Soft shell tacos with shredded chicken filling.

Shredded Chicken Tacos Recipe

Contributor: Christine Pittman

Listen to learn how to make this recipe, along with some great tips from Christine:

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  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: American


  • 6 boneless, skinless chicken thighs (about 3 ounces each)
  • 1 Tbsp. cooking oil
  • 2 Tbsp. taco seasoning*
  • 12 (6 or 8-inch) soft flour tortillas or taco shells
  • ½ head iceberg lettuce, shredded
  • 2 cups shredded cheddar cheese
  • 2 medium tomatoes, finely diced
  • 3 green onions, thinly sliced


  1. Preheat oven to 425°F.
  2. To a large bowl add chicken, oil, and taco seasoning. Toss until chicken is evenly coated.
  3. Transfer chicken to a sheet pan. Lay thighs flat on pan without overlapping.
  4. Place pan in oven. Bake until internal temperature is 160F and no longer pink inside, about 20-23 minutes.
  5. Remove pan from oven. Let stand 5 minutes.
  6. Transfer chicken to cutting board. Using two forks, shred chicken with the grain to create long strands. Transfer chicken to a serving bowl.
  7. Stack tortillas on a plate. Cover tortillas with a damp paper towel and microwave for 30 seconds. Remove plate from microwave. 
  8. Serve warm tortillas with shredded chicken, lettuce, cheese, tomato, and green onion.

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*If using taco seasoning packets, you’ll need one 1 oz. packet for this recipe, which is about 2 tablespoons.