Tacos are a staple in many cuisines, and when you add spicy shredded chicken to the mix, it’s a flavor combination that’s hard to beat. Whether you like your tacos mild or blazing hot, there’s something for everyone on this list of 18 spicy shredded chicken taco recipes.
From classic combinations like Chipotle Lime Shredded Chicken Tacos to more adventurous options like Pineapple Jalapeño Shredded Chicken Tacos, we’ve got a recipe that will satisfy your cravings. Whether you’re in the mood for something smoky and savory or bright and zesty, these spicy shredded chicken tacos are sure to be a hit with taco lovers of all ages.
In this article, we’ll take you on a journey through the world of spicy shredded chicken tacos, highlighting 18 mouthwatering recipes that will keep you coming back for more. So grab your tortillas, your favorite toppings, and get ready to ignite your taste buds!
Chipotle Lime Shredded Chicken Tacos
Elevate your taco game with this flavorful and spicy recipe, perfect for a quick weeknight dinner or weekend gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 chipotle peppers in adobo sauce, chopped
– 1/4 cup freshly squeezed lime juice
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, whisk together lime juice, olive oil, cumin, smoked paprika, salt, and pepper.
3. Place the chopped chicken breasts in a large baking dish and pour the marinade over them.
4. Bake for 25-30 minutes or until cooked through.
5. Shred the chicken with two forks and stir in the chipotle peppers and adobo sauce.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos with shredded chicken, and top with desired toppings.
Cooking Time: 25-30 minutes
Buffalo Ranch Shredded Chicken Tacos
A spicy twist on traditional tacos, these Buffalo Ranch Shredded Chicken Tacos combine the bold flavors of buffalo chicken with the creaminess of ranch dressing, all wrapped up in a crispy taco shell.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup Frank’s RedHot sauce
– 1/4 cup ranch seasoning
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– Optional toppings: diced tomatoes, shredded lettuce, sour cream, cilantro
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine chicken breasts, Frank’s RedHot sauce, and ranch seasoning. Mix well to coat.
3. Place the chicken mixture on a baking sheet lined with parchment paper and bake for 20-25 minutes or until cooked through.
4. Shred the cooked chicken with two forks.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning shredded chicken onto tortillas, topping with cheese, and adding optional toppings as desired.
Cooking Time: 25 minutes
Pineapple Jalapeño Shredded Chicken Tacos
Elevate your taco game with this sweet and spicy twist on traditional chicken tacos!
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup pineapple juice
– 2 jalapeños, seeded and chopped
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: shredded lettuce, diced tomatoes, avocado, sour cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the minced garlic, cumin, chili powder, salt, and pepper. Cook for an additional minute.
5. Add the chicken breasts to the skillet and cook until browned on both sides, about 6-8 minutes.
6. Remove the chicken from the skillet and set aside.
7. In a separate bowl, whisk together the pineapple juice and chopped jalapeños.
8. Shred the cooked chicken with two forks and add it to the pineapple-jalapeño mixture. Mix well.
9. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
10. Assemble tacos by spooning the shredded chicken onto a tortilla, followed by desired toppings.
Cooking Time: 25-30 minutes
BBQ Shredded Chicken Tacos with Slaw
Elevate your taco game with this mouthwatering recipe that combines tender BBQ shredded chicken, crunchy slaw, and warm tortillas. Perfect for a quick weeknight dinner or a fun weekend gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup BBQ sauce
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 8-10 corn tortillas
– Slaw (recipe below)
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high. Add diced onion and cook until translucent.
3. Add chicken breasts, garlic, and BBQ sauce. Simmer for 10-12 minutes or until chicken is fully cooked and shreds easily.
4. Shred chicken with two forks and set aside.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
Slaw Recipe:
– 1 cup shredded cabbage
– 1/2 cup grated carrot
– 2 tbsp apple cider vinegar
– 1 tsp honey
– Salt and pepper to taste
Combine slaw ingredients in a bowl and toss until well combined. Refrigerate for at least 30 minutes before serving.
Cooking Time: 25-30 minutes
Avocado Lime Shredded Chicken Tacos
Brighten up your taco Tuesday with this refreshing twist on traditional tacos! This recipe combines the creaminess of avocado, the brightness of lime, and the tenderness of shredded chicken for a flavor-packed meal.
Ingredients:
– 1 pound boneless, skinless chicken breast
– 1/2 cup lime juice
– 1 tablespoon olive oil
– 1 ripe avocado, diced
– 1 medium onion, finely chopped
– 1 packet of taco seasoning
– Salt and pepper, to taste
– 8-10 corn tortillas
– Lime wedges, for serving (optional)
– Chopped cilantro, for garnish (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together lime juice, olive oil, and taco seasoning. Add chicken breast and toss to coat. Bake for 20-25 minutes or until cooked through.
3. Shred chicken with two forks and set aside.
4. In a separate pan, sauté chopped onion over medium heat until translucent.
5. Combine shredded chicken, avocado, and sautéed onion in a bowl.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos by spooning chicken mixture onto tortillas and serving with lime wedges and chopped cilantro, if desired.
Cook Time: 25 minutes
Mango Habanero Shredded Chicken Tacos
Elevate your taco game with this sweet and spicy twist on traditional shredded chicken tacos. The combination of juicy mango and habanero peppers will transport you to a tropical paradise with every bite!
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 ripe mango, diced
– 2 habanero peppers, seeded and chopped
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 packet of taco seasoning
– 8-10 corn tortillas
– Shredded cheese, cilantro, and your favorite toppings (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5 minutes.
3. Add diced onion and minced garlic; cook until onion is translucent, about 3 minutes.
4. Stir in taco seasoning and chopped habanero peppers. Cook for an additional minute.
5. Add diced mango to the skillet and stir to combine. Cook for 2-3 minutes or until chicken is fully cooked.
6. Shred the chicken with two forks and stir in any remaining juices from the pan.
7. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
8. Assemble tacos by spooning shredded chicken mixture onto tortillas, followed by your favorite toppings.
Cook Time: 25 minutes
Cilantro Lime Shredded Chicken Tacos
Add a burst of freshness to your taco game with this flavorful recipe that combines the brightness of lime and the earthiness of cilantro. Perfect for a quick weeknight dinner or a casual gathering, these Cilantro Lime Shredded Chicken Tacos are sure to delight.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/4 cup freshly squeezed lime juice
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh cilantro
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together lime juice, olive oil, garlic, cilantro, cumin, salt, and pepper.
3. Add the chicken breasts to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
4. Shred the cooked chicken with two forks.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning shredded chicken onto tortillas and topping with desired fixings.
Cooking Time: 25 minutes (includes marinating time)
Pulled Chicken Tacos with Mango Salsa
A flavorful twist on traditional tacos, this recipe combines tender pulled chicken with a sweet and tangy mango salsa, all wrapped up in a crispy taco shell.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup BBQ sauce
– 2 tbsp olive oil
– 8-10 corn tortillas
– Mango Salsa ingredients (see below)
– Optional toppings: shredded lettuce, diced tomatoes, avocado, sour cream
Mango Salsa:
– 2 ripe mangos, diced
– 1/4 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tbsp lime juice
– Salt to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large bowl, whisk together BBQ sauce and olive oil.
3. Add chicken breasts to the bowl and toss to coat.
4. Place chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes or until tender.
5. Shred chicken with two forks.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos with pulled chicken, Mango Salsa, and desired toppings.
Cooking Time: 45-50 minutes
Spicy Sriracha Shredded Chicken Tacos
Elevate your taco game with this spicy and flavorful recipe featuring shredded chicken smothered in a zesty Sriracha sauce.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/4 cup Sriracha sauce
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 packet of taco seasoning
– 8-10 corn tortillas
– Optional toppings: shredded lettuce, diced tomatoes, avocado, sour cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened.
3. Add chicken breasts to the skillet and cook until browned on both sides, about 5-6 minutes per side.
4. Remove chicken from skillet and set aside. Add Sriracha sauce to the skillet and stir to combine with any remaining juices.
5. Shred cooked chicken into bite-sized pieces and add to the Sriracha mixture. Stir to coat.
6. Warm tortillas according to package instructions.
7. Assemble tacos by spooning shredded chicken onto a tortilla, followed by desired toppings.
Cook Time: 25-30 minutes
Garlic Butter Shredded Chicken Tacos
Elevate your taco game with this flavorful recipe that combines the richness of garlic butter with tender shredded chicken.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: shredded cheese, diced tomatoes, sliced avocado, cilantro
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté chicken, garlic, butter, olive oil, cumin, chili powder, salt, and pepper until cooked through.
3. Shred chicken with two forks and set aside.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning shredded chicken onto warmed tortillas and adding desired toppings.
Cooking Time: 25-30 minutes
Pico de Gallo Shredded Chicken Tacos
Elevate your taco game with this recipe that combines the freshness of pico de gallo with the comfort of shredded chicken.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/4 cup pico de gallo (homemade or store-bought)
– 8-10 corn tortillas
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together pico de gallo and chicken breasts until coated evenly.
3. Season with salt and pepper to taste.
4. Place the chicken mixture on a baking sheet lined with parchment paper and drizzle with olive oil.
5. Bake for 20-25 minutes or until the chicken is cooked through.
6. Shred the chicken with two forks and set aside.
7. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
8. Assemble tacos by spooning shredded chicken onto tortillas and adding desired toppings.
Cooking Time: 25 minutes
Smoky Chipotle Shredded Chicken Tacos
Smoky Chipotle Shredded Chicken Tacos Recipe
Get ready for a flavor explosion with this easy and delicious recipe that combines the richness of chipotle peppers with the comfort of shredded chicken.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup chipotle peppers in adobo sauce
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Optional toppings: shredded cheese, diced tomatoes, avocado, sour cream, cilantro
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes.
3. Remove chicken from skillet and set aside. Reduce heat to medium.
4. Add diced onion and minced garlic to skillet; cook until softened, about 3-4 minutes.
5. Stir in chipotle peppers, cumin, smoked paprika, salt, and pepper. Cook for an additional minute.
6. Shred cooked chicken with two forks and add it to the skillet. Toss to combine with the smoky chipotle mixture.
7. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
8. Assemble tacos by spooning shredded chicken onto a warmed tortilla, adding your preferred toppings, and serving immediately.
Cooking Time: 25-30 minutes
Tequila Lime Shredded Chicken Tacos
Elevate your taco game with this refreshing recipe that combines the brightness of lime, the warmth of tequila, and the comfort of shredded chicken.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/4 cup tequila (or to taste)
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 8-10 corn tortillas
– Lime wedges, for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Add diced onion and cook until translucent.
3. Add chicken breasts and cook until browned on both sides, about 5-6 minutes per side.
4. Remove from heat and stir in tequila, lime juice, cumin, salt, and pepper. Shred chicken with two forks.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning shredded chicken onto tortillas and serving immediately.
Cooking Time: About 25 minutes
Black Bean and Corn Shredded Chicken Tacos
A flavorful and fiesta-inspired twist on traditional tacos, this recipe combines the richness of shredded chicken with the vibrant flavors of black beans, corn, and spices.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 cup cooked black beans, rinsed and drained
– 1 cup frozen corn kernels, thawed
– 1/2 cup chopped fresh cilantro
– 1 lime, juiced
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika (optional)
– Salt and pepper to taste
– 8-10 corn tortillas
– Shredded cheese, diced tomatoes, avocado, sour cream, or your favorite toppings
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine chicken breasts, olive oil, cumin, smoked paprika (if using), salt, and pepper. Mix well.
3. Place the chicken mixture on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
4. Shred the chicken with two forks and set aside.
5. In a large skillet, heat the black beans, corn kernels, and cilantro over medium-high heat. Cook for 2-3 minutes or until heated through.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos by spooning the shredded chicken mixture onto a warmed tortilla, followed by black bean and corn mixture. Top with your favorite toppings.
Cooking Time: 40 minutes
Pineapple Teriyaki Shredded Chicken Tacos
A sweet and savory twist on traditional tacos, these Pineapple Teriyaki Shredded Chicken Tacos combine the flavors of Hawaii with Mexican cuisine. The result is a deliciously unique fusion that’s perfect for adventurous eaters.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/4 cup pineapple juice
– 2 tablespoons teriyaki sauce
– 1 tablespoon honey
– 1 teaspoon soy sauce
– 1/4 teaspoon red pepper flakes (optional)
– 8-10 corn tortillas
– Shredded cabbage
– Diced pineapple
– Sour cream or Greek yogurt (optional)
Instructions:
1. In a large skillet, whisk together chicken breasts, pineapple juice, teriyaki sauce, honey, soy sauce, and red pepper flakes.
2. Cook over medium-high heat for 5-7 minutes, or until the chicken is cooked through and shredded.
3. Warm tortillas according to package instructions.
4. Assemble tacos by spooning the chicken mixture onto a tortilla, followed by cabbage, pineapple, and a dollop of sour cream or Greek yogurt (if using).
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Cajun Spiced Shredded Chicken Tacos
Add a bold twist to traditional tacos with this flavorful recipe featuring Cajun-spiced shredded chicken, crunchy slaw, and crispy tortillas. Perfect for a quick and delicious meal or party appetizer!
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp Cajun seasoning
– 1 tsp smoked paprika
– 1/4 cup olive oil
– 8-10 corn tortillas
– Slaw (shredded cabbage, carrots, and onions)
– Optional toppings: diced tomatoes, shredded cheese, cilantro, lime wedges
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together Cajun seasoning and smoked paprika.
3. Add chicken breasts and toss to coat evenly with the spice mixture.
4. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes or until cooked through.
5. Shred chicken with two forks and set aside.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos with shredded chicken, slaw, and desired toppings.
Cooking Time: 15-20 minutes
Greek Yogurt Lime Shredded Chicken Tacos
This recipe combines the creaminess of Greek yogurt with the brightness of lime and the simplicity of shredded chicken, all wrapped up in a crunchy taco shell. Perfect for a light and flavorful meal or snack.
Ingredients:
– 1 pound boneless, skinless chicken breast
– 1/2 cup Greek yogurt
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Shredded lettuce, diced tomatoes, and shredded cheese for toppings (optional)
Instructions:
1. In a blender or food processor, combine chicken breast, Greek yogurt, lime juice, cumin, paprika, salt, and pepper. Blend until smooth.
2. Heat the mixture in a skillet over medium-high heat until the chicken is cooked through and slightly charred.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos by spooning the chicken mixture onto a tortilla, followed by your desired toppings.
Cooking Time: 15-20 minutes
Sweet Chili Shredded Chicken Tacos
Elevate your taco game with this sweet and spicy recipe that combines tender shredded chicken, tangy chili sauce, and crunchy toppings. Perfect for a quick weeknight dinner or a fun weekend gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup sweet chili sauce (such as Frank’s RedHot)
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 8-10 corn tortillas
– Toppings: shredded lettuce, diced tomatoes, avocado, sour cream, cilantro
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until translucent.
3. Add chicken breasts; cook for 5-6 minutes or until cooked through.
4. Shred chicken with two forks and stir in sweet chili sauce.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos with shredded chicken, toppings of your choice, and enjoy!
Cooking Time: 25 minutes
Summary
Get ready to spice up your taco game with these 18 mouth-watering shredded chicken recipes! From classic buffalo ranch to unique pineapple jalapeño, there’s something for every taco lover. Try chipotle lime, BBQ slaw, or mango habanero for a flavorful twist. Or, go for creamy garlic butter or smoky chipotle for a rich and satisfying taste experience. With so many options, you’ll never get bored of tacos again! Whether you like it spicy, sweet, or savory, there’s a recipe here to satisfy your cravings.
