Chicken Tacos
These easy Chicken Tacos are made with tender shredded chicken cooked in a flavorful sauce, served in warm tortillas and topped with fresh ingredients. Perfect for a quick weeknight dinner!
Equipment
- large frying pan or Dutch oven
Ingredients
Chicken Tacos:
- 2 pounds boneless, skinless chicken tenderloins
- 3 tablespoons butter or margarine divided
- 1/2 cup finely diced white onion
- 3 cups water
- 16 ounces Pace picante sauce mild or medium, reserve 1/3 cup for garnish
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 tablespoon Adobo seasoning
- 1 tablespoon chopped fresh cilantro
Toppings:
- 1 package flour tortillas
- 2 cups finely shredded iceberg lettuce
- 1/2 cup fresh chopped cilantro
- 2 cups shredded queso fresco or Monterey Jack cheese
- 1 1/2 cups finely chopped tomatoes optional
- 1/2 cup sour cream optional
Instructions
For Chicken:
- In a large frying pan or Dutch oven, heat 2 tablespoons of butter over medium heat. Cook the onions until they soften and begin to turn golden.
- Add the chicken pieces and sauté until they are no longer pink and start to brown lightly, roughly 4-5 minutes, taking care not to overcook.
- Pour in the water along with salt, pepper, Adobo seasoning, and the Pace picante sauce, reserving 1/3 cup for later. Increase the heat to medium-high and bring it to a gentle boil. Cover with a lid and let it simmer for about 45 minutes, stirring occasionally, adding additional water if necessary.
- When the chicken is tender and most of the liquid has reduced, shred it using two forks to your preferred consistency and adjust seasonings if needed. Stir in the remaining tablespoon of butter for extra richness.
For Tacos:
- Warm the tortillas in the microwave by wrapping them in damp paper towels for about 1 minute. Assemble the tacos with the shredded chicken, lettuce, cilantro, cheese, tomatoes, and a drizzle of the reserved picante sauce.
- Serve with refried beans and saffron rice for a complete meal. Enjoy your homemade tacos!