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Pulled Chicken Tacos

Pulled Chicken Tacos
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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.

Ingredients

Scale

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

Step 1: Season the Ingredients

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.

Step 2: Sear the Chicken

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.

Step 3: Sauté Vegetables

In the same skillet, add more oil if needed. Sauté the seasoned peppers and onions until tender and translucent, about five minutes.

Step 4: Build the Sauce

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.

Step 5: Combine Chicken with Sauce

Return the shredded chicken to the skillet and mix it into the sauce. Simmer for another 15–20 minutes until well-coated and flavorful.

Step 6: Prepare Tortillas

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.

Step 7: Assemble Tacos

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.

Find it online: https://mexicanrecipe.info/pulled-chicken-tacos/