Shredded chicken tacos

Whether you opt to experiment with endless toppings or choose your favorite fixings, this is an easy weeknight go-to.

Interested in making dinner prep even simpler? Follow our bulk cooking poached chicken instructions earlier in the week and you’ll already be halfway to dinner on taco night.


This is an original recipe from our EatWell dietitians.

1½ teaspoons garlic salt
2 teaspoons chili powder
¼ teaspoon cumin
1 pound chicken tenderloins, cooked and shredded
¼ cup of water
2 cloves garlic
Whole wheat tortillas (we recommend Trader Joe’s or Whole Foods brand)
Desired taco fixings such as refried beans, sour cream, cheese, avocado, and salsa


  1. In a small bowl, prepare taco seasoning by combining garlic salt, chili powder, and cumin.
  2. Heat precooked chicken in a skillet over medium-high heat.
  3. Add taco seasoning and garlic and heat through.
  4. Add water to spice and meat mixture and allow to cook until liquid is gone.
  5. If desired, heat tortillas before serving. Use a skillet large enough to fit your tortillas. Using a dry skillet over medium-high heat, add tortilla to pan and brown on each side (probably about 1 minute per side).
  6. Build your tacos by serving with your favorite fixings!

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