Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Easy Shredded Chicken Tacos Recipe
Easy shredded chicken tacos provide simple, quick preparation methods for tender, flavorful chicken using basic ingredients for weeknight dinner solutions. This straightforward recipe eliminates complicated steps while producing consistently delicious results that families love. The easy preparation makes authentic Mexican flavors accessible for busy schedules.
Cook Time:
40 mins
Total Time:
50 mins
Servings:
4
Yield:
4 servings
Cook Mode (Keep screen awake)
Ingredients
2 (8 ounce) cans Goya Tomato Sauce
2 teaspoons Goya White Distilled Vinegar
2 teaspoons Goya Minced Garlic
3 ½ teaspoons ancho chile powder
1 teaspoon Goya Ground Cumin
2 teaspoons Goya Oregano Leaf
½ teaspoon sugar
2 tablespoons Goya Extra Virgin Olive Oil
2 pounds bone-in, skin-on chicken breasts
1 pinch Goya Adobo with Pepper, to taste
1 (10 ounce) package Goya Corn Tortillas, warmed
For the Garnish:
¼ cup finely chopped white onion
1 lime, cut into wedges
2 tablespoons coarsely chopped fresh cilantro
1 dash Goya Hot Sauce
Directions
In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
Heat oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes.
Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more.
Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.
