Go Back

Easy Chicken Tacos

Course: Main Course


  • 2 tbsp olive oil
  • 1 cup onion roughly chopped
  • garlic to taste
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp paprika
  • 1/4 cup chicken stock
  • 3/4 cup canned crushed fire-roasted tomatoes standard crushed tomatoes works fine as well
  • salt to taste
  • 2 medium chicken breasts, boneless you can use rotisserie chicken or make your own
  • 1/4 cup water
  • 3 tbsp olive oil


  • Heat pan to medium heat.
  • Add oil and onion to pan and sauté until tender.
  • Add in garlic and cook for 1 minute, or until aromatic.
  • Toast the spices (chili powder, cumin, oregano, paprika) for 1 minute.
  • Add in chicken stock, tomatoes, and salt and cook for 5-10 minutes, or until somewhat reduced.
  • Place this mixture into a blender (wait to cool) and blend until smooth.
  • Add olive oil and chicken breasts to the heated pan. Cook for 4 minutes on each side until golden in colour.
  • Add in water and cover. Simmer for another 6 minutes. Transfer to a bowl and shred with two forks.
  • Add the sauce and the shredded chicken back into the pan and mix until the chicken is coated in sauce. Serve warm or cold in a tortilla or on rice with your favourite veggies/toppings.