These Tacos de Pollo (Mexican Chicken Tacos) are the perfect low calorie addition to your taco Tuesday rotation! Featuring delicious Mexican Shredded Chicken and a handful of healthy ingredients, these tacos are sure to be a crowd pleaser!
If you’ve been following along for the past week, then by now you’ve probably noticed a pattern. First, it was the Instant Pot Mexican Rice (yum). Then, I rolled in the Instant Pot Mexican Shredded Chicken that I’ve now transformed into these oh so yummy Tacos de Pollo (or Mexican Chicken Tacos).
To put things simply, it’s been a heck of a fiesta in my kitchen lately and not a single complaint about it.
For these tacos, were taking it back to the very basics. The best thing about a basic chicken taco is that it is totally customizable – seriously, the toppings combinations are endless. So we’re gonna start you off with a clean slate and let your imagination run wild with the rest!
The BEST way to cook shredded chicken for tacos
Honestly, I don’t think that there is a best way per se. However, I do have some preferred methods to cook up my chicken before I get to shreddin’. Usually, it all just boils down to how much (or how little) effort I plan on putting in for the day.
If it’s a beautiful, sunny day then I might throw the chicken on the grill. Or if I happen to actually plan ahead and know that I probably won’t be home until late then I’ll throw the chicken in the crock pot before heading out. However, if I’m dealing with some frozen chicken that I was totally supposed to take thaw in the refrigerator overnight but totally failed to do so, then the Instant Pot method is my lifesaver.
I’d say that either way you choose, you really can’t go wrong with juicy, pull apart chicken cozied up inside of a warm tortilla (and if it IS wrong, then I don’t wanna be right).
Corn vs. Flour Tortillas for chicken tacos
Once again, it is totally up to you if you choose to take the corn or flour route. Noticing a trend here? Tacos are seriously SO versatile! I personally chose the corn tortilla because it saves you some calories in the end. You pretty much get 2 corn tortillas for the same calorie price as one flour tortilla.
If you DO happen to use flour tortillas instead, see the note attached to my recipe below on how to correctly calculate the calorie difference.
How Much Chicken do I Need for Chicken Tacos?
For this recipe, I calculated the nutritional information based on using 1oz of shredded chicken per taco. Usually, I eat 2-3 tacos for dinner, so for 3 tacos you’ll be looking at 282 calories – not bad!
How to Make Tacos de Pollo (Mexican Chicken Tacos)
The process for making Mexican chicken tacos is so simple and will have you at the dinner table in less than 20 minutes.
- Mexican Shredded Chicken
- Corn Tortillas (or flour if you choose)
Step by Step
- Begin by heating up your tortillas. I used a cast iron skillet for this, but you can also do it in the microwave, oven or use a comal.
- Heat up your shredded chicken and add 1oz to each tortilla followed by diced tomato, diced onion and some cilantro. Add your favorite salsa if desired and enjoy!
Enjoy these tacos with a side of Instant Pot Mexican Rice for a deliciously filling dinner!