Easy Authentic Mexican Chicken Tacos Recipe

4 min readJun 28, 2021

These Authentic Mexican Chicken Tacos Recipes are an easy, nourishing meal. Quick to prepare and full of flavors. You can make these shredded Mexican chicken tacos for dinner or you can serve them as snacks. These are one of the famous authentic Mexican chicken recipes.

Let’s find out how to make authentic Mexican chicken tacos.

Ingredients for Mexican ChickenTacos Recipe

160 g box Taco Shells ( you can use any brand or make them at home)
1 tbsp. olive oil
1 small red onion, finely chopped
30 g sachet taco seasoning
3 cups (450 g) shredded cooked chicken
400 g can kidney beans, drained, rinsed
300 g jar chunky tomato mild salsa
½ cup water
2 x 150 g bags Mexican Style cheese
2 large tomatoes, chopped
1 large avocado, mashed
Fresh coriander sprigs, to garnish
Lime wedges, to serve

Directions for Authentic Mexican Chicken Taco Recipe

Preheat oven to 220°C / 200°C fan-forced. Place taco shells in a greased baking dish, upside-down
Bake for 2 to 3 minutes, or until warm. Remove. Cool slightly. Turn, open-side up
Heat oil in a large frying pan over medium heat. Add onion. Cook, stirring for 3 to 4 minutes, or until soft. Add taco seasoning and cook, stirring for 30 seconds, or until fragrant. Add chicken, beans, salsa, and water. Cook, stirring for 2 to 3 minutes, or until combined and heated through. Remove from heat
Divide chicken mixture amongst taco shells. Sprinkle evenly with Mexican Style cheese
Bake for 12 minutes, or until cheese is melted and shells are golden and crisp. Remove from oven
Scatter-baked tacos with tomatoes. Dollop with mashed avocado. Garnish with coriander leaves. Serve with lime wedges.

Easy Authentic Mexican Chicken Tacos Recipe

How do you make taco shells from scratch for Authentic Mexican chicken tacos?

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/3 cup vegetable oil, shortening, or lard
1 cup hot water

Directions

In a large mixing bowl, combine flour, salt, and baking powder. Whisk briefly to combine, then add vegetable oil. Stir until the mixture resembles coarse crumbs.
Pour in warm water and stir to combine. Knead briefly with well-floured hands until the mixture comes together into a craggy dough.
Transfer dough at this point from the mixing bowl to a well-floured work surface. Now, divide into 16 roughly equal portions. Roll each portion into a ball and flatten slightly with the palm of your hand. Then cover flattened balls of dough with a clean kitchen towel, and allow to rest for at least 15 minutes and up to an hour.
So, when they are ready to cook, warm a large cast-iron or heavy-bottomed skillet over medium-high heat.
Keeping the work surface and rolling pin lightly floured, roll each dough ball into a circle about 6" in diameter. (Try not to stack the rolled tortillas on top of one another — this makes it more difficult to transfer them to the pan. If you need an additional staging area, a lightly floured sheet of parchment paper works well.)
So now transfer tortillas one at a time into the hot skillet. Cook for about 1 minute, until small bubbles form on the top and brown spots form on the bottom surface. Flip and cook the other side for about 30 seconds
Remove from the pan and stack cooked tortillas loosely wrapped in a clean kitchen towel. (This will keep them soft, pliable, and warm.)
Serve immediately or allow to cool for later use. Tortillas can be stored for 2–3 days in the fridge in a plastic zip-top bag; before using, wrap tortillas in a slightly damp paper towel and microwave for 15–30 seconds. Tortillas can also be frozen for 2–3 months; to freeze, separate tortillas with sheets of parchment or waxed paper and store in a zip-top freezer bag.

How do you make Authentic Chicken Tacos Seasoning?

Ingredients

1/2 cup chili powder
1/4 cup Hungarian sweet paprika
1 tablespoon ground cumin
Add 1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground dried chipotle chile pepper
2 teaspoons dried oregano
1 teaspoon salt

Directions:

Gather the ingredients.
Whisk together chili powder, Hungarian sweet paprika, cumin, garlic powder, onion powder, chipotle pepper powder, dried oregano leaves, and salt until evenly combined.
Place Mexican spice mix in an airtight glass jar.
Store in an airtight glass container and keep the spice mix in a cool, dark place.
Use within 3 months. Shake before each use to re-combine.

How do you boil chicken breasts for shredding?

In a large pot over medium-high heat, add chicken. Pour broth over chicken to cover and season generously with salt and pepper.
Bring to a boil, then cover and reduce heat to medium. Let simmer until chicken is cooked through, 10 minutes.
Shred chicken with two forks and use as desired.

Enjoy this Authentic Mexican Chicken Tacos Recipe with your family and do share your experience with us in the comments below.

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