Smoky Pulled Chicken Tacos: A Weeknight Favorite (Print Version)

Simple, smoky pulled chicken tacos with tender chicken, zesty slaw, and creamy sauce. Your family will love this easy weeknight dinner recipe.

# Recipe Info:

Prep Time: 15 Minutes minutes

Cook Time: 30 Minutes minutes

Total Time: 45 minutes

Servings: 4 Servings

Difficulty: Beginner

Cuisine: Tex-Mex

Dietary: Dairy-free (if using dairy-free toppings)

# Ingredients:

→ Base Ingredients

01 - 2 lbs boneless, skinless chicken breasts

02 - 2 cups chicken broth (low-sodium)

03 - 1 medium yellow onion, finely chopped

→ Flavor Boosters

04 - 1 tbsp smoked paprika

05 - 1 tbsp chili powder

06 - 1 tsp cumin

07 - 1 tsp garlic powder

08 - 2 tbsp tomato paste

09 - 1-2 tbsp fresh lime juice

10 - Salt and black pepper to taste

→ Taco Toppings & Finishing Touches

11 - 12-16 small corn or flour tortillas

12 - 1/2 head red cabbage, shredded

13 - 1/2 cup fresh cilantro, chopped

14 - Crema or sour cream, for serving

→ Optional Extras

15 - Sliced jalapeños

16 - Avocado slices

17 - Hot sauce

18 - Cotija cheese

# Instructions:

01 - Heat a little oil in a large pot or Dutch oven over medium heat. Toss in your finely chopped yellow onion. Sauté it until it’s soft and translucent, about 5-7 minutes. You want it fragrant and slightly sweet, not browned. This step really builds the base flavor for your pulled chicken tacos, so don't rush it! I sometimes get impatient here and end up with crunchy onions, oops.

02 - Now for the good stuff! Stir in the smoked paprika, chili powder, cumin, and garlic powder. Let those spices toast for about 30 seconds, stirring constantly. You'll smell them bloom, it's amazing! Then, stir in the tomato paste and cook for another minute. This deepens the flavor profile so much. I once forgot to cook the tomato paste and it tasted a bit raw, a lesson learned the hard way!

03 - Place your chicken breasts into the pot. Pour in the chicken broth, making sure the chicken is mostly submerged. Bring it to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for about 20-25 minutes, or until the chicken is cooked through and super tender. This is where the magic happens, making it fall-apart tender for your pulled chicken tacos!

04 - Carefully remove the chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. It should pull apart really easily if it's cooked correctly. While you’re doing that, turn up the heat on the sauce in the pot and let it simmer and reduce slightly for a few minutes to concentrate the flavors. You want a nice, thick sauce for your pulled chicken tacos.

05 - Return the shredded chicken to the pot with the reduced sauce. Stir it all together, making sure every piece of chicken is coated in that delicious, smoky sauce. Add the fresh lime juice and give it a good stir. Taste and adjust seasonings – maybe a little more salt, or another squeeze of lime? This is your moment to make it perfect for you!

06 - Warm your tortillas – I love doing this on a dry skillet for a few seconds per side until they're soft and pliable. Fill each tortilla with a generous scoop of the tender pulled chicken tacos mixture. Top with shredded red cabbage, fresh cilantro, and a dollop of crema or sour cream. Honestly, the smell alone will have everyone rushing to the table!

# Notes:

01 - Always taste your sauce and adjust seasonings before serving; a little extra salt or lime can make it sing.

02 - To save time, you can prep your toppings (shred cabbage, chop cilantro) while the chicken simmers.

03 - If you're out of chicken broth, vegetable broth or even water with a bouillon cube can work in a pinch.

04 - For a lighter option, serve the pulled chicken over a bed of lettuce or in a lettuce wrap instead of tortillas.

# Equipment Needed:

01 - Large pot or Dutch oven

02 - cutting board

03 - two forks

04 - measuring spoons and cups

# Nutrition (Per Serving):

Calories: 350-450

Total Fat: 15-25g

Total Carbohydrate: 30-40g

Protein: 30-40g

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