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Photo Credit: Elizabeth Newman

Taco Tuesday Chicken Tacos

TACO TUESDAY CHICKEN TACOS is excerpted from AT HOME WITH NATALIE © 2018 by Natalie Morales with Ann Volkwein. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Having theme nights, like Meat Loaf Mondays, Taco Tuesdays, or Breakfast-for-Dinner Saturdays makes dinner more of an "event," something the kids can plan on and look forward to. These tacos are a weeknight must for days they have to get out the door fast for sports/games in the evening. I often use leftover grilled chicken or rotisserie chicken to speed things up even more, but if you are starting from scratch, it's still super quick and simple. Make a platter with toppings, such as sour cream, Mexican crema, chopped tomatoes, finely chopped lettuce or cabbage, onions, cilantro, and fresh lime wedges to garnish, and let your kids build their own, as they are more likely to try new things this way.

Taco Tuesday Chicken Tacos



Prep Time

10 minutes

Cook Time

30 minutes




Natalie Morales

Image of Taco Tuesday Chicken Tacos


  • 1½ pounds chicken breast
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup chopped white onion
  • 1 14.5 ounce can diced tomatoes with juices
  • ‚Öì cup fresh lime juice
  • 2 garlic cloves (minced)
  • 1 tablespoon chili powder
  • 2 teaspoons red wine vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon sugar
  • 8 to 12 to rtilla shells of your choosing (we like 6-inch corn tortillas)


  1. Season the chicken breasts with the salt and pepper.
  2. In a large skillet, heat the olive oil over medium heat. Cook the chicken until golden, about 3 minutes per side. Add the onion and cook, stirring, until slightly translucent, about 2 minutes. Stir in the tomatoes with their juices, lime juice, garlic, chili powder, vinegar, cumin, oregano, and sugar. Reduce the heat and simmer, uncovered, stirring frequently, until the chicken is cooked through, about 15 minutes.
  3. Transfer the chicken to a cutting board. Use two forks to shred the meat, then transfer it back to the skillet. To allow the taco sauce to really seep into the shredded chicken, simmer for 5 to 8 minutes more.
  4. If you're using soft shells, warm the tortillas, sandwiched between damp paper towels, for about 30 seconds in the microwave. If you're using hard shells, put them in a 250°F oven until warm, about 5 minutes. Serve.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
8 grams
27 grams
8 grams
Saturated Fat
1 grams
83 milligrams
292 milligrams
2 grams
3 grams
dairy free
gluten free
nut free


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