Pulled Chicken Tacos are the perfect mix of tender chicken, bold spices, and a cheesy, melty finish. They take inspiration from classic Mexican street food but add a fun twist with gooey mozzarella and a homemade sauce. Whether you’re making dinner for a crowd or just feeding the family on a weeknight, these tacos deliver big flavor in every bite.
Quick Recipe Stats
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Serves: 4
- Difficulty: Easy (no fancy chef skills required!)
- What You’ll Need:
- A large pan
- A cutting board and forks (to shred the chicken)
- Basic kitchen tools like a spatula and measuring spoons
Pro Tip: Save time by prepping the chicken, peppers, and onions in advance. They’ll stay fresh in the fridge for a couple of days.
Ingredients
The Main Players
- 6–7 boneless, skinless chicken thighs
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- ½ red onion, sliced
- 2–3 tablespoons canola oil
- ½ can fire-roasted diced tomatoes (7 oz)
- ½ tablespoon sofrito (optional but awesome for flavor)
- 1 cup chicken broth
- 8–10 flour tortillas
- 16 oz shredded mozzarella cheese
The Big Flavor Boosters (aka Spices):
- 1 teaspoon garlic powder
- 1½ teaspoons chili powder
- ¼ teaspoon cayenne pepper (adjust if you like it mild!)
- 1 teaspoon smoked paprika
- 1½ teaspoons adobo seasoning
- 1½ teaspoons cumin
- 1½ teaspoons Cajun seasoning
Let’s Start Cooking!
Step 1: Marinate Everything
Throw the chicken thighs, peppers, and onions into a large bowl. Drizzle with oil and sprinkle on all those spices. Toss until everything’s coated evenly.
Step 2: Sear the Chicken
Heat some oil in a pan over medium heat. Lay the chicken thighs in there and cook each side for about 4–5 minutes until they’re golden and cooked through (aim for 165°F inside). Once done, set them aside for a minute to cool, then shred with two forks.
Hot Tip: Don’t crowd the pan. Let the chicken sizzle properly for that golden crust.
Step 3: Sauté the Veggies
In the same pan, toss in the peppers and onion. If needed, add another drizzle of oil. Cook for about 5 minutes until they’re soft and slightly caramelized.
Step 4: Make the Sauce
Add the diced tomatoes (with juice) and sofrito to the veggies. Stir well, then pour in the chicken broth. Let it simmer on low heat for 5 minutes. It’ll start smelling amazing.
Step 5: Combine Everything
Now, return the shredded chicken to the pan and stir. Let it sit on low heat for 15–20 minutes so the chicken soaks up all the saucy goodness.
Step 6: Heat the Tortillas
Want your tortillas to pack more flavor? Press them into the top of the sauce for a quick coating before heating them in a dry skillet. Cook until they puff up and get a light char.
Step 7: Assemble Your Tacos
Load one side of each tortilla with chicken, veggies, and mozzarella. Fold them in half and crisp the outside in your pan. The cheese will get melty, and the outside will get deliciously golden.
Make It Your Own
- Gluten-Free? Use corn tortillas instead.
- Dairy-Free? Skip the mozzarella or try dairy-free cheese.
- Low-Spice? Swap the Cajun seasoning for something mild.
- Extra Heat? Toss in some diced jalapeños or drizzle on your favorite hot sauce.
How to Serve and Store
Serving Tips
Top your tacos with fresh cilantro, lime wedges, or avocado slices. Pair them with Mexican rice, refried beans, or chips and salsa.
Storing Leftovers
Keep leftover chicken in an airtight container in the fridge for three days or freeze it for up to three months. Reheat it with a splash of broth to keep it moist. Warm up your tortillas fresh every time for the best texture.
Why These Tacos Are Worth Making
These tacos are all about balance: tender shredded chicken, vibrant veggies, bold spices, and bubbly cheese wrapped in a perfectly crisp tortilla. Whether it’s taco night or a casual dinner, they’ll quickly become a fan favorite in your kitchen.
PrintPulled Chicken Tacos
These Pulled Chicken Tacos are a flavorful fusion of tender, spiced chicken, sautéed peppers and onions, and melted mozzarella cheese wrapped in warm tortillas. Inspired by the vibrant flavors of Mexican cuisine, this dish is perfect for taco nights or casual family dinners. Quick to prepare and packed with bold seasonings, it’s a crowd-pleaser that’s both comforting and versatile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Main Course
- Cuisine: Mexican-Inspired
Ingredients
Protein & Vegetables:
- 6–7 boneless, skinless chicken thighs
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- ½ red onion, sliced
Pantry Staples:
- 2–3 tbsp canola oil (plus more as needed)
- ½ (14.5 oz) can fire-roasted diced tomatoes (or regular diced tomatoes)
- ½ tbsp sofrito (optional)
- 1 cup chicken broth
Seasonings:
- 1 tsp garlic powder
- 1½ tsp chili powder
- ¼ tsp cayenne pepper (adjust to taste)
- 1 tsp smoked paprika
- 1½ tsp adobo seasoning
- 1½ tsp cumin
- 1½ tsp Cajun seasoning
Tortillas & Cheese:
- 8–10 flour tortillas
- 16 oz shredded mozzarella cheese
Instructions
In a large bowl, coat the chicken thighs, bell peppers, and onion slices with all the spices and one tablespoon of canola oil. Toss until evenly coated.
Heat one tablespoon of canola oil in a large skillet over medium heat. Sear the chicken thighs for about 4–5 minutes per side until golden brown and fully cooked (165°F internal temperature). Remove from the pan and shred using two forks.
In the same skillet, add more oil if needed. Sauté the seasoned peppers and onions until tender and translucent, about five minutes.
Add fire-roasted diced tomatoes (with juice) and sofrito to the pan. Stir well, then pour in chicken broth. Let it simmer on low heat for about five minutes.
Return the shredded chicken to the skillet and mix it into the sauce. Simmer for another 15–20 minutes until well-coated and flavorful.
Press each tortilla into the top of the sauce for added flavor before placing it into a hot skillet. Cook until lightly charred on one side.
Layer shredded chicken, sautéed peppers, onions, and mozzarella cheese on one side of each tortilla. Fold in half and cook until the cheese melts and the tortilla crisps slightly.
Notes
Serving Suggestions: Garnish tacos with chopped cilantro, diced red onions, or a squeeze of lime juice for added freshness. Serve alongside Mexican rice or refried beans for a complete meal.
Tips & Tricks:
- Use chicken breasts instead of thighs for a leaner option but avoid overcooking to keep them juicy.
- Pressing tortillas into the sauce before cooking adds extra flavor to every bite.
Storage & Reheating: Store leftover chicken in an airtight container in the fridge for up to three days or freeze for up to three months. Reheat in a skillet with a splash of broth to maintain moisture. Warm tortillas separately before assembling tacos again.
