Best Chicken Tacos

Close up of shredded chicken tacos on a serving platter.

This is hands-down the BEST chicken taco recipe! I’ve been making these Healthy Sriracha Shredded Chicken Tacos for years and they’re such an easy win every time. The spicy flavor can be adjusted to taste and the whole recipe comes together in just 30 minutes. With just one pan and 9 simple ingredients, I’ll show you exactly how to make this easy, no-fuss taco recipe for a meal that everyone will love!

Course Dinner, Lunch, Dinner, Appetizer, Main Course

Cuisine American, Mexican

Diet Gluten Free

Prep Time 5

Cook Time 25

Total Time 30

Servings Servings

Calories 387kcal

Author Christine McMichael

Equipment

9-Inch Baking Dish

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

https://www.youtube.com/watch?v=NpmZl56cCmo

Notes

Adjust the thinness of the dressing

Nutrition