Easy, gluten free shredded chicken Mexican tacos are my families fave! Simple to make, with items found in your pantry!
Taco night is one of my favorite nights of the week. I love tacos and I love trying new variations of them. These shredded chicken tacos are one of my favorites.
The chicken is super easy to make and uses spices you already have in your pantry.
This shredded chicken, with cumin, chili powder, and paprika is perfect for tacos, but also great on a lot of things. Nachos, salads, sandwiches- it’s great on anything!
I love to make homemade gluten free tortillas with it. Corn tortillas is great, but sometimes I just love a flour tortilla. I use GF Jules recipe and they always turn out amazing. Even my non-gf peeps love them!
Shredded Chicken Tacos
Before I give a few notes I just got to reitterate how good these are…and share another picture of them, because less face it- they look really good.
This recipe uses chicken thighs. It works best if they are boneless, but you can make it with bones, it just takes a bit of time to get it off the bone once it is cooked. Be sure to trim your chicken well, you don’t want chunks of fat in your tacos.
Side Story: I have a phobia of chunks of fat in my tacos. When I was living in Mexico, I was once served tacos that had sauteed pork fat on them, ever since then I cannot stand fat on meat.
This recipe is made entirely from pantry spices. Most likely you already have all the ingredients sitting on your pantry shelf. Please do realize that spices get old and stale. If your chili powder has been sitting there for 5 years, spring for a new bottle.
I’m sure you will love these shredded chicken tacos as much as we do!
Happy Gluten Free Eating!
Gluten Free Mexican Shredded Chicken Tacos
- 4 cups water
- 6 boneless skinless chicken thighs
- 1 teaspoon salt
- 1/4 teaspoon paprika
- 1/2 teaspoon pepper
- 1 teaspoon onion powder
- 2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1 teaspoon oregano
- 1/2 teaspoon cumin
- Add all spices and water into a stock pan and stir.
- Add chicken thighs.
- Bring to boil.
- Boil for 10 minutes.
- Lower heat and place lid on, slightly tilted to allow steam to escape.
- Cook for 30 minutes. Most of the liquid should cook off.
- Remove lid and use forks to shred chicken.
- Increase heat and allow any remaining liquid to boil off.
- Serve on warm tortillas with toppings of choice.