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Shredded Chicken Tacos

This dish involves reheating shredded roasted chicken and assembling it into tacos with minimal additional ingredients. The chicken is crisped slightly in a skillet for texture, then wrapped in corn tortillas accompanied by lime and onions, resulting in a quick, flavorful snack with crispy edges and tender meat.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 cup shredded cooked chicken reheated from previous night
  • 4 small corn tortillas warm before serving
  • 0.5 lime cut into wedges
  • 0.25 cup chopped onion optional, for garnish
  • 1 tablespoon oil for frying

Equipment

  • Skillet or frying pan
  • Tongs or spatula
  • Cutting board
  • Knife
  • Lime squeezer or hand

Method
 

  1. Chop the onion into small dice and set aside. Cut the lime into wedges. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable. Remove and keep warm.
    1 cup shredded cooked chicken
  2. Heat the oil in a skillet over medium heat. Once hot, add the shredded chicken and spread it out evenly. Cook for 3-4 minutes, flipping occasionally, until the chicken edges are crispy and browned.
    1 cup shredded cooked chicken
  3. Once the chicken is crispy, transfer it to a plate or keep in the skillet. Remove from heat. If necessary, rewarm the tortillas briefly in the skillet to prevent cracking.
  4. Place a portion of the crispy shredded chicken onto each warm tortilla. Garnish with chopped onions and squeeze fresh lime over the top. Fold the tortillas to enclose the filling.
    1 cup shredded cooked chicken
  5. Serve immediately with additional lime wedges on the side. The tacos should have crispy edges and tender, flavorful shredded chicken inside.