chicken breasts. Once the steam has fully escaped, lift off the lid.
- Shred the Chicken and Toss: Transfer the chicken to a cutting board and pull it apart with two forks. It should shred with almost no effort. Return the meat to the pot and toss it in the sauce so it soaks up all those juices.
- Serve: Use a slotted spoon to transfer the chicken to a serving bowl, then spoon over as much extra sauce as you like. Be generous, since that's where a lot of the flavor lives. Discard whatever's left.
Nutrition
Serving: 1street taco | Calories: 201kcal | Carbohydrates: 17g | Protein: 22g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Fiber: 1g | Sugar: 3g
