How to Make Chicken for Soft Tacos Step by Step
- STEP 1: Cook the Chicken
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 pound of boneless, skinless chicken breasts cut into strips to the skillet, and cook until no longer pink, about 5-7 minutes.
- STEP 2: Season the Chicken
Sprinkle 1 ounce of taco seasoning over the chicken, stirring to coat evenly. Cook for an additional 2-3 minutes.
- STEP 3: Assemble the Tacos
Warm 8 small flour tortillas in a dry skillet or microwave until pliable. Assemble the tacos by placing chicken strips in the center of each tortilla.
- STEP 4: Top and Serve
Top each chicken taco with your favorite toppings and serve while warm!
* Percent Daily Values are based on a 2000 calorie
- Calories:357
- Fat:11 g17%
- Saturated Fat:3 g19%
- Trans Fat :0.01 g
- Polyunsaturated Fat :2 g
- Monounsaturated Fat:4 g
- Cholesterol:73 mg24%
- Sodium:1145 mg50%
- Potassium:495 mg14%
- Carbohydrates:34 g11%
- Fiber :3 g13%
- Sugar:4 g4%
- Protein:29 g58%
- Vitamin A :699 IU14%
- Vitamin C :5 mg6%
- Calcium :93 mg9%
- Iron:3 mg17%
When it comes to tacos, I’m generally a soft shell kind of girl. For these quick and easy chicken tacos, I just cooked up some tender chicken strips coated in taco seasoning, then wrapped them in flour tortillas with a couple of simple toppings. These soft chicken tacos are loaded with flavor and ready in 20 minutes, so they’re perfect for my weekly Taco Tuesday!
Spice it Up!
To make your soft chicken tacos spicier, I recommend adding hot sauce and sliced jalapeños on top. You can also add a pinch of cayenne pepper to the chicken before cooking it.
Soft Chicken Tacos Recipe
These easy soft chicken tacos are so quick to prep for taco Tuesday. Just 3 ingredients and ready in 20 minutes!
Prep Time:10minutes
Cook Time:10minutes
Total Time:20minutes
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts (sliced into thin strips*)
- 1 ounce taco seasoning (1 envelope)
- 8 small flour tortillas (**)
Optional Toppings
- diced tomatoes
- salsa
- chopped jalapeños
- chopped fresh cilantro
- sour cream
- shredded cheese
- shredded lettuce
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken strips to the skillet and cook until no longer pink, about 5-7 minutes.1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts
- Sprinkle taco seasoning over the chicken, stirring to coat evenly. Cook for an additional 2-3 minutes.1 ounce taco seasoning
- Warm the flour tortillas in a dry skillet or microwave until pliable. Assemble the tacos by placing chicken strips in the center of each tortilla.8 small flour tortillas
- Top with your favorite toppings and serve. Enjoy.diced tomatoes, salsa, chopped jalapeños, chopped fresh cilantro, sour cream, shredded cheese, shredded lettuce
Notes
*Thighs also work, or make things even easier and use shredded rotisserie chicken from the store!
**I like soft flour tortillas, but corn also work.
Tips:
- Warm the tortillas before adding the chicken so that they are soft and pliable.
- If you prefer hard taco shells, you can use those instead.
- To keep tortillas warm, wrap them in a clean kitchen towel or aluminum foil and place them in a low oven (around 200°F) until ready to serve.
- Nutritional information does not include optional toppings.
Storage: Store chicken taco filling in an airtight container in the refrigerator for 3 days, or freeze for 3 months. Store tortillas and other taco toppings separately.
How to Store and Reheat
These chicken soft tacos are best served as soon as they are made. Any leftover chicken can be kept covered in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, in the microwave, or in an Air Fryer until warmed through.
