Shredded Chicken Tacos

In high school, my best friend and I had a Cinco de Mayo tradition. We’d leave soccer practice and drive to the next town over, where the only semi-authentic Mexican restaurant was. Still in our sweaty gear, we’d hit the taco bar, wearing the complimentary sombreros they gave out on the holiday, and eat until we wanted to be sick.

When we had our fill, we’d waddle back to her car and drive home with the windows down. We’d sing, we’d laugh, we’d shout hi to people walking (all while still clad in our sombreros, of course). Those were the days.

shredded chicken tacos

This year, I really missed that time with her. I missed the feeling of the cool breeze on my still hot skin. I missed the warm flour tortillas. I missed the glares of people at neighboring tables as we laughed loudly and uncontrollably.

So, naturally, I made tacos. Shredded Chicken Tacos. Cooked low and slow with a spicy, smoky salsa and paired with creamy avocado, these tacos are the perfect start to taco season, in all its glory.

shredded chicken tacos

Shredded Chicken Tacos 

2 pounds boneless, skinless chicken breasts

1 medium white onion, thin sliced

1 16-oz. jar salsa of your choice (I used Frontera’s Chipotle Pumpkin)

flour tortillas, avocado, and other toppings for serving.

In a large pot (or a slow cooker if you should be so lucky to own one), combine the chicken, onion, and salsa. Cover and cook on low for 3 – 4 hours, or until begins to shred when pulled with a fork.

Once cooked, allow to cool for 30 minutes before shredding the chicken with two forks.

Pile chicken onto tortillas and toppings of your choice. Serve warm!

shredded chicken tacos

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