Is it Taco Tuesday yet? I love good tacos with lettuce, avocado, tomatoes, a sprinkle of cheese, and guacamole salsa! So good! Super easy! Totally satisfying! Shredded Chicken Tacos are the perfect meal to make when you have leftover chicken. In another post I talk about cooking the chicken. I used half of the chicken making Easy BBQ Chicken Sliders, and here we’ll use the other half to make Shredded Chicken Tacos. It’s nice to have something cooked that can be used multiple ways during your week so you don’t get tired of the same thing night after night.
Wow…there are probably enough taco toppings to write a book about. Keeping it simple is my motto, so I buy fresh ingredients that I find locally and that are in season. It’s also about personal preference. I don’t care for raw onions, but you might love them. Listed are my personal favorites are, but please let your imagination run wild.
Adding iceberg lettuce makes any taco a bit more moist and sweet, plus there’s that little extra crunch. Avocados and tomatoes add more moisture and I recommend adding a dash of salt to really bring out their flavors. I love cilantro. Cilantro has a strong unique flavor, so I throw in only a few leaves per taco.
And I have to tell you about Herdez Guacamole Salsa. It’s great as a taco sauce and for chip dipping.
It was probably on sale somewhere, which is why I tried it, but hey, it’s delicious!
I can only handle the “mild” version, but it’s so creamy and flavorful that I hope you’ll love it, too.
Top of that taco with some colorful shredded cheese and a squeeze of lime. Scrumptious!
Don’t forget the chicken. This chicken was browned, baked, then shredded, although you might prefer boiling, frying, grilling, or maybe buying a cooked chicken.
Now that’s a great idea, less dishes to clean up.
The versatility of tacos is endless. I prefer soft corn tortillas, but you can also get hard shell, or use flour tortillas.
They make them now glutton-free, fat-free, made with spinach, etc. Pick your favorite and enjoy.
I threw mine on a hot fry pan to heat them up and give them a touch of color.
Serve your tacos with some rice and beans, or maybe just some chips on the side for a lighter meal, but don’t forget dessert.
How about a nice piece of Chocolate Banana Pudding Cake?
Shredded Chicken Tacos
- 12 6" corn tortillas
- 3 1/2 cups shredded chicken, cooked
- 1 1/2 cups iceberg lettuce, shredded
- 1 medium avocado, sliced
- 2 small tomatoes, diced
- 3 springs cilantro
- 1 lime
- 1/4 cup cheddar cheese, shredded
- 1/4 cup guacamole salsa
- Heat shredded chicken; for best results use steam basket in covered pot and steam for about 10 minutes.
- Heat tortillas in hot 8" fry pan until warm, turning once.
- Assemble tacos from bottom up: tortillas, chicken, lettuce, avocado, tomatoes, cilantro, a squeeze of lime, and a sprinkle of cheese. Lastly, dribble some guacamole salsa over the top. Enjoy!
Here are some pictures perfectly sized for your Pinterest board.
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