Cheesy Shredded Chicken Tacos Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Dice the onion, mince the garlic, and chop the cilantro. Measure out the spices, tomato paste, and water. Have the chicken breast ready, and ensure the tortillas are at room temperature so they fold easily.

Preheat the oven to 400°F (200°C) when you begin assembling the tacos. Prepare a baking sheet or ovenproof tray, lightly greased or lined with parchment paper to prevent sticking.

Instructions

Sear and Simmer

1. 1Sear the Chicken
   Heat the vegetable oil in a large skillet over medium-high heat. Add the diced onion and cook until softened, about 2 minutes. Add the chicken breast and sear until golden on both sides, about 3 minutes per side. The chicken does not need to be cooked through yet.
   Look for The onion is translucent and the chicken has a golden-brown crust.
   Tip Pat the chicken dry before searing to get a better color.
2. 2Add Aromatics and Spices
   Stir in the minced garlic, tomato paste, smoked paprika, Cajun spice, ground cumin, and salt. Cook for 1 minute until fragrant, stirring constantly to coat the chicken and onion.
   Look for The spices are aromatic and the tomato paste has darkened slightly.
   Tip Stir constantly to prevent the garlic from burning.
3. 3Simmer Until Tender
   Pour in the water and bring to a simmer. Reduce the heat to low, cover, and let it simmer gently for 15 minutes, until the chicken is cooked through and tender.
   Look for The sauce has thickened slightly and the chicken is fork-tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Keep the lid on to retain moisture and ensure even cooking.

The chicken is golden-brown on the outside, and the onion is soft and translucent. The spices are aromatic, and the sauce has started to thicken.

The chicken is cooked through and reaches 165°F (74°C). The sauce is rich and coats the back of a spoon. The kitchen smells of smoked paprika and garlic.

Shred and Assemble

4. 4Shred the Chicken
   Remove the chicken from the skillet and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the skillet with the pan juices.
   Look for The chicken shreds easily and is moist.
   Tip Shred while still warm for the best texture.
5. 5Finish with Lime and Cilantro
   Stir in the lime juice and chopped cilantro. Mix well to combine everything. The filling is now ready to assemble the tacos.
   Look for The filling is fragrant and glossy.
   Tip Add more lime juice if a brighter flavor is desired.
6. 6Assemble the Tacos
   Preheat the oven to 400°F (200°C). Spoon the chicken mixture evenly onto the flour tortillas. Fold each tortilla in half and arrange them on a baking sheet or ovenproof tray.
   Look for The tacos are filled and ready for cheese.
   Tip Do not overfill, or the tacos will be hard to fold.

The shredded chicken is moist and evenly coated with the sauce. The lime and cilantro add a fresh aroma. The tortillas are filled and folded neatly, ready for the cheese. The filling is flavorful and well-balanced, with a hint of smoke and a touch of acidity.

Bake and Serve

7. 7Smother with Cheese and Bake
   Sprinkle the shredded Mexican blend cheese generously over the tacos, making sure to cover the edges. Bake for 12 minutes, until the cheese is melted, bubbly, and golden at the edges.
   Look for The cheese is fully melted and starting to brown in spots.
   Tip For extra crispiness, broil for the last minute.
8. 8Top and Serve
   Remove the tacos from the oven and let them cool for a couple of minutes. Top with sour cream, sliced jalapeños, and salsa. Serve warm, pulling apart the cheesy tacos at the table.
   Look for The cheese stretches dramatically when pulled apart.
   Tip Let the tacos rest briefly so the filling sets slightly.

The cheese is fully melted and bubbly, with golden-brown spots indicating a perfect bake. The edges of the tortillas are slightly crispy. When a taco is pulled apart, the cheese stretches dramatically. The toppings add a cool, creamy, and spicy contrast to the warm, cheesy tacos.

Common mistakes

One common mistake is overcooking the chicken, which can make it dry. Keep the heat low during simmering and check for doneness at the 15-minute mark. Another issue is overfilling the tortillas, which makes them difficult to fold and can cause them to break.

Use a moderate amount of filling. Also, ensure the cheese is evenly distributed so every bite gets a good amount. Finally, do not skip the resting time after baking; it allows the cheese to set slightly and prevents burns.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and shreds easily with a fork. The sauce should be slightly thickened and coat the chicken.

The tacos are done when the cheese is fully melted and bubbly, with golden-brown spots on the edges. Let the tacos rest for a couple of minutes before serving so the filling sets slightly, making them easier to handle. The cheese should stretch when pulled apart.

• Poultry: 165°F (74°C) in the thickest part