Recipes‎ > ‎Poultry‎ > ‎

Chicken Tacos

Easy to make and the best smokey shredded chicken.  

Prep time: 15 min
Cook time: 45 min
Total time: 1 hr

Yield: 1 9" pie (8 servings)
Serving size: 1 medium slice


  • 3-4 boneless, skinless chicken thighs
  • 1 Tsp Sea salt
  • 1/2 Tsp fresh ground black pepper
  • 2 Tsp Ground cumin
  • 1 Tsp Paprika
  • 1/2 Tsp Chili powder
  • 1/2 Tsp Garlic powder
  • 1/2 Tsp Onion powder
  • 2-1/2 Tbs olive oil
  • 8 Small corn tortillas
  • 1 Cup Shredded lettuce
  • 1 Cup Shredded cheese
  • 1 Cup Cherry tomatoes, quartered
  • 1/2 Red onion, finely diced
  • 1/4 Cup fresh cilantro, chopped
  • 1 Lime
  • Salsa


    1. Preheat the oven to 375 degrees F.
    2. Wrap the tortillas in aluminum foil. 
    3. Heat a 12” cast iron skillet over medium-high heat. Season the chicken with the salt and pepper. Add the olive oil to the skillet and once it’s hot, add in the chicken. Brown the chicken on both sides, about 2 minutes per side. 
    4. Cover the skillet and place it in the oven, roasting for 20 minutes. Place the tortillas wrapped in aluminum foil on the rack under the skillet.
    5. In a bowl, combine the cumin, paprika, chili powder, garlic powder and onion power in a bowl. Set aside.
    6. Combine the diced onion, tomatoes and cilantro in a bowl with the juice of the lime. Add a sprinkle of salt and pepper. Set aside.
    7. As soon as the chicken is finished cooking, add it to the bowl of your KitchenAid mixer. Turn the mixer on to low speed for a few seconds to break up the chicken. Add in the spices that you mixer before and mix the chicken on low speed for a full minute or two to completely shred it and mix with the spices. (Carefull! If you mix too long you’ll dry out the chicken).  
    8. Set the table with the tortillas and bowls or plates of the toppings. See who can make the biggest taco.


                  We serve the left over chicken over rice for the kids lunch. In an omelette or make an amazing chicken salad sandwich.