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!
Mix together the tomato sauce, onion, jalapeno, garlic, chili powder, cumin and salt in a bowl; set aside.
Heat a large skillet over medium high heat.
Season each side of the chicken breasts 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 the corn tortillas in another skillet until warmed/charred.
Top each tortilla with about 1/2 cup chicken, pico de gallo, guacamole etc, and squeeze a little fresh lime over the top.
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.