Shredded Chicken Tacos Recipe

Name: Shredded Chicken Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (8 ounce) cans Goya Tomato Sauce; 2 teaspoons Goya White Distilled Vinegar; 2 teaspoons Goya Minced Garlic; 3 1/2 teaspoons ancho chile powder; 1 teaspoon Goya Ground Cumin; 2 teaspoons Goya Oregano Leaf; 1/2 teaspoon sugar; 2 tablespoons Goya Extra Virgin Olive Oil; 2 pounds bone-in, skin-on chicken breasts; Goya Adobo with Pepper, to taste; 1 (10 ounce) package Goya Corn Tortillas, warmed; For the Garnish:; 1/4 cup finely chopped white onion; 1 lime, cut into wedges; 2 tablespoons coarsely chopped fresh cilantro; Goya Hot Sauce

Servings: persons

2 (8 ounce) cans Goya Tomato Sauce
2 teaspoons Goya White Distilled Vinegar
2 teaspoons Goya Minced Garlic
3 1/2 teaspoons ancho chile powder
1 teaspoon Goya Ground Cumin
2 teaspoons Goya Oregano Leaf
1/2 teaspoon sugar
2 tablespoons Goya Extra Virgin Olive Oil
2 pounds bone-in, skin-on chicken breasts
Goya Adobo with Pepper, to taste
1 (10 ounce) package Goya Corn Tortillas, warmed
For the Garnish:
1/4 cup finely chopped white onion
1 lime, cut into wedges
2 tablespoons coarsely chopped fresh cilantro
Goya Hot Sauce

1
In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
2
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.
3
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.
4
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.

504

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 (8 ounce) cans Goya Tomato Sauce, 2 teaspoons Goya White Distilled Vinegar, 2 teaspoons Goya Minced Garlic, 3 1/2 teaspoons ancho chile powder, and more.

Yes, Shredded Chicken Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shredded Chicken Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions