Healthy Sriracha Shredded Chicken Tacos Recipe
When it comes to making weeknight dinners for my family, I’m ALL about an effortless one pan recipe that just goes in the oven. And it doesn’t get any easy than these Sriracha Shredded Chicken Tacos!
This Chicken Taco Recipe has been my go-to for years. While I love topping it with sriracha for a spicy kick, I often make it with a mild hot sauce or even seasoned ketchup for a SUPER mild version for the kids. They love it every single time! It adds just the right amount of flavor and the entire recipe comes together on a single sheet pan. If you’ve been searching for the ultimate quick and easy healthy dinner idea, then these shredded chicken tacos are a game-changer!
Why You’ll Love This Chicken Taco Recipe
When it comes to chicken taco recipes, these Sriracha Shredded Chicken Tacos are hands-down my favorite! Here’s what you’ll love about it:
- 30 Minutes – That’s it! Make this entire recipe in just 30 minutes flat.
- Easy to Make – Low effort and made with 9 simple ingredients.
- So Much Flavor – The sriracha adds so much flavor to these yummy chicken tacos!
- One Pan Recipe – Bake the chicken on a sheet pan, casserole dish, or baking dish with sriracha, then shred it on the same pan. It’s ready to go for this taco recipe and cleanup is a breeze!
You’ll Also Love: Baja Shrimp Tacos Recipe
Shredded Chicken Tacos Recipe Ingredients
You’ll only need 9 easy-to-find ingredients for this recipe! Here’s what you’ll need for shredded chicken tacos:
- Chicken Breasts – Thinly sliced for best results.
- Sriracha – This is what adds flavor and spicy kick to the chicken! You can also use a mild hot sauce if you’re craving something a little less intense.
- Garlic/Coconut Aminos – I love mixing this with the sriracha for added flavor!
- Corn Tortillas – Whole wheat flour tortillas or a 50/50 mix tortilla work great, too. You can also make this with homemade Almond Flour Tortillas!
- Chopped Red Cabbage – The crunch of the red cabbage with the spicy chicken is SO good. Feel free to use any type of lettuce or cabbage you want.
- Chopped Bell Peppers – Red, green, yellow are all delicious.
- Feta Cheese – I love how crumbled feta cheese brings the flavors together! Cotija cheese or queso fresco are great options, too.
- Plain Greek Yogurt – For the dressing. Or use sour cream!
- Fresh Lime Juice – A squeeze of lime juice over these tacos is SO good.
TIP: I also like to add some chopped green onions over the tacos, they really take them up a notch!
How to Make Shredded Chicken Tacos
Making this recipe is INCREDIBLY easy! All you’ll need is a baking dish and a few ingredients to get started. Here’s how to make shredded chicken tacos in just 30 minutes:
- Place the chicken and drizzle sriracha on top. Bake for 30 minutes!
- Meanwhile, heat up the tortillas and prep the veggies.
- When the chicken is done, use two forks to shred it all and mix it into the sauce right on the same sheet pan.
- Assemble each tortilla with shredded chicken, cabbage, bell peppers, feta cheese, and a squeeze of lime juice. Enjoy!
TIP: Get more ideas for healthy taco nights with these 25+ BEST Healthy Taco Recipe Ideas!
Healthy Chicken Tacos Variations
- Add fresh avocado cubes or a drizzle of this Creamy Avocado Lime Dressing!
- Use salsa or mild hot sauce instead of sriracha for a milder flavor.
- You can also drizzle hot honey over the chicken for a sweeter taste!
- Top with fresh cilantro or chopped green onions.
- Add crushed red pepper on top!
RELATED: Hot Honey ChickenBowls
Shredded Chicken Taco Recipe Tips
- Spray the sheet pan with a little bit of avocado oil before adding the chicken to keep it from sticking.
- Feel free to marinate the chicken the night before for an even better flavor!
- Depending on the thickness of the chicken, the bake time may vary. Be sure to check it and cut into it to make sure that it’s done.
- It’s easy to make these chicken tacos your own! Swap out the toppings, cheese, and sauce to adjust to your taste.
Serving Suggestions
There are so many delicious side dish pairings for this recipe! Here are a few ideas for how to serve chicken tacos:
- Spanish Rice & Beans
- Cilantro Lime Rice
- Yuca Fries
- Crispy Air Fryer Zucchini
- Chili Mango Zesty Quinoa Salad
Toppings for Healthy Chicken Tacos
- Feta Cheese
- Queso Fresco
- Healthy Ranch Dressing
- Cotija Cheese
- Cilantro Lime Sauce
- Shredded Mexican Cheese
- Fresh Avocado
- Creamy Lemon Tahini Dressing
- Cilantro
How to Store Leftovers
Refrigerator – Place the taco components in separate airtight containers and store in the fridge for up to 4-5 days. When ready to enjoy, heat the tortillas and chicken in the microwave separately, then assemble the tacos!
Freezer – I recommend only freezing the shredded chicken for this recipe. Once it’s cooled, place it in an airtight container (preferably glass so it doesn’t stain) and store in the freezer for up to 3 months. When ready to enjoy, heat up tortillas on the stovetop, heat the chicken in the microwave, and assemble tacos!
More Taco Recipes
- Sriracha Shrimp Tacos
- Easy Ground Beef Tacos
- Jerk Chicken Tacos
- Mexican Barbacoa Tacos
- Baked Mahi Mahi Taco Recipe
- The BEST Chicken Fajita Tacos
Watch How To Make Healthy Chicken Tacos
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Best Chicken Tacos
Equipment
Ingredients
- 1/4 cup sriracha (or any hot sauce)
- 2 Tablespoons coconut aminos
- 2 teaspoons minced garlic
- 1 1/2 pounds chicken breast (about 2-3 medium)
- 8 medium corn tortillas
- 2-3 Tablespoons plain Greek yogurt (or sour cream)
- 1 cup finely chopped red cabbage
- 1/2 cup chopped bell peppers
- 1/2 cup crumbled feta cheese (or cotija)
- freshly squeezed lime juice (to taste)
- chopped green onions (optional, as topping)
Instructions
- Preheat the oven to 375 degrees F.
- Mix the sriracha, coconut aminos, and garlic. Set aside about 2 Tablespoons of the sauce.
- Place the chicken in a lightly oiled baking dish or sheet pan with high sides and coat evenly with the rest of the sriracha mixture.
- Bake for 25-30 minutes (or until fully cooked).
- While the chicken is baking, heat the tortillas up on the stovetop or microwave.
- When the chicken has finished baking, shred it with two forks, mixing any liquid in the baking dish into the shredded chicken.
- Whisk the set aside sauce with the yogurt or sour cream to create a dressing.
- Fill each tortilla with shredded chicken, chopped red cabbage, and chopped peppers.
- Top each taco with feta cheese, a drizzle of the dressing, a squeeze of lime, and chopped green onions (optional). Enjoy!
Video
Notes
- Adjust the thinness of the dressing
NICOLE says:
LOOKS VERY YUMMY! DEFF GIVING IT A TRY TONIGHT 🙂
Samantha Butler says:
Is this 128 cals per taco or the whole meal?
Christine McMichael replied:
The calorie count is per taco. Enjoy! 🙂
Kelsey says:
Amazing recipe! I am always searching for healthier meals that don’t require an insane amount of ingredients. This recipe was perfect. However, my boyfriend is a baby when it comes to “spicy” food so we left out the sriracha. We just seasoned the chicken, baked it in the oven, and then shredded it. We put the chicken in separate bowls and he mixed his with teriyaki and I mixed mine with Frank’s buffalo sauce. Both were good! However, if you don’t mind spice, I recommend Frank’s 🙂
Rosanna Evola replied:
What are the macros for this ? 🙂
Quick Healthy Dinner Recipes says:
[…] To see the complete recipes and how to create it, you can follow this link: Quick Healthy Dinner Recipes […]
Gina (Love, Auntie) says:
This review is long overdue. I’ve added this meal into our binder of favorites, and we have it repeatedly. I LOVE it! And it is a totally different take on the traditional tacos! Thank you for sharing!
Christine McMichael replied:
I’m so glad to hear that, Gina! That’s amazing. Love that it’s a part of your favorite recipes!
Dawn says:
Delicious! Very easy to make! Healthy as well!
Thomas says:
So good. Thank you for this.
Christine McMichael replied:
So glad you enjoyed the recipe! 🙂
DaAshPash replied:
This was a bit dry, but we decided to add avocado, taco sauce, and lots more lime juice, and my hubby and I enjoyed these quite a bit. Next time we’ll add plain Greek yogurt (or light sour cream), too. I loved the idea of putting sriracha directly on chicken. Thanks for the recipe! It was super easy.
Izzy says:
Hi!! I would like to know , is it 128 calories per taco!! Thank you!!
Christine McMichael replied:
Yes, that is correct 🙂 Enjoy!
Lindsey says:
This is literally one of my favorite recipes ever!!! It is SO good. Very quick & easy not to mention cheap. The feta and sriracha really compliment each other. I usually make homemade guac and salsa as a side and top the tacos with cilantro. Always make extra chicken to use for homemade quesadillas which is SO good as well. Thank you for this amazing recipe!
Christine McMichael replied:
So glad to hear that, Lindsey! 🙂 That homemade guac sounds AMAZING!
Jen says:
It was really good and incredibly easy! I made some guacamole too:)
Christine McMichael replied:
So glad you enjoyed the recipe, Jen! 🙂
Kim says:
Going to try this
Christine McMichael replied:
Enjoy, Kim! 🙂
Abdallah says:
What kind of peppers do you use for the siracha shredded chicken tacos recipe?
Christine McMichael replied:
Hello! I used mini sweet peppers because it’s what I had on hand, but regular bell peppers work great as well!
Laura says:
Oh my gosh delicious! I added black beansbas a side dish! Yum!!!
Christine McMichael replied:
So glad you enjoyed the recipe, Laura! 🙂
Ashley Haddox-Williams says:
Is 2 tacos considered 1 serving?
Christine McMichael replied:
Hi, Ashley! Each taco is a serving. Enjoy the recipe!
Kim says:
Made these last night and they were absolutely delicious!
Christine McMichael replied:
So glad you enjoyed the recipe, Kim! 🙂
sheepy replied:
Hi, i am going to try this recipe today. It looks delicious. Thank you for the recipe.