There’s something truly special about gathering everyone around a table laden with bowls of colourful toppings and warm tortillas. This chicken tacos recipe transforms a simple meal into a vibrant, shared experience. We’re not just making dinner; we’re creating a little fiesta right in our own kitchen. The magic here is in the chicken itself – it’s simmered in a rich, smoky, and subtly spicy tomato sauce until it’s so tender it practically melts. This is my go-to recipe when I need something that feels celebratory but comes together without a fuss.

The beauty of this chicken recipe lies in its balance. The warmth from the chipotle peppers is rounded out by the sweetness of tomatoes and a bright, zesty kick from fresh lime juice. It’s a combination that always gets compliments. It works beautifully for a casual weeknight dinner when you want to lift everyone’s spirits, but it’s also substantial enough for a weekend gathering with friends. We’re going to build these tacos from scratch, and I promise, the result is far more rewarding than anything you can get from a kit.

Recipe Overview

This chicken tacos recipe focuses on developing a deep, savoury flavour in the shredded chicken filling. We gently poach the chicken to keep it moist, then simmer it in a beautifully seasoned chipotle and tomato sauce. After testing this recipe five times, I finally got the spice blend just right – it’s smoky with a gentle warmth that builds, rather than being overwhelmingly spicy from the first bite. The result is succulent, flavour-packed chicken that’s the perfect hero for your tacos.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 people (makes about 8-10 tacos)
• Difficulty: Easy

Why You’ll Love This Chicken Tacos Recipe

• Genuine Flavour: We toast whole spices like cumin to unlock their aromatic oils, creating a base that’s earthy and complex. The chipotle peppers in adobo sauce add a smoky depth that you simply can’t replicate with powder alone.
• Ready in Under 45 Minutes: From start to finish, this entire meal can be on the table in about 40 minutes, making it a fantastic option for a flavourful weeknight dinner.
• Flexible Recipe: The toppings are your playground! You can add crumbled feta, pickled red onions, sweetcorn salsa, or a dollop of soured cream. Don’t have chicken breasts? Thighs work just as well, offering an even richer taste.
• Great for Casual Gatherings: This is ideal for a relaxed dinner with friends. You can set everything out in bowls and let everyone build their own perfect taco. It’s interactive, fun, and takes the pressure off formal plating.
• Family Tested: My family absolutely adores this meal. My teenage son, who is usually a fussy eater, always asks for seconds (and sometimes thirds!), which is the highest praise a home cook can receive.

Chicken Tacos Recipe

⏱️ 15 min prep  •  🍳 35 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, we use simple, fresh ingredients that combine to create something truly special. I always recommend using a good quality passata (sieved tomatoes), like the one from Mutti, as it provides a smooth, rich base for our sauce without any of the bitterness you can sometimes find in tinned chopped tomatoes.

• For the Chicken:
• 500g skinless, boneless chicken breasts
• 1 tbsp olive oil
• 1 medium brown onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp dried oregano
• 2 chipotle peppers in adobo sauce, finely chopped (plus 1 tbsp of the sauce)
• 400g tomato passata
• 1 tbsp tomato purée
• 250ml chicken stock
• 1 tbsp fresh lime juice
• Salt and freshly ground black pepper, to taste
• For Serving:
• 8-10 small flour or corn tortillas
• 1 large avocado, sliced or mashed
• 150g cherry tomatoes, quartered
• A small bunch of fresh coriander, roughly chopped
• 1 red chilli, finely sliced (optional)
• 1 lime, cut into wedges
• Soured cream or Greek yoghurt (optional)

Elena’s Tip: Chipotles in adobo sauce can be found in small tins in the world food aisle of most large supermarkets. Once opened, you can freeze the leftover peppers and sauce in an ice cube tray for easy use in future recipes, like my Smoky Grilled Chicken Skewers Recipe.

How to Make This Chicken Tacos Recipe

The process for this tacos recipe is straightforward. We create the sauce first, then let the chicken simmer gently within it, ensuring it absorbs all those wonderful flavours before shredding it directly in the pan. It’s an efficient method that maximises taste and minimises washing up!

1. Sauté the Aromatics: Heat the olive oil in a large, deep frying pan or skillet over a medium heat. Add the diced onion and cook for 5-7 minutes, until soft and translucent. Add the minced garlic, ground cumin, smoked paprika, and oregano. Stir continuously for about 1 minute until the spices are wonderfully fragrant. This step is key to building the flavour base.
2. Create the Sauce: Stir in the chopped chipotle peppers, adobo sauce, and tomato purée. Cook for another minute, then pour in the tomato passata and chicken stock. Bring the mixture to a gentle simmer, stirring occasionally.
3. Cook the Chicken: Season the chicken breasts with a little salt and pepper. Carefully place them into the simmering sauce, ensuring they are mostly submerged. Reduce the heat to low, cover the pan with a lid, and let it simmer gently for 15-20 minutes, or until the chicken is cooked through and tender. The exact time will depend on the thickness of your chicken breasts.
4. Shred the Chicken: Once cooked, remove the chicken from the pan and place it on a cutting board. Using two forks, shred the meat. I find that pulling the forks in opposite directions works best to get fine, even shreds.
5. Finish the Filling: Return the shredded chicken to the sauce in the pan. Stir everything together and let it simmer uncovered for another 5 minutes. This allows the chicken to soak up even more of the sauce, and for the sauce to thicken slightly.
6. Add the Finishing Touches: Turn off the heat and stir in the fresh lime juice. This brightens all the smoky, deep flavours. Have a taste and add any extra salt or pepper if needed.
7. Warm the Tortillas: While the chicken rests, warm your tortillas. You can do this by heating them one by one in a dry frying pan for about 30 seconds per side, or by wrapping a stack of them in foil and placing them in a warm oven (150°C/130°C fan) for 10 minutes. A warm, pliable tortilla makes all the difference. You can learn more about the authentic origins of this method from the long history of the taco.
8. Assemble and Serve: It’s time to build your tacos! Spoon a generous amount of the shredded chicken mixture into each warm tortilla. Top with sliced avocado, cherry tomatoes, fresh coriander, and a little soured cream. Serve immediately with extra lime wedges on the side.

Tips From My Kitchen

• Temperature Control: When simmering the chicken, keep the heat low. A frantic boil will make the chicken tough and rubbery. A gentle, lazy bubble is what you’re looking for to ensure the meat stays tender and juicy.
• The Secret Step: I learned that toasting the dried spices in the pan for a minute before adding any liquid ingredients is a non-negotiable step. It awakens their essential oils and deepens their flavour in a way that truly transforms the final dish. Don’t skip it!
• Make-Ahead: The chicken filling can be made up to 2 days in advance. Let it cool completely and store it in an airtight container in the fridge. Reheat it gently on the hob, adding a splash of water or chicken stock if it looks a little dry.
• Storage: Store leftover chicken filling separately from the toppings in an airtight container in the fridge for up to 3 days. The tortillas are best warmed just before serving.

Equipment You’ll Need

You don’t need any fancy gadgets for this chicken tacos recipe, just a few kitchen basics.

• Large frying pan or skillet with a lid
• Sharp knife and cutting board
• Mixing bowls for toppings
• Two forks for shredding
• Wooden spoon or spatula

Delicious Variations to Try

One of the best things about a tacos recipe is how easily you can adapt it. Here are a few of our favourite variations:

• Spicy Version: If you like more heat, add an extra chipotle pepper or a pinch of cayenne pepper along with the other spices. A few slices of fresh jalapeño as a topping also adds a fantastic fiery crunch.
• Vegetarian/Vegan Option: Swap the chicken for a tin of black beans (rinsed and drained) and a tin of lentils. Add them to the sauce after it has simmered for about 10 minutes and cook until heated through. Serve with a vegan soured cream alternative.
• Different Protein: This smoky sauce works wonderfully with other proteins. Try it with slow-cooked pulled pork, or even some firm white fish or prawns. If you’re looking for a great shrimp recipe, our Savory Garlic Butter Shrimp For Dinner is a fantastic place to start.

What to Serve With This Chicken Tacos Recipe

While these tacos are a complete meal in themselves, a few sides can round out the experience perfectly.

• Coriander and Lime Rice: A simple rice side, fluffed with chopped coriander and a generous squeeze of lime juice, is a brilliant accompaniment that complements the flavours without overpowering them. It’s similar to the rice we serve with our Sticky Sweet Teriyaki Chicken Bowls.
• Simple Green Salad: A crisp salad with a light vinaigrette provides a fresh, acidic contrast to the rich chicken filling.
• Drink Pairing: A cold Mexican lager like Corona or a light, crisp pale ale cuts through the richness beautifully. For a non-alcoholic option, a sparkling lime and mint water is incredibly refreshing.

Frequently Asked Questions

Chicken Tacos Recipe

Tender shredded chicken simmered in a smoky, spicy chipotle and tomato sauce, served in warm tortillas with fresh toppings. A flavorful and easy-to-make meal perfect for any night of the week.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mexican

Calories: 495

Ingredients Method Notes

Ingredients

  

For the Chicken

• 500 g skinless boneless chicken breasts
• 1 tbsp olive oil
• 1 medium brown onion finely diced
• 2 cloves garlic minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp dried oregano
• 2 chipotle peppers in adobo sauce finely chopped (plus 1 tbsp of the sauce)
• 400 g tomato passata
• 1 tbsp tomato purée
• 250 ml chicken stock
• 1 tbsp fresh lime juice
• Salt and freshly ground black pepper to taste

For Serving

• 8-10 small flour or corn tortillas
• 1 large avocado sliced or mashed
• 150 g cherry tomatoes quartered
• A small bunch of fresh coriander roughly chopped
• 1 red chilli finely sliced (optional)
• 1 lime cut into wedges
• Soured cream or Greek yoghurt optional

Method

 

1. Sauté the Aromatics: Heat the olive oil in a large, deep frying pan or skillet over a medium heat. Add the diced onion and cook for 5-7 minutes, until soft and translucent. Add the minced garlic, ground cumin, smoked paprika, and oregano. Stir continuously for about 1 minute until the spices are wonderfully fragrant. This step is key to building the flavour base.
2. Create the Sauce: Stir in the chopped chipotle peppers, adobo sauce, and tomato purée. Cook for another minute, then pour in the tomato passata and chicken stock. Bring the mixture to a gentle simmer, stirring occasionally.
3. Cook the Chicken: Season the chicken breasts with a little salt and pepper. Carefully place them into the simmering sauce, ensuring they are mostly submerged. Reduce the heat to low, cover the pan with a lid, and let it simmer gently for 15-20 minutes, or until the chicken is cooked through and tender. The exact time will depend on the thickness of your chicken breasts.
4. Shred the Chicken: Once cooked, remove the chicken from the pan and place it on a cutting board. Using two forks, shred the meat. I find that pulling the forks in opposite directions works best to get fine, even shreds.
5. Finish the Filling: Return the shredded chicken to the sauce in the pan. Stir everything together and let it simmer uncovered for another 5 minutes. This allows the chicken to soak up even more of the sauce, and for the sauce to thicken slightly.
6. Add the Finishing Touches: Turn off the heat and stir in the fresh lime juice. This brightens all the smoky, deep flavours. Have a taste and add any extra salt or pepper if needed.
7. Warm the Tortillas: While the chicken rests, warm your tortillas. You can do this by heating them one by one in a dry frying pan for about 30 seconds per side, or by wrapping a stack of them in foil and placing them in a warm oven (150°C/130°C fan) for 10 minutes. A warm, pliable tortilla makes all the difference. You can learn more about the authentic origins of this method from the long history of the taco.
8. Assemble and Serve: It's time to build your tacos! Spoon a generous amount of the shredded chicken mixture into each warm tortilla. Top with sliced avocado, cherry tomatoes, fresh coriander, and a little soured cream. Serve immediately with extra lime wedges on the side.

Notes

The shredded chicken filling can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

I really hope you enjoy making this chicken tacos recipe as much as my family and I enjoy eating it. It’s a wonderfully rewarding dish that brings so much life to the dinner table. If you give it a try, please let me know how it turned out in the comments below. I love hearing about your kitchen adventures! Happy cooking, Elena.