The best Pulled Chicken Tacos recipe. Uses an amazing Mexican Pulled Chicken recipe and other terrific toppings!

Taco week continues here on A Family Feast – and we’ve got another delicious idea for your family’s next taco night – our Pulled Chicken Tacos!

One of the most popular recipes on our site is our recipe for Mexican Pulled Chicken – and that recipe is terrific used as a filling for tacos!  Just load up your favorite taco shell (we used store-bought, hard corn taco shells here, but soft tacos are also delicious) with the pulled chicken and your choice of toppings.

The best Pulled Chicken Tacos recipe. Uses an amazing Mexican Pulled Chicken recipe and other terrific toppings!

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If you are like me and prefer your taco fillings to be extra-melted (like we show above), just load up a microwave-safe plate with the pulled chicken and cheeses and heat it up for a few seconds before adding the filling to your taco shells.  Then – pile on the fresh ingredients like shredded lettuce, diced tomatoes, pico de gallo, pickled red onions, guacamole, sour cream, and taco sauce.

Interested in more chicken recipes?
Click here for our 100+ Best Chicken Recipes.

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Pulled Chicken Tacos - A Family Feast

Pulled Chicken Tacos

  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 minutes
  • Yield: 4-8 servings

Description

Note: All ingredients such as the pulled chicken and taco sauce should be made in advance and heated for serving. The prep and cooking time noted in this recipe does not include the times to prepare each basic ingredient such as the pulled chicken or taco sauce.


Ingredients


Instructions

  1. Warm shells slightly in a moderate oven, and then fill each one dividing the chicken, cheese and toppings between them, or allow your family or guests to assemble themselves.
  2. Serve with shredded lettuce, diced tomatoes, pico de gallo, pickled red onions, guacamole , or sour cream.
  3. Drizzle with our homemade taco sauce.

 

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Meet The Author: Martha

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Comments

  • Kathy wrote:

    Yum! I love tacos and am always looking for new ways to serve them!

    • Martha wrote:

      Thanks Kathy!

  • Barbara Vaillancourt wrote:

    Just as a suggestion, I use shredded cabbage in my tacos. Especially, during the warmer months. Lettuce wilts quickly. The cabbage holds up much better and give a unique crunch & sweetness to the taco.

    This is a trick we learned while living in Hermosillo, Mexico.

    • Martha wrote:

      Thanks Barbara!

  • Katie wrote:

    Yum! This was a great recipe. Followed it pretty close but you included things I wouldn’t have thought of! Thanks for sharing!

    • Martha wrote:

      Thanks Katie! So glad you enjoyed the tacos!

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