20 Spicy Shredded Chicken Taco Recipes for Every Occasion

Are you tired of the same old taco recipes? Do you crave a flavor explosion that will leave your taste buds dancing? Look no further! In this article, we’re counting down our top 20 spicy shredded chicken taco recipes for every occasion. From slow cooker chipotle to pineapple salsa and buffalo ranch, we’ve got a recipe for everyone.

Whether you’re hosting a casual Taco Tuesday dinner party or looking for a unique twist on traditional tacos, these spicy shredded chicken recipes are sure to satisfy your cravings. With flavors ranging from smoky paprika to Thai peanut, there’s something for every heat level and taste bud. So grab a tortilla, get ready to spice things up, and let the taco fiesta begin!

Slow Cooker Chipotle Shredded Chicken Tacos

Elevate your taco game with this smoky, flavorful recipe that’s perfect for a crowd. This slow cooker chipotle shredded chicken is tender, juicy, and packed with bold flavor.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 1/4 cup chipotle peppers in adobo sauce
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup chicken broth
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 8-10 tacos shells, lime wedges, and your favorite toppings

Instructions:

1. Place the chicken breasts in a slow cooker.
2. In a separate bowl, mix together chipotle peppers, diced tomatoes, chicken broth, cumin, smoked paprika, salt, and pepper.
3. Pour the mixture over the chicken.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Shred the chicken with two forks and stir to combine with the sauce.
6. Serve in tacos shells with your favorite toppings.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Avocado Lime Shredded Chicken Tacos

Elevate your taco game with this refreshing twist on a classic! This recipe combines the creamy richness of avocado, the zesty brightness of lime, and the tender juiciness of shredded chicken.

Ingredients:

– 1 pound boneless, skinless chicken breasts
– 1/2 ripe avocado, diced
– 1/4 cup freshly squeezed lime juice
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper, to taste
– 8-10 corn tortillas
– Optional toppings: chopped cilantro, red onion, sour cream

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
3. Add chicken breasts to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
4. Shred cooked chicken with two forks.
5. In a separate bowl, mix diced avocado with lime juice, salt, and pepper.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos by spooning shredded chicken onto tortillas, topping with avocado mixture, and adding desired toppings.

Cooking Time: 45 minutes (including marinating time)

Pineapple Salsa Shredded Chicken Tacos

Pineapple Salsa Shredded Chicken Tacos Recipe

Get ready for a flavor explosion with these Pineapple Salsa Shredded Chicken Tacos! Sweet and tangy pineapple salsa pairs perfectly with tender shredded chicken, crispy taco shells, and creamy avocado.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 1/4 cup pineapple salsa (homemade or store-bought)
– 8-10 corn tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– 1 ripe avocado, diced
– Optional toppings: cilantro, lime wedges, sour cream

Instructions:

1. Preheat oven to 375°F (190°C).
2. Place chicken breasts on a baking sheet lined with parchment paper and bake for 20-25 minutes or until cooked through.
3. Shred the cooked chicken into bite-sized pieces.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spreading shredded chicken onto tortillas, topping with pineapple salsa, cheese, and avocado.
6. Add any desired toppings and serve immediately.

Cooking Time: Approximately 35-40 minutes

Buffalo Ranch Shredded Chicken Tacos

Elevate your taco game with this bold and tangy recipe that combines the flavors of buffalo chicken, ranch dressing, and crispy taco shells.

Ingredients:

– 1 pound boneless, skinless chicken breasts
– 1/2 cup buffalo wing sauce (such as Frank’s RedHot)
– 1/4 cup ranch dressing
– 1 tablespoon olive oil
– 8-10 corn tortillas
– Shredded cheese (Cheddar or Monterey Jack work well)
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream

Instructions:

1. Preheat oven to 375°F.
2. In a large bowl, whisk together buffalo wing sauce and ranch dressing. Add chicken breasts and toss until coated.
3. Heat olive oil in a large skillet over medium-high heat. Add chicken mixture and cook for 5-7 minutes or until cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with shredded chicken, cheese, and desired toppings.

Cooking Time: 15-20 minutes

Mango Habanero Shredded Chicken Tacos

Elevate your taco game with this flavorful recipe that combines the sweetness of mango with the heat of habanero peppers.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 1/4 cup mango puree
– 2 tbsp olive oil
– 1 habanero pepper, seeded and finely chopped
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: diced onions, cilantro, avocado, sour cream

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together mango puree, olive oil, habanero pepper, cumin, smoked paprika, salt, and pepper.
3. Add the chicken breasts to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
4. Remove the chicken from the marinade and bake for 20-25 minutes or until cooked through.
5. Shred the chicken with two forks and season with salt and pepper to taste.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos with shredded chicken, desired toppings, and serve immediately.

Cooking Time: 25-30 minutes

BBQ Shredded Chicken Tacos with Slaw

This recipe brings together the flavors of BBQ and tacos, topped off with a refreshing slaw. It’s perfect for a quick and delicious meal or gathering.

Ingredients:
– 2 lbs boneless, skinless chicken breasts
– 1/4 cup BBQ sauce
– 8-10 taco-sized corn tortillas
– 1 cup shredded red cabbage
– 1/2 cup mayonnaise
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Optional toppings: diced avocado, sour cream, cilantro, lime wedges

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together BBQ sauce, salt, and pepper.
3. Add chicken breasts to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Bake chicken for 25-30 minutes or until cooked through.
5. Shred chicken with two forks and set aside.
6. In a medium bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper.
7. Add shredded cabbage and stir to combine.
8. Warm tortillas according to package instructions.
9. Assemble tacos by spooning shredded chicken onto a tortilla, followed by a dollop of slaw and any desired toppings.

Cook Time: 30-40 minutes

Greek Yogurt Shredded Chicken Tacos

This recipe combines the creaminess of Greek yogurt with the tanginess of lime juice, all wrapped up in a crunchy taco shell. Perfect for a quick and easy dinner or lunch, these tacos are sure to please!

Ingredients:

– 1 pound boneless, skinless chicken breasts
– 1/2 cup plain Greek yogurt
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Sliced radishes, cilantro, and diced tomatoes (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together Greek yogurt, lime juice, cumin, paprika, salt, and pepper.
3. Add chicken breasts to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
4. Shred cooked chicken with two forks.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning shredded chicken onto a tortilla, topping with radishes, cilantro, and diced tomatoes (if using).

Cook Time: 45 minutes

Jalapeño Popper Shredded Chicken Tacos

Elevate your taco game with this creamy, spicy, and deliciously easy recipe! This flavorful dish combines tender shredded chicken, crispy jalapeños, and a hint of cream cheese for a mouthwatering twist on traditional tacos.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 2-3 jalapeño peppers, seeded and chopped
– 1/4 cup cream cheese, softened
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: shredded lettuce, diced tomatoes, sour cream, cilantro

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high. Add chicken and cook until browned, about 5 minutes.
3. Remove chicken from skillet and set aside. Add chopped jalapeños and cook until crispy, about 2-3 minutes.
4. In a mixing bowl, combine cooked chicken, cream cheese, cumin, paprika, salt, and pepper. Mix well.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos by spooning chicken mixture onto tortillas and topping with jalapeños and desired toppings.

Cook Time: About 25 minutes

Pesto Shredded Chicken Tacos

Elevate your taco game with this flavorful and easy-to-make recipe that combines the creaminess of pesto with the comfort of shredded chicken.

Ingredients:

– 1 pound boneless, skinless chicken breasts
– 1/4 cup pesto
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 8-10 corn tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: diced tomatoes, shredded lettuce, sliced avocado

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5-6 minutes. Let cool.
3. Shred the cooled chicken with two forks.
4. In a separate pan, add the diced onion and minced garlic. Cook until softened, about 2-3 minutes.
5. Stir in the pesto and cook for an additional minute.
6. Add the shredded chicken to the pan and stir until coated with the pesto mixture.
7. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
8. Assemble tacos by spooning the chicken mixture onto a warmed tortilla, followed by a sprinkle of cheese and any desired toppings.

Cook Time: 15-20 minutes

Korean Gochujang Shredded Chicken Tacos

This recipe combines the bold flavors of Korean gochujang with the familiar comfort of tacos, resulting in a unique and delicious fusion dish. With just a few simple ingredients, you can create a spicy and savory twist on traditional taco Tuesday.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 2 tbsp gochujang (Korean chili paste)
– 1 tsp soy sauce
– 1 tsp brown sugar
– 1/4 cup water
– 8-10 corn tortillas
– Sliced green onions, cilantro, and lime wedges for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together gochujang, soy sauce, brown sugar, and water.
3. Add chicken breasts to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
4. Bake chicken for 25-30 minutes, or until cooked through.
5. Shred chicken with two forks and stir in any remaining marinade.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos by spooning shredded chicken onto tortillas and garnishing with green onions, cilantro, and lime wedges.

Cook Time: 25-30 minutes

Cilantro Lime Shredded Chicken Tacos

Add a burst of fresh flavor to your taco Tuesday with these Cilantro Lime Shredded Chicken Tacos. This recipe is quick, easy, and packed with citrusy goodness.

Ingredients:

– 1 pound boneless, skinless chicken breasts
– 1/4 cup freshly chopped cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon olive oil
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 8-10 corn tortillas
– Sliced radishes, lime wedges, and your favorite taco toppings (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together cilantro, lime juice, olive oil, garlic powder, salt, and pepper.
3. Add the chicken breasts to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
4. Remove chicken from marinade and place on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until cooked through.
5. Shred the chicken with two forks and serve in tortillas with your favorite toppings.

Cooking Time: 25-30 minutes

Pico de Gallo Shredded Chicken Tacos

A flavorful twist on traditional tacos, this recipe combines the bold flavors of pico de gallo with shredded chicken and crispy tortillas.

Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup pico de gallo (store-bought or homemade)
– 8-10 corn tortillas
– 1/4 cup shredded Monterey Jack cheese (optional)
– Sour cream, cilantro, and lime wedges for serving

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook chicken breasts over medium-high heat until browned on both sides and cooked through.
3. Shred the cooked chicken with two forks and set aside.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning shredded chicken onto a tortilla, followed by a spoonful of pico de gallo, and topping with cheese (if using).
6. Serve immediately and offer additional toppings like sour cream, cilantro, and lime wedges.

Cooking Time: 20-25 minutes

Black Bean and Corn Shredded Chicken Tacos

This recipe brings together the bold flavors of black beans, corn, and shredded chicken to create a delicious and easy-to-make taco filling. Perfect for a quick weeknight dinner or a party-friendly snack.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 1 can black beans, drained and rinsed
– 1 cup frozen corn kernels, thawed
– 1/4 cup chopped fresh cilantro
– 2 tbsp lime juice
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper, to taste
– 8-10 corn tortillas

Instructions:

1. Preheat oven to 375°F (190°C).
2. Shred the chicken breasts into bite-sized pieces.
3. In a large skillet, combine shredded chicken, black beans, corn kernels, cumin, smoked paprika, lime juice, salt, and pepper. Cook over medium heat for 5-7 minutes or until heated through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with chicken mixture, cilantro, and your favorite toppings.

Cooking Time: 15-20 minutes

Garlic Butter Shredded Chicken Tacos

Get ready to elevate your taco game with this simple and flavorful recipe! Shredded chicken smothered in garlic butter and wrapped in a crispy taco shell is a match made in heaven.

Ingredients:

– 1 pound boneless, skinless chicken breasts
– 2 cloves of garlic, minced
– 2 tablespoons unsalted butter
– 1 teaspoon dried oregano
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 8-10 taco shells
– Optional toppings: shredded cheese, diced tomatoes, avocado, sour cream

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Add chicken to the skillet and cook until browned, about 5-6 minutes.
4. Transfer chicken to a baking dish and top with oregano, cumin, salt, and pepper. Bake for 15-20 minutes or until cooked through.
5. Shred chicken with two forks and stir in remaining butter mixture.
6. Warm taco shells according to package instructions.
7. Assemble tacos by spooning shredded chicken into the shells and adding your desired toppings.

Cooking Time: 25-30 minutes

Thai Peanut Shredded Chicken Tacos

Experience the bold flavors of Thailand in a twist on traditional tacos with this recipe for Thai Peanut Shredded Chicken Tacos. The creamy peanut sauce and spicy kick from the chili flakes will transport your taste buds to the streets of Bangkok.

Ingredients:

– 1 pound boneless, skinless chicken breasts
– 1/4 cup peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 1 tablespoon lime juice
– 1 teaspoon grated ginger
– 1/2 teaspoon chili flakes
– 8-10 corn tortillas
– Shredded lettuce
– Diced tomatoes
– Sliced green onions
– Crushed peanuts for garnish

Instructions:

1. In a large skillet, cook chicken over medium-high heat until browned and cooked through.
2. In a blender or food processor, combine peanut butter, soy sauce, honey, lime juice, ginger, and chili flakes. Blend until smooth.
3. Shred the cooked chicken with two forks.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning shredded chicken onto a tortilla, followed by a drizzle of peanut sauce, lettuce, tomatoes, green onions, and crushed peanuts.

Cooking Time: 15-20 minutes

Baja-Style Shredded Chicken Tacos

Experience the bold flavors of Baja California with this easy and delicious recipe for shredded chicken tacos.

Ingredients:

– 1 pound boneless, skinless chicken breasts
– 1/2 cup lime juice
– 1/4 cup chopped cilantro
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Sliced radishes, lime wedges, and sour cream (optional)

Instructions:

1. Preheat oven to 375°F.
2. In a large bowl, whisk together lime juice, cilantro, garlic, oregano, cumin, paprika, salt, and pepper.
3. Add the chicken breasts to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
4. Remove the chicken from the marinade and place on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes or until cooked through.
6. Shred the chicken with two forks and serve in tortillas with your choice of toppings.

Cooking Time: 20-30 minutes

Smoky Paprika Shredded Chicken Tacos

Elevate your taco game with this smoky and flavorful recipe that combines tender chicken, tangy lime juice, and a hint of paprika. Perfect for a quick weeknight dinner or a casual gathering with friends.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1 tsp chili powder
– 1/2 tsp lime zest
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper to taste
– Lime wedges, for serving
– Tortillas, shredded cheese, cilantro, and other toppings of your choice

Instructions:

1. Preheat oven to 375°F.
2. In a large bowl, whisk together olive oil, smoked paprika, chili powder, lime zest, garlic, salt, and pepper.
3. Add chicken to the bowl and toss to coat evenly.
4. Transfer the mixture to a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
5. Shred the chicken with two forks and stir in diced tomatoes.
6. Warm tortillas according to package instructions.
7. Assemble tacos by spooning the shredded chicken onto tortillas, topping with your desired toppings, and serving with lime wedges.

Cooking Time: 25-30 minutes

Pineapple Teriyaki Shredded Chicken Tacos

Elevate your taco game with this sweet and savory recipe! This unique fusion of flavors combines the tropical taste of pineapple, the richness of teriyaki sauce, and the comfort of shredded chicken.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 1 cup teriyaki sauce
– 1/2 cup pineapple juice
– 1/4 cup brown sugar
– 2 tbsp soy sauce
– 2 tsp grated ginger
– 1/4 tsp red pepper flakes (optional)
– 8-10 corn tortillas
– Shredded cheese, cilantro, and diced avocado for toppings

Instructions:

1. In a large skillet or wok, combine chicken breasts, teriyaki sauce, pineapple juice, brown sugar, soy sauce, ginger, and red pepper flakes (if using). Cook over medium-high heat until the chicken is fully cooked.
2. Shred the cooked chicken with two forks and set aside.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos by spooning shredded chicken onto a tortilla, followed by your desired toppings.

Cooking Time: 25 minutes

Spicy Sriracha Shredded Chicken Tacos

Elevate your taco game with this bold and flavorful recipe, featuring spicy shredded chicken, crispy tortillas, and a tangy slaw.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1/4 cup Sriracha sauce
– 1 tsp lime juice
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Slaw (recipe below)
– Optional toppings: diced avocado, sour cream, cilantro, pickled onions

Instructions:

1. Preheat oven to 375°F.
2. In a large bowl, whisk together olive oil, Sriracha sauce, lime juice, cumin, smoked paprika, salt, and pepper.
3. Add chicken breasts and toss to coat; let marinate for at least 30 minutes or up to 2 hours in the refrigerator.
4. Remove from marinade and bake for 25-30 minutes or until cooked through.
5. Shred chicken with two forks and stir in any remaining juices.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos by spooning shredded chicken onto tortillas, topping with slaw, and adding desired toppings.

Slaw:

– 1 cup red cabbage, thinly sliced
– 1/2 cup purple onion, thinly sliced
– 2 tbsp lime juice
– 1 tsp honey
– Salt and pepper, to taste

Combine all ingredients in a bowl; stir to combine. Refrigerate for at least 30 minutes before serving.

Cooking Time: 40-50 minutes (including marinating time)

Margarita Shredded Chicken Tacos

Elevate your taco game with this creamy, tangy recipe that combines the bold flavors of margaritas with tender shredded chicken.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 1/4 cup freshly squeezed lime juice
– 2 tbsp tequila (preferably Patron or Jose Cuervo)
– 1 tsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 8-10 corn tortillas
– Shredded cheese, cilantro, and your favorite toppings

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened (3-4 minutes).
3. Add chicken breasts; cook until browned on both sides (6-8 minutes). Remove from heat and set aside.
4. In a blender or food processor, combine lime juice, tequila, and diced tomatoes with green chilies. Blend until smooth.
5. Shred cooked chicken and stir in the margarita mixture.
6. Warm tortillas by wrapping them in foil and heating for 2-3 minutes.
7. Assemble tacos by spooning shredded chicken onto a warmed tortilla, followed by your favorite toppings.

Cook Time: 20-25 minutes

Summary

Get ready to spice up your taco game with these mouth-watering shredded chicken recipes! From classic buffalo ranch to international inspirations like Korean gochujang and Thai peanut, there’s something for every taste. Add some zesty chipotle or jalapeño popper flair, or try something new like mango habanero or pineapple teriyaki. Whether you’re looking for a quick weeknight meal or a show-stopping party dish, these 20 recipes are sure to please. So go ahead, get creative, and taco ’bout the perfect snack!