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!
Grab some guacamole, pico de gallo, and a little lime juice – and taco it up!
I know for a lot of you, any season is the season for tacos. I personally think they’re a great summertime dish, with their fresh flavors, and char-grilled tortillas adding that extra “outdoors” taste. These soft tacos, however, can be made year-round right on your stove-top, and still taste like you slaved over a hot grill. No need to marinate chicken, just make it on the day! If you’re feeling organized, prep and chop and cook the chicken a day or 2 before you need it. The flavors develop well while hanging out in the fridge!
The leftover chicken is great in a quesadilla the next day, or made into taco bowls with rice, beans, chicken and the pico de gallo.
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)
Ingredients
How to make Soft Tacos
- 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 mixture, pico de gallo, guacamole etc, and squeeze a little fresh lime over the top.
- Devour.
FAQs and Top Tips
- 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.
- Want more Mexican/Southwestern Recipes?
- Mexican Stuffed Peppers (From Home Made Interest)
- Taco Salad (from Wholesome Yum)
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Chicken Soft Tacos
Ingredients
- 8 ounces tomato sauce
- 1 cup onion (chopped)
- 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 & pepper
- 8 small small corn tortillas
OPTIONAL
- 1/2 cup queso fresco (crumbled)
- 2 limes (cut into wedges)
- 1 cup guacamole
- 1 cup Pico de gallo
- 1/2 cup sour cream
- 1/4 cup cilantro
Directions
- 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.
- 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.
Nutrition Facts
Disclaimer
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.
This taco recipe was originally published in 2015, and has been updated to improve reader experience. The recipe (because it’s delicious) remains unchanged
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