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Tacos de Pollo a la Mexicana


Shredded Chicken Tacos

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Rate this recipe 4.6/5 (5 Votes)
Tacos de Pollo a la Mexicana 1 Picture


  • 2 pounds of chicken breasts
  • 1/2 medium onion
  • 1 sprig cilantro
  • 1 clove garlic
  • 1 teaspoon salt
  • 3 roma tomatoes, chopped
  • 1 green bell pepper, chopped
  • 1/2 medium onion, chopped
  • 1 or 2 serrano chilies, finely chopped
  • 1/2 teaspoon ground cumin
  • 1 cup chicken broth*
  • 1/4 cup chopped cilantro, divided
  • 2 avocados, chopped
  • Lime wedges
  • Corn tortillas


Adapted from


Step 1

Cook the chicken breasts in 6 cups of water with the onion half, a sprig of cilantro, the garlic, and salt over medium-high heat for about 45 minutes or until fully cooked. Let cool slightly.
Shred or roughly chop the chicken.
Heat 2 tablespoons vegetable oil in a large skillet over high heat. Saute the onion and bell pepper for about 2 minutes, stirring constantly.
Add the shredded chicken, tomatoes, serrano chile, cumin, chicken broth, and 3 tablespoons of the chopped cilantro. (Note: For the chicken broth, I use the broth the chicken was cooked in.) Stir to combine; season with salt, if necessary.
Reduce heat to medium-low. Cover and let simmer for about 10 to 15 minutes.
To serve, spoon a couple of tablespoons of filling into the center of warm corn tortillas. Top with a squeeze of lime juice, chopped avocado, the reserved cilantro and your favorite salsa. Enjoy!!!


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