Spicy Chicken Soft Tacos

These soft chicken tacos are easy to make, full of flavor, and perfect for switching up your usual Taco Tuesday. Pile them high with your favorite toppings and call it dinner.

They’re great for weeknights or sharing with friends, and you can make them any time of year right on your stovetop. No marinade needed, but if you want to prep ahead, the chicken holds up really well in the fridge and tastes even better the next day.

And if you have leftovers, even better. Use the chicken for quesadillas, taco bowls, or whatever you’ve got going on.

Step-by-step photos and instructions are below. Jump to the recipe card if you wish!

What to serve with chicken soft tacos

Guacamole, pico de gallo, sour cream, queso fresco are all good choices – as is a little squeeze of lime!
Be super extra and make your own corn tortillas (3 ingredients)

Be super SUPER extra and make your own Taco Seasoning! Switch out the chili powder, cumin, 

You can absolutely make tacos with flour tortillas if that is what you prefer. I even have a recipe for flour tortillas that is amazing. It does double duty because the leftover chicken can be made into quesadillas with the leftover tortillas. I like to make them into bowls, and take it for lunch the next day, or keep some for later in the week.

Quick nostalgia check

While the Husband and I have always loved these tacos, when I first made this, my children were pretty small. H was 3, C was 1. H ate some of the chicken, a lot of the cheese and declared the sour cream to be “yogurt” and attempted to eat it with a spoon. C rejected all components aside from a corn tortilla. One day… one day… my children will eat like real people, and not like tiny neanderthals… some day… (note: it is 4 years later, and still no. sigh). It’s 11 years later. They eat tacos! Finally!

How to make this recipe

Mix together the tomato sauce, onion, jalapeño, garlic, and spices. Brown the chicken in a skillet for a couple minutes per side, then add the sauce and a little water. Simmer covered until the chicken is cooked through.

Remove the chicken, shred it, and let the sauce reduce until slightly thickened. Add the chicken back in and toss to coat.

Warm the tortillas, fill with the chicken, add your favorite toppings, squeeze over some lime, and you’re done.

More recipes to love

• Want more Mexican/Southwestern Recipes?
  • Easy Southwest Pasta Salad with Lime Vinaigrette Dressing
  • Cheesy Chicken Enchilada Pasta
  • Easy Queso Dip Recipe (in a skillet)

5 from 2 votes

Chicken Soft Tacos

Author Kylee Ayotte

Servings 8 tacos

Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

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Delicious, easy to make soft chicken tacos that will kick your Taco Tuesday habit up a notch! Topped with anything you like, this is a recipe you’ll make again and again. Perfect for a weeknight dinner or for sharing with friends on the weekend!

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Ingredients

 

1x2x3x

• ▢ 8 ounces tomato sauce
• ▢ 1 cup chopped onion
• ▢ 1 medium jalapeño pepper (seeded and diced)
• ▢ 1 tablespoon garlic minced
• ▢ 1 teaspoon prepared chili powder
• ▢ 1/2 teaspoon ground cumin
• ▢ 2 teaspoon kosher salt
• ▢ 1 lb boneless skinless chicken breast cut into thin cutr
• ▢ salt and pepper
• ▢ 8 small corn tortillas

OPTIONAL

• ▢ 2 limes cut into wedges
• ▢ 1 cup guacamole
• ▢ 1 cup Pico de gallo
• ▢ 1/2 cup sour cream
• ▢ 1/4 cup cilantro
• ▢ 1/2 cup queso fresco crumbled

Instructions

• Mix together the 8 ounces tomato sauce, 1 cup chopped onion , 1 medium jalapeño pepper (seeded and diced), 1 tablespoon garlic , 1 teaspoon prepared chili powder, 1/2 teaspoon ground cumin and 2 teaspoon kosher salt in a bowl; set aside.
• Heat a large skillet over medium high heat.
• Season each side of 1 lb boneless skinless chicken breast with salt and pepper, then add to the skillet.
• Cook for about 2 minutes per side (we’re just browning here, not cooking through).
• Add tomato mixture to pan and pour in about 1/4 cup water (or as much as is needed to just cover chicken).
• Reduce heat to low and bring to a simmer.
• Cover and cook until chicken is cooked through, about 15-20 minutes.
• Remove chicken to a plate to rest.
• Increase heat to high and cook sauce, stirring a few times, until sauce reduces and thickens, about 5 minutes.
• Meanwhile, shred the chicken, then add to the sauce to heat through.
• Heat 8 small corn tortillas in another skillet until warmed/charred.
• Top each tortilla with about 1/2 cup of chicken, pico de gallo, guacamole, and squeeze a little fresh lime over the top. Add sour cream, cilantro and queso fresco if desired.
• Devour.

Notes

• What to serve with chicken soft tacos – guacamole, pico de gallo, sour cream, queso fresco are all good choices – as is a little squeeze of lime!
  Be super extra and make your own corn tortillas (3 ingredients)
• Be super SUPER extra and make your own Taco Seasoning! Switch out the chili powder, cumin, 
• You can absolutely make tacos with flour tortillas if that is what you have. It does double duty because the leftover chicken can be made into quesadillas with the leftover tortillas. I like to make them into bowls, and take it for lunch the next day, or keep some for later in the week.

⭐️ Don’t Forget! I love to hear how this turned out for you! Share your thoughts by leaving a review and rating below.

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Nutrition

Calories: 252kcal | Carbohydrates: 23g | Protein: 16g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 936mg | Potassium: 493mg | Fiber: 5g | Sugar: 5g | Vitamin A: 510IU | Vitamin C: 14.4mg | Calcium: 99mg | Iron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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This taco recipe was originally published in 2015, and has been updated to improve reader experience. The recipe (because it’s delicious) remains unchanged

About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee