The Best Pulled Chicken Tacos Ever

Ingredients

• 2.5 lb Chicken Breast (boneless, skinless, sliced into strips)
• 2 tbsp Olive Oil (for sautéing chicken and tortillas)
• 2 pcs Bell Pepper (any color, diced)
• 1 large Onion (diced)
• 1 cup Diced Tomatoes (canned, drained)
• 1 cup Chicken Broth (low‑sodium)
• 1 cup Mozzarella Cheese (shredded, low‑moisture)
• 0.25 cup Fresh Cilantro (chopped)
• 1 whole Lime (cut into wedges for serving)
• 1 tsp Onion Garlic Powder
• 1 tsp Paprika
• 1 tsp Chili Powder
• 0.5 tsp Cumin
• 1 tsp Seasoned Salt
• 0.5 tsp Black Pepper (ground)
• 1 tbsp Parsley (fresh, chopped)
• 0.25 cup Red Onion (thinly sliced for topping)
• 0.25 tsp Cayenne Pepper (optional for heat)

Instructions

1. Prep Ingredients

   Slice the chicken breast into strips, dice the bell peppers and onion, drain the canned tomatoes, chop cilantro, slice the lime, and measure out all spices.

   Time: PT10M

2. Season Chicken

   Drizzle 1 tbsp olive oil over the chicken strips and sprinkle with onion garlic powder, paprika, chili powder, cumin, seasoned salt, black pepper, and fresh parsley. Toss to coat evenly.

   Time: PT2M

3. Sear First Batch of Chicken

   Heat the skillet over medium‑high heat, add a little oil, and place half of the seasoned chicken in the pan. Cook 4 minutes per side until golden brown.

   Time: PT8M

   Temperature: medium-high

4. Sear Remaining Chicken

   Remove the first batch, set aside, and repeat the searing process with the remaining chicken strips.

   Time: PT8M

   Temperature: medium-high

5. Sauté Vegetables

   In the same skillet, add the diced onion and bell peppers. Sauté over medium heat until they become soft and translucent.

   Time: PT5M

   Temperature: medium

6. Add Tomatoes

   Stir in the drained diced tomatoes and cook on low heat for about 10 minutes until the mixture is tender.

   Time: PT10M

   Temperature: low

7. Shred Cooked Chicken

   Using two forks, pull the seared chicken strips apart into bite‑size shreds. Set aside.

   Time: PT3M

8. Blend Roasted Pepper Sauce

   Transfer the softened peppers, onions, and tomatoes to a blender, add 1 cup chicken broth, and blend until smooth and creamy.

   Time: PT3M

9. Combine Chicken with Sauce

   Return the blended sauce to the skillet, add the shredded chicken, and season with a pinch more seasoned salt, black pepper, and garlic powder. Cover and simmer on low for 5‑7 minutes.

   Time: PT7M

   Temperature: low

10. Crisp Tortillas & Assemble Tacos

    Heat a clean skillet with 1 tbsp oil over medium heat. Place a tortilla in the pan, sprinkle shredded mozzarella, a few slices of red onion, cilantro, and a generous spoonful of the chicken‑pepper mixture. Cook until the tortilla is golden and the cheese melts, then flip to crisp the other side.

    Time: PT5M

    Temperature: medium

11. Serve

    Transfer the tacos to a serving plate, squeeze fresh lime juice over each, and enjoy immediately.

    Time: PT1M

Nutrition Facts

Calories

702

Protein

95 g

Carbohydrates

14 g

Fat

27 g

Fiber

4 g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey Breast
• Instead of Olive Oil: Canola Oil, Vegetable Oil
• Instead of Bell Pepper: Poblano Pepper
• Instead of Onion: White Onion
• Instead of Diced Tomatoes: Fresh diced tomatoes
• Instead of Chicken Broth: Vegetable Broth
• Instead of Mozzarella Cheese: Cheddar, Mexican blend cheese
• Instead of Fresh Cilantro: Parsley
• Instead of Lime: Lemon
• Instead of Onion Garlic Powder: Garlic powder + onion powder

Equipment Needed

• Skillet
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Blender
• Two Forks
• Spatula
• Plate
• Tongs (optional)

Critical Steps — Do Not Skip

• Searing the chicken until golden brown
• Blending the roasted pepper mixture into a smooth sauce
• Simmering the chicken with the sauce to develop flavor
• Crisping the tortilla while melting the cheese

Chef Tips from the Video

• Use a mix of red and green bell peppers for a brighter color and sweeter flavor.
• Add a splash of lime juice to the sauce before simmering for extra freshness.
• For extra meltiness, grate the mozzarella instead of pre‑shredded.

Troubleshooting

Storage

Refrigerator: Store the shredded chicken and sauce in airtight containers for up to 3 days.

Freezer: Freeze the cooked chicken and sauce separately for up to 2 months; reheat before assembling tacos.

Room temperature: Tortillas can be kept at room temperature in a sealed bag for 2 days.

Make-Ahead Tips

• Cook and shred the chicken a day ahead; store in the fridge.
• Prepare the pepper sauce in advance and reheat gently before adding chicken.
• Tortillas can be warmed just before serving to retain crispness.

Frequently Asked Questions