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!
Top Reader Reviews
I made this recipe yesterday and it turned out absolutely AMAZING!! I followed exactly step by step but decided to add Lawry’s Seasoning with the additional spices. Very yummy will def make this again
–
Amazing recipe, it tasted so good
–
Soft Shell Chicken Breast Tacos
When it comes to tacos, I love both ground chicken and shredded chicken. But for these soft shell tacos with chicken, I wanted something more substantial. Hearty strips of taco-seasoned chicken breast are just what the doctor ordered! I love that it only takes 10 minutes to prep these easy chicken tacos and 10 minutes to cook them, too. Perfect for when I need to get dinner on the table in a hurry!
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
My Tip for Extra-Juicy Taco Meat
While it may be instinctive to plate up these chicken tacos while they’re rip-roaring hot, doing so can make them dry. I recommend turning off the heat and letting the chicken sit in the skillet while you warm your tortillas. This allows the juices to redistribute, making the meat juicier and more flavorful!
Soft Chicken Tacos Recipe
Ingredients
- 1 tablespoon olive oil (or butter)
- 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
- pickled red onions
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, pickled red onions
Notes
- Pound the chicken breasts to an even thickness before slicing so your strips all cook at the same rate.
- For saucier chicken, after you add the seasoning, add ½ cup of water, chicken broth, or thin salsa.
- Finish the chicken with a squeeze of fresh lime juice to make the flavor pop!
- If you have a gas stove, use tongs to hold the tortillas directly over the flame for 5-10 seconds per side until they get a few black charred spots.
- 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.
- Serve with rice and beans or steamed fresh veggies for a complete meal.
- Nutritional information does not include optional toppings.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken for Soft Tacos Step by Step
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. If your chicken breasts are unevenly thick, I recommend pounding them to an even thickness before slicing so your strips all cook at the same rate.
Season the Chicken: Sprinkle 1 ounce of taco seasoning over the chicken, stirring to coat evenly. Cook for an additional 2-3 minutes, or until the chicken is fully cooked through to 165°F. For saucier chicken, add in ½ cup of water, chicken broth, or thin salsa and simmer until it coats the chicken. Remove from heat and let the chicken rest in the pan while you prep the tortillas. Finish with a squeeze of fresh lime juice to make the flavor pop!
Assemble the Tacos: Warm 8 small flour tortillas in a dry skillet or microwave until pliable. If you have a gas stove, you can char them directly in the flame with metal tongs for a smokier flavor. Assemble the tacos by placing a few chicken strips in the center of each tortilla.
Top and Serve: Top each chicken taco with your favorite toppings and serve while warm. I topped mine with diced tomatoes, sliced jalapeños, and fresh cilantro–yum!
How to Store, Freeze, 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 or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating on the stovetop over medium heat, in the microwave, or in an air fryer until warmed through.
Leave a Reply