Authentic Tacos De Pollo (Mexican Shredded Chicken Tacos)

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These tacos de pollo, or Mexican shredded chicken tacos, are a super simple way to add some flavor to your taco Tuesday! Not only are they delicious and healthy, they come together so easily for those busier days!

Wouldn't you like to have an ultra easy weeknight dinner that doesn't sacrifice on flavor, is healthy, and has options for even the pickiest eaters? These Mexican chicken tacos are just that - they're perfect for your next taco night!

You can also add these tacos de camaron, tacos de barbacoa or carne picada to your taco night.

A simple marinade, and a quick moment on the grill (or a cast iron skillet) and you've got the perfect Mexican shredded chicken for pollo asado tacos! Top it with your favorite toppings and serve with a side of Mexican rice to make it a full meal.

Jump to:

• Why This Chicken Tacos Recipe Works
• Favorite Mexican Recipes
• Ingredients to Make Tacos De Pollo
• Step By Step Instructions
• Serving Options and Taco Toppings
• Expert Tips
• Frequently Asked Questions
• Storage and Reheating Options
• More Taco Recipes
• Recipe
• 💬 Comments

Why This Chicken Tacos Recipe Works

• The marinade makes the chicken thighs extra flavorful. You can marinade for as short as 30 minutes if strapped for time!
• The citrus marinated chicken cooks in just a few minutes, making this an easy to cook weeknight meal, even with the marinade!
• This chicken tacos recipe is healthy AND delicious, plus it comes out ultra juicy with amazing seasoning!
• The chicken is versatile - you can make tacos with it, or even add chicken to burritos, quesadillas, salad, etc.

Favorite Mexican Recipes

• Slow cooker carnitas
• Carne picada
• Calabacitas
• Pork enchiladas
• Tamale pie
• Sous vide flan or Instant Pot flan

Ingredients to Make Tacos De Pollo

The full list of ingredients and amounts is included in the recipe card at the bottom of the post.

Boneless, skinless chicken thighs are used in this recipe because it results in the juiciest meat. You can substitute boneless skinless chicken breast if you prefer.

The marinade uses a blend of citrus juices, along with Mexican spices like cumin, oregano and chili powder and a diced onion (white).

We add a couple tablespoons of soy sauce to give the marinade a nice umami flavor and some dark brown sugar to add a rich sweetness. You could substitute maple syrup or even this hot honey for the brown sugar.

We prefer using warmed flour tortillas, but you can use flour or corn tortillas for these tacos - whichever you prefer! You can even make homemade tortillas.

For the toppings, use whatever you like on your tacos - we use some chopped cilantro, fresh limes, salsa, Mexican crema (or sour cream) and Cotija cheese. There are more topping options if you scroll down to the "Serving Options" section.

Step By Step Instructions

Mix the marinade ingredients together and pour in a large ziplock bag - add the chicken to the bag.

Let it marinade for 2 hours in the fridge.

Heat a grill or a cast iron skillet over medium-high heat. Cook the chicken thighs for about 3 minutes per side, or until the internal temperature reached 160°F.

Remove from heat and let them rest for 5 minutes.

Slice the cooked chicken into strips and serve on warm tortillas with your favorite taco toppings and lime wedges.

**you can use a cast iron skillet over medium heat on the stove or even a comal (smooth flat griddle often used in Mexico) if you have one to heat and toast the tortillas. Heat the tortillas until they are pliable.

Serving Options and Taco Toppings

• Serve on warmed flour or corn tortillas for tacos, fajitas or burritos.
  • Serve with sour cream or Mexican crema
  • Try this fresh tomato salsa, green salsa or this mango salsa
  • Chopped white onion and fresh cilantro, shredded lettuce and tomatoes or pico de gallo add freshness
  • Chop up these roasted jalapenos to put on top - or slice fresh jalapenos (or serrano chili) to serve on top
  • A little squeeze of fresh lime juice and sprinkle of crumbled Cotija cheese
  • Serve with guacamole, avocado dip, or slices of fresh avocado on top
• Serve the chicken in a salad to make a chicken salad (great with the mango dressing here).
• Shred it up and serve it in quesadillas with extra queso fresco - lots of kids love this!
• Mix it into this Instant Pot black beans and rice to make a whole meal.
• I love serving it with Spanish rice or cilantro rice on the side.

Expert Tips

1. Do not marinade the chicken for more than 3 hours as the citrus will start to change the texture of the chicken.
2. You can use a broiler to cook the thighs as well. Just broil them until the internal temperature reaches 160°F, making sure they don't burn on the outside.
3. You can use corn or flour tortillas for these tacos.
4. Heat up your tortillas on the cast iron skillet for the best results - warm them until light golden brown on the outside. If using corn, you may need to add some oil to the pan to heat them properly.
5. Marinade the chicken anywhere from 30 minutes to 3 hours for the best results.
6. Make these crispy chicken tacos by filling the tortillas with the chicken, then frying them in oil until golden brown on the outside - flip and brown on second side as well.

Frequently Asked Questions

Storage and Reheating Options

Leftover chicken can be stored in an airtight container in the refrigerator for 2-3 days. Reheat it in a skillet or the microwave until heated through. Serve on tortillas with toppings.

You can also freeze leftover chicken taco meat in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight, then reheat per the instructions above.

Leftover toppings and tortillas can be stored in the fridge per the expiration date on the containers or for fresh vegetables, for 2-4 days.

More Taco Recipes

• Ground pork tacos
• Pork belly tacos
• Pork bulgogi tacos
• Shrimp tacos
• Rajas tacos

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