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Shredded Chicken Tacos Recipe with Avocado. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 1 vote

Shredded Chicken Tacos Recipe with Avocado, Vegan Chilli and Mexican Pickles

This easy shredded chicken tacos recipe with avocado, vegan chilli and Mexican pickles makes a fantastic filling lunch or light dinner that’s a cinch to make and takes no time to prepare. Pop a fried egg on top for a breakfast taco and make extra shredded chicken from poached chicken and keep in the fridge for salads and sandwiches.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Brunch, Lunch
Cuisine: Mexican
Servings: 2
Calories: 447kcal
Author: Lara Dunston


Side Dishes

  • 1 lime quartered
  • Salsa or hot sauces of your choice
  • Mexican cotija cheese or crumbly white cheese such as feta


  • If you don’t have any shredded chicken in the fridge, first poach the chicken in a saucepan or pot with a lid by covering the chicken breast with room temperature water, and adding any aromatics you like, such as garlic, bay leaves and peppercorns.
  • Bring the water to a boil, then reduce to a low simmer, cover the pot with a lid, then check the chicken breast for doneness at around 8 minutes. Do this by poking an instant-read thermometer in the thickest part of the breast; when it’s at 74°C, the chicken breast is done.
  • Transfer the poached chicken to a cutting board to allow it to cool, then shred the chicken breast into bite-sized pieces by simply using your fingers to pull the chicken apart into strips following the natural grain of the chicken.
  • If you don’t have any chilli con carne on hand, while the chicken is poaching and cooling, you could make our quick and easy vegetarian chilli (link to recipe) or use a can of refried beans, which can be heated in a pan to be spread onto the tortillas.
  • While the chilli or refried beans are heating, warm the soft flour tortillas on a dry griddle pan or your favourite fry pan, then transfer them to plates.
  • Assemble your tacos: spoon the mashed avocado onto the two tortillas, spreading it the length of each tortilla; do the same with the chilli con carne, vegan chilli or refried beans; lay the shredded chicken pieces on top; and, lastly, garnish with Mexican pickles, fresh chillies or jalapenos, and fresh coriander leaves.
  • Serve with a selection of Mexican hot sauces, salsa, cotija cheese, and lime quarters.


Calories: 447kcal | Carbohydrates: 37g | Protein: 35g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 827mg | Potassium: 1094mg | Fiber: 14g | Sugar: 5g | Vitamin A: 548IU | Vitamin C: 31mg | Calcium: 94mg | Iron: 3mg