Tacos – Recipe Professional https://recipeprofessional.com The Finest Recipe Resource Mon, 01 Jun 2026 10:02:34 +0000 en-US hourly 1 https://wordpress.org/?v=7.0 https://recipeprofessional.com/wp-content/uploads/2025/11/RC_favicon.webp Tacos – Recipe Professional https://recipeprofessional.com 32 32 Ground Turkey Tacos Recipe https://recipeprofessional.com/ground-turkey-tacos-recipe/ https://recipeprofessional.com/ground-turkey-tacos-recipe/#respond Mon, 01 Jun 2026 10:02:34 +0000 https://recipeprofessional.com/ground-turkey-tacos-recipe/

Our family makes this ground turkey tacos recipe almost weekly! We all love it, and it takes less than 30 minutes. A true weeknight meal!

Ground Turkey Tacos

Like many of you, I’m always looking for fast weeknight meals that feel put together. These quick turkey tacos made with ground turkey are one of my go-tos. The taco seasoning is made with spices I always have in my pantry, so I don’t have to think twice when it’s time to make them.

The turkey cooks up in under 20 minutes. All that’s left is to warm some tortillas, pile on your favorite toppings, and dinner is ready. This is honestly one of the recipes we make the most. If you love tacos as much as we do, check out our ground beef tacos and pork tacos.

Key Ingredients

  • Taco Seasoning: I know you can buy packets at the store, but I much prefer our taco spice blend below. You’ll combine chili powder, ground cumin, smoked paprika, garlic powder, oregano, and salt together. Another option is to use this homemade taco seasoning, which makes a larger batch and has a few optional ingredients for added flavor.
  • Ground Turkey: I like to use ground turkey with at least 7% fat for these tacos. If you go with a leaner package, it can get a little dry. You can substitute ground chicken without any changes, and if you want to add veggies, see our taco meat recipe for tips.
  • Tomato Paste and Stock: These make the taco mixture richer and more flavorful.  I like vegetable broth, tomato broth, or chicken stock. You only need ½ cup, so use whatever you have (water will work in a pinch, too).
  • Tortillas: Use whatever tortillas you love best. Homemade tortillas are always a treat, and if you want to try making them, we have recipes for both corn tortillas and flour tortillas.
  • Taco Toppings: These are your tacos, so go wild with your favorites! In our house, we switch it up between lettuce, cabbage, tomato, avocado (sliced or mashed), sour cream with a squeeze of lime, and pickled red onions. Cheese is always a hit, too.

Find the full recipe with measurements below.

Ground Turkey Tacos

How to Make Turkey Tacos

Tip 1: Make our homemade spice mix. If you’ve been around here for a while, you know we love our homemade taco seasoning. If you’re new, trust me. Skip the store-bought packets and mix up your own with chili powder, cumin, smoked paprika, garlic powder, dried oregano, and salt. It makes all the difference.

Tip 2: Brown the turkey. Let your ground turkey get a little color and a few crispy edges. I like to press the turkey down in the skillet and let it hang out for a minute before breaking it up. Sprinkle in your spice mix, then use a wooden spoon to break it up into crumbles. A heavy skillet (cast iron is my go-to) works wonders here. I do the same thing when I make our beef tacos.

Cooking ground turkey with tacos seasoning in a skillet

Tip 3: Finish with tomato paste and stock. This is the secret to juicy, flavorful taco meat. Once your turkey is browned and crumbly, stir in a spoonful of tomato paste and a splash of stock. Let it bubble away for a minute or two, and you’re all set to build your tacos!

Stirring tomato paste into browned turkey meat for tacos
Stirring broth into ground turkey taco meat

Tip 4: Warm your tortillas. My favorite way is to toast them one at a time over the gas burner until they’re soft with a few charred spots. If you don’t have a gas burner, just heat them in a hot pan until they’re warm and still soft. Stack them up and wrap in a clean dish towel until you’re ready to eat.

Serving Suggestions

I’m sure you already have favorite toppings for tacos, but here are a few more ideas from our kitchen. We love stuffing tortillas with all the toppings. The options are endless!Here are some of our go-tos:

For sides, we love rice and beans. Here are our recipes for Mexican rice, saffron rice, and cilantro lime rice. Plus, two recipes for beans: refried beans or these saucy black beans. And if you want dinner to feel like your favorite Tex-Mex restaurant, try homemade salsa with tortilla chips.

More Taco Recipes

Ground Turkey Tacos

Ground Turkey Tacos

  • PREP
  • COOK
  • TOTAL

In these turkey tacos, we use our family’s favorite taco meat recipe, but swap ground beef for ground turkey. These turn out best when made with ground turkey that has at least 7% fat. To make them really special, try homemade tortillas. Here’s our recipes for flour tortillas and corn tortillas.

4 Servings

You Will Need

1 ½ teaspoons chili powder

1 teaspoon ground cumin

½ teaspoon smoked paprika

1 teaspoon garlic powder

¼ teaspoon dried oregano

¾ teaspoon fine sea salt, plus more as needed

1 ½ tablespoons avocado oil

1 pound ground turkey, 93/7 (450 g)

2 tablespoons tomato paste (35 g)

½ cup chicken stock or water

8 flour tortillas or corn tortillas, warmed over a gas burner or in a skillet

Favorite taco toppings like cheese, cabbage, avocado, sour cream, pickled onions, pico de gallo, roasted tomatillo salsa, lime wedges, or hot sauce

Directions

    1Make spice mix: In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, dried oregano, and salt.

    2Cook the taco meat: Heat the avocado oil in a medium skillet over medium-high heat. Add the ground turkey and sprinkle the spice mixture over it. Use a wooden spoon to break up the meat as it cooks, stirring until it begins to brown.

    3Stir in the tomato paste and cook for 2 more minutes. Add the chicken stock (or water) and simmer for a few minutes until the sauce thickens. Taste, then add more salt if you think it needs it.

    4Warm tortillas: For a gas burner, turn the burner to medium, place the tortilla over the flame, and heat through. When it starts to blister a bit, flip and warm the second side. Continue with the remaining tortillas. Alternatively, to warm in a skillet, place a heavy-bottomed skillet over medium heat, add the tortillas (one at a time), and cook until warm, soft, and toasty. Keep warmed tortillas wrapped in a clean dish towel to keep them warm.

    5Build tacos: Divide the turkey between warmed tortillas and top with your favorite taco toppings.

Adam and Joanne’s Tips

  • Make-ahead: Make the turkey mixture up to 4 days in advance. Store in an airtight container in the refrigerator. Reheat before serving. Adding a tablespoon or two of additional stock or water helps to moisten the meat.
  • Making thinned sour cream: To make it drizzleable, stir 2 tablespoons of sour cream with a teaspoon or two of fresh lime juice, then add a pinch of salt.
  • The nutrition facts provided below are estimates. We included the taco meat and tortillas.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
341
/
Total Fat
16.6g
/
Saturated Fat
3.4g
/
Cholesterol
84.1mg
/
Sodium
580.5mg
/
Carbohydrate
24.8g
/
Dietary Fiber
4g
/
Total Sugars
1.6g
/
Protein
25.4g


AUTHOR:

Joanne Gallagher

Adam and Joanne of Inspired Taste

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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]]> https://recipeprofessional.com/ground-turkey-tacos-recipe/feed/ 0 Easy Ground Beef Tacos Recipe https://recipeprofessional.com/easy-ground-beef-tacos-recipe/ https://recipeprofessional.com/easy-ground-beef-tacos-recipe/#respond Fri, 29 May 2026 09:40:58 +0000 https://recipeprofessional.com/easy-ground-beef-tacos-recipe/

My family’s best beef taco recipe calls for lean ground beef and a simple blend of pantry spices. One of my favorite 20-minute dinners, and the entire family loves it!

Ground Beef Tacos

These easy beef tacos are a weeknight favorite at our house. We use our go-to taco meat recipe with lean ground beef and a handful of pantry spices. It’s quick, simple, and so much better than anything you’d get from a store-bought seasoning packet.

Adam and I both love tacos for dinner, but it wasn’t until our son really fell for this taco recipe that we started making it on repeat. I love the spiced beef mixture tucked into corn tortillas and top it with whatever I happen to have on hand. Sour cream, lettuce, cabbage, pico de gallo, guacamole, avocado, you name it. They all work!

Key Ingredients

  • Taco Seasoning: I know you can buy packets at the store, but I much prefer our taco spice blend below. You’ll combine chili powder, ground cumin, smoked paprika, garlic powder, oregano, and salt together. Another option is to use this homemade taco seasoning, which makes a larger batch and adds a few optionals ingredients for flavor.
  • Ground Beef: I like to use lean ground beef (90/10 or 10% fat) for these tacos. If you go with a fattier beef, it can get a little greasy. You can substitute other ground meat in this taco recipe (we swap in chicken or turkey all the time, see our ground turkey tacos as an example). For shredded beef, see our shredded beef tacos or beef birria, which you can turn into birria tacos.
  • Veggies: Totally optional, but if I have chopped onion or Anaheim pepper hanging out in the fridge, I toss them in the skillet. They add a little extra texture, and I love how sweet they get once they’re cooked.
  • Tomato Paste and Stock: These make the beef mixture richer and more flavorful.  I like vegetable broth, tomato broth, beef stock, or chicken stock. You only need 1/2 cup, so use whatever you have (water will work in a pinch, too).
  • Tortillas: Use whatever tortillas you love best. Homemade tortillas are always a treat, and if you want to try making them, we have recipes for both corn tortillas and flour tortillas.
  • Taco Toppings: These are your tacos, so go wild with your favorites! In our house, we switch it up between lettuce, cabbage, tomato, avocado (sliced or mashed), sour cream with a squeeze of lime, and pickled onions. Cheese is always a hit, and you can’t go wrong with classic chopped onion.

Find the full recipe with measurements below.

How to Make the Best Beef Tacos

Tip 1: Make our homemade spice mix. Skip the packets at the store. Our simple taco seasoning calls for spices you likely already have on hand. You’ll stir together chili powder, cumin, smoked paprika, garlic powder, dried oregano, and salt.

Tip 2: Brown the beef. For the best flavor and texture, let your ground beef get a little color and crispy edges. I like to press it down in the skillet and let it sit for a minute before breaking it up. Add your spice mix, then use a wooden spoon to crumble the meat. A heavy skillet, like a cast-iron skillet, works great here. I do the same when making our ground pork tacos.

Browning lean ground beef with taco seasoning for tacos

Tip 3: Add extra veggies if you have them. I don’t always do this, but when there’s onion or Anaheim pepper in the fridge, I toss them in with the meat. They get soft and sweet, and it’s so good with all the spices.

Adding onion and chopped Anaheim pepper to spice ground beef for beef tacos

Tip 4: Finish with tomato paste and stock. This is what brings everything together and keeps the taco meat juicy. Stir in a spoonful of tomato paste, then add a splash of stock. Let it simmer, and you’re ready to build your tacos!

Pouring stock into a skillet with spiced ground beef for taco meat

Tip 5: Warm your tortillas. I love using my gas burner to toast tortillas one at a time over the flame. They get soft with a few charred spots, which taste amazing. If you don’t have a gas burner, heat them in a hot pan until they’re warm but still soft. Stack them up and wrap in a clean dishcloth until you’re ready to eat.

Serving Suggestions

I’m sure you already have your own favorite way to build beef tacos, but here are a few more ideas from our kitchen. We love stuffing tortillas with all the toppings. The options are endless! Here are some of our go-tos:

  • Mexican Rice or Cilantro Lime Rice
  • Refried Beans, Refried Black Beans, or these saucy Black Beans
  • Sliced or mashed avocado or Guacamole
  • Shredded cheese, crumbled queso fresco, or cojita cheese
  • Chopped fresh tomatoes, Pico de Gallo, or Roasted Tomato Salsa
  • Salsa with Tortilla Chips
  • Raw onions, Pickled Onions, or Cowboy Candy (Candied Jalapeños)
  • Cilantro Lime Slaw, fresh sliced cabbage, or crunchy lettuce
  • Sour cream thinned with fresh lime juice and seasoned with a pinch of salt.
  • Homemade Ranch Dressing or Cilantro Lime Dressing (my favorite for taco salad)

More Taco Recipes

Ground Beef Tacos

Easy Ground Beef Tacos

  • PREP
  • COOK
  • TOTAL

This is my family’s go-to beef taco recipe. We’ve called for lean ground beef below and prefer this when made with ground meat that has a little fat (7% to 10% is perfect). Any more, and it’s a bit greasy (any less, and it turns out dry). The onions and pepper are optional, but they add a bit of extra texture.

4 Servings

You Will Need

1 ½ teaspoons chili powder

1 teaspoon ground cumin

½ teaspoon smoked paprika

1 teaspoon garlic powder

¼ teaspoon dried oregano

¾ teaspoon fine sea salt, plus more as needed

1 tablespoon avocado oil

1 pound lean ground beef, 90/10 (450 g)

¾ cup finely chopped onion, a quarter of a medium onion, optional

1 Anaheim pepper, deseeded and finely chopped, optional

2 tablespoons tomato paste (35 g)

½ cup chicken stock or water (60 ml)

6 to 8 tortillas, corn or flour

Favorite taco toppings like cheese, cabbage, avocado, sour cream, pickled onions, pico de gallo, roasted tomato salsa, lime wedges, or hot sauce

Directions

    1Make spice mix: In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, dried oregano, and salt.

    2Make taco meat: Heat the avocado oil in a medium skillet over medium-high heat. Add the ground beef, pat it down into the skillet, and sprinkle the spice mixture over it. Use a wooden spoon to break up the meat as it cooks, stirring until it begins to brown.

    3Stir in the onions and pepper, then cook, moving them around the pan until they begin to soften and the onions smell sweet, about 3 minutes.

    4Stir in the tomato paste and cook for 2 more minutes. Add the chicken stock (or water) and simmer for a few minutes until the sauce thickens. Taste, then add more salt if you think it needs it.

    5Warm tortillas: For a gas burner, turn the burner to medium, place the tortilla over the flame, and heat through. When it starts to blister a bit, flip and warm the second side. Continue with the remaining tortillas. Alternatively, to warm in a skillet, place a heavy-bottomed skillet over medium heat, add the tortillas (one at a time), and cook until warm, soft, and toasty. Keep warmed tortillas wrapped in a clean dish towel to keep them warm.

    6Build tacos: Divide the beef between warmed tortillas and top with your favorite taco toppings.

Adam and Joanne’s Tips

  • Make-ahead: Make the ground beef mixture up to 4 days in advance. Store in an airtight container in the refrigerator. Reheat before serving. Adding a tablespoon or two of additional stock or water helps to moisten the beef.
  • Making thinned sour cream: To make it drizzleable, stir 2 tablespoons of sour cream with a teaspoon or two of fresh lime juice, then add a pinch of salt.
  • The nutrition facts provided below are estimates. We included the taco meat and tortillas.

Nutrition Per Serving
Serving Size
2 tortillas (8 total)
/
Calories
374
/
Total Fat
16.8g
/
Saturated Fat
5.2g
/
Cholesterol
73.5mg
/
Sodium
579mg
/
Carbohydrate
29.4g
/
Dietary Fiber
5.1g
/
Total Sugars
3.8g
/
Protein
27.3g


AUTHOR:

Joanne Gallagher

Adam and Joanne of Inspired Taste

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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]]> https://recipeprofessional.com/easy-ground-beef-tacos-recipe/feed/ 0 Mini Fish Tacos with Chipotle Slaw Recipe https://recipeprofessional.com/mini-fish-tacos-with-chipotle-slaw-recipe/ https://recipeprofessional.com/mini-fish-tacos-with-chipotle-slaw-recipe/#respond Sat, 23 May 2026 01:57:53 +0000 https://recipeprofessional.com/mini-fish-tacos-with-chipotle-slaw-recipe/

These mini fish tacos are such a fun dinner or party appetizer! We use wonton wrappers for the base, fill them with spiced fish, and top with our easy chipotle slaw.

Mini Fish Tacos with Chipotle Slaw

These mini fish tacos fly off the plate when I serve them to friends and family. They are such a fun twist on fish tacos. We use baked wonton cups for the base, which hold the perfect amount of fish and slaw.

The recipe comes together quickly, and if you want to get a head start, you can make the wonton cups a week in advance. Then, the day you plan on serving them, bake the fish with our delicious spice rub and make the spicy chipotle slaw.

Key Ingredients

  • Wonton Wrappers: I use square wonton wrappers to make little taco cups. I do the same for these chili lime shrimp wonton cups. Wonton wrappers generally come in a few different thicknesses. If you have the choice, go with thin or medium. If you’d like to use tortillas, you can use the smaller tacos, often called street tacos, or make your own, but intentionally make them mini. Here’s our corn tortillas recipe or flour tortillas recipe.
  • Fish: We have used tilapia in our photos, but any firm white fish will work in this recipe. Consider mahi-mahi, cod, or sea bass.
  • Fish Taco Seasoning: I combine chili powder, cumin, smoked paprika, onion powder, and salt for my fish seasoning. If you’ve not seen our homemade chili powder yet, I highly recommend it! Otherwise, when shopping for chili powder, I love ancho chili powder, which I find much more flavorful than generic chili powder.
  • Cabbage: Use red or green (white) cabbage for this slaw.
  • Sour Cream and Lime: I like a creamy slaw for this, so I mix my cabbage with a bit of sour cream and fresh lime juice.
  • Chipotles in Adobo Sauce: I add minced chipotles in adobo sauce to my slaw for a spicy kick. These smoky, spicy peppers are smoked jalapeños preserved in a flavorful adobo sauce made with spices and chili peppers. You can buy them in small cans, usually found next to salsas or in your store’s International aisle. I also use them to make our roasted corn with chipotle butter, the creamy spread for salmon burgers, and our sweet potato black bean tacos.

How to Make Mini Fish Tacos

These mini fish tacos are super easy to make. First, make the cups. Brush wonton wrappers with oil, then press into mini muffin cups. Bake them until golden brown and crisp. They take 8 to 10 minutes.

How to Make Mini Fish Tacos: Baking the mini cups

While the wontons bake, you can get the fish ready. Season with the spice blend, then bake until just cooked through. You’ll know when it is done when a fork can easily flake the fish.

We round the recipe out with an easy chipotle slaw. Toss finely chopped red cabbage with sour cream, salt, lime, and chipotles in adobo sauce. From there, you can assemble the tacos. Place a cilantro leaf at the bottom of each wonton cup (help prevent them from becoming soggy over time). Then, fill it with fish and slaw. Easy!

Mini Fish Tacos with Chipotle Slaw

Mini Fish Tacos with Chipotle Slaw

  • PREP
  • COOK
  • TOTAL

These mini tacos are great for a fun dinner or to serve at parties. I like assembling them just before I plan to serve them so that the filling doesn’t make the bottom of the wonton cups soggy. You can make the wonton cups in advance and keep them (unfilled) for up to a week. You can also make the fish and slaw a day in advance.

Makes 12 mini cups

You Will Need

15 wonton wrappers

2 tablespoons avocado oil or olive oil

8 ounces (226g) tilapia fillets or firm white fish

1 ½ teaspoons ancho chili powder, try homemade chili powder

1/4 teaspoon ground cumin

1/4 teaspoon smoked paprika

1/4 teaspoon onion powder

Salt and fresh ground black pepper

1 cup finely chopped red cabbage

1 tablespoon sour cream or more as needed

Juice of 1 lime

1 teaspoon finely minced chipotles in adobo sauce

12 fresh cilantro leaves, plus more as needed

Salt and fresh ground black pepper

Directions

  • Bake Wonton Cups

    • 1Preheat oven to 350°F (177°C). Set aside a mini muffin pan.

    2Lightly brush wonton wrappers on both sides with oil. Lightly season one side with salt. Press the wonton wrappers into the cups, spreading back the corners and pressing the bottoms to make a defined cup.

    3Bake until lightly browned, 8 to 10 minutes. Keep a close eye on them as they bake to ensure they are not over-browning. Transfer to a rack and let cool. Baked wonton cups will keep, unfilled, in an airtight container for up to a week. For the best results, fill them right before serving.

  • Make Fish Tacos

    • 1In a small bowl, stir 1 ½ teaspoons chili powder, 1/4 teaspoon cumin, 1/4 teaspoon smoked paprika, 1/4 teaspoon onion powder, and 1/4 teaspoon salt. Rub both sides of the fish fillets with a tablespoon of oil and spice mix.

    2Place the fish onto a baking sheet and bake uncovered until the fish flakes, 8 to 12 minutes, depending on the thickness of the fillets.

    3Meanwhile, make the chipotle slaw. Rub the cabbage with 1/4 teaspoon of salt. Add the sour cream, lime juice, chipotles in adobo, and cilantro, then toss well. Taste, then adjust with more sour cream if it is too dry. Or adjust with salt or chipotle as needed.

    4Assemble the mini fish tacos by placing a cilantro leaf at the bottom of each wonton cup (this prevents the filling from making the bottom soggy). Divide the fish between the cups, and then top with chipotle slaw. Serve right away.

Adam and Joanne’s Tips

  • Wonton cups: Occasionally, a wonton will collapse during baking, making it difficult to stand up without falling over. So, we bake a few extra cups.
  • Nutrition facts estimates.

Nutrition Per Serving
Serving Size
1 of 12 mini fish tacos
/
Calories
31
/
Total Fat
1.5g
/
Saturated Fat
0.3g
/
Cholesterol
9.5mg
/
Sodium
166.6mg
/
Carbohydrate
1.2g
/
Dietary Fiber
0.3g
/
Total Sugars
0.4g
/
Protein
3.1g


AUTHOR:

Joanne Gallagher

Adam and Joanne of Inspired Taste

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

Source link

]]> https://recipeprofessional.com/mini-fish-tacos-with-chipotle-slaw-recipe/feed/ 0 Chile Shrimp Tacos with Slaw Recipe https://recipeprofessional.com/chile-shrimp-tacos-with-slaw-recipe/ https://recipeprofessional.com/chile-shrimp-tacos-with-slaw-recipe/#respond Sun, 03 May 2026 00:42:31 +0000 https://recipeprofessional.com/chile-shrimp-tacos-with-slaw-recipe/

Here are my new favorite shrimp tacos! There’s tender shrimp cooked with the perfect blend of spices and butter, mashed avocado, and a quick and crunchy slaw!

Chile Shrimp Tacos with Slaw

I could happily eat these tacos once a week (maybe more!). We’re especially generous with the spices for the shrimp. You’ll find chili powder, smoked paprika, cumin, coriander, plus my secret ingredient: unsweetened cocoa powder. Trust me on this one! I only add a little bit, but it’s so worth it for the flavor.

If you want to try a different flavor profile for your next shrimp taco night, consider swapping the chile butter shrimp shown here for our cilantro lime butter shrimp (they are just as tasty). And, I wouldn’t be doing you justice if I didn’t remind you how simple and delicious homemade corn tortillas are to make. They will take these tacos to an entirely new level!

Key Ingredients

  • Shrimp: Use fresh, high-quality jumbo or large shrimp. I like to remove the tails from my shrimp for these tacos, which makes them easier to eat. I also leave the shrimp whole, though you can certainly chop them if you like.
  • Shrimp Spice Rub: This is where the magic happens! Our shrimp are generously coated in a robust spice rub featuring ancho chile powder (mild and sweet), chipotle powder (for smoky heat), cumin, and coriander. My secret ingredient is a touch of unsweetened cocoa powder. The cocoa powder may seem a little strange, but it works really well with the chile powders (somewhat similar to a mole sauce, which often includes a dark or unsweetened chocolate). If you can’t find chipotle powder, smoked paprika makes an excellent substitute and has a similar smoky flavor. For spicy shrimp tacos, increase the chipotle powder (it packs a punch).
  • Butter: I love to cook our shrimp in butter. It melts down and mixes with the spices to make a little bit of a butter sauce. It’s incredible! If you are opposed to butter, olive oil or avocado oil work perfectly fine.
  • Red Cabbage Slaw: We keep this slaw dairy-free and super simple. To make it, you’ll toss shredded cabbage and onions with fresh lime juice, salt, and cilantro. This crunchy, tangy slaw is the perfect counterpoint to the spiced shrimp and creamy avocado.
  • Avocado: I love adding a layer of mashed avocado with lime and salt to the tortillas before adding my shrimp and slaw. It acts as our taco sauce, and works so nicely with the other flavors.
  • Tortillas: Use corn or flour tortillas. I love corn tortillas for their flavor, but it really is up to you. And if you’re feeling ambitious, I highly recommend trying your hand at making them from scratch! Homemade tortillas truly take these tacos to the next level. You can find recipes for homemade corn tortillas and homemade flour tortillas on the blog!

When making these shrimp tacos, I toss the shrimp with the spices first, then set the bowl aside while I prepare the slaw and mash the avocado. This brief resting time allows the shrimp to really soak in all that incredible flavor from the spice mix.

How to Make Shrimp Tacos: Shrimp marinating with the spice mix

The slaw takes minutes to make, so I make that next. The salt and lime help to wilt the cabbage and onion a little, so making it before you cook the shrimp is a great idea.

Then, for assembly, I love the creamy layer of avocado, the chili butter shrimp, and a generous helping of the slaw. I can’t wait for you to try these tacos. They are easily one of my favorite shrimp recipes on the blog!

More Shrimp Recipes

Chile Shrimp Tacos with Slaw

Chile Shrimp Tacos with Slaw

  • PREP
  • COOK
  • TOTAL

Meet your new favorite shrimp tacos! This is just as easy to make as it is to eat! You can make the red cabbage slaw in advance, in fact, I prefer it a day old. The shrimp are tossed in a blend of chile powders and spices. Ancho chile is sweet and mild, while chipotle powder is smoky and hot. We use ancho chile powder a lot at home and highly suggest investing in it. The chipotle powder is also delicious and versatile, but you can substitute it for a smoked paprika in a pinch.

Makes approximately 4 servings

You Will Need

1 pound (450g) large shrimp, peeled and deveined

2 teaspoons ancho chile powder

1/4 teaspoon chipotle chile powder or smoked paprika

1 teaspoon unsweetened cocoa powder

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1 ½ tablespoons butter

2 cups shredded red cabbage

1/2 cup thinly sliced onion

1/2 cup fresh cilantro leaves and tender stems, about half a bunch

2 limes

1 ripe avocado

Salt and fresh ground black pepper

8 medium corn tortillas or flour tortillas

Directions

    1Season the shrimp: Pat the shrimp dry and place them in a medium bowl. Add the ancho chile powder, chipotle chile powder (or smoked paprika), unsweetened cocoa powder, ground cumin, ground coriander, and 1/4 teaspoon of fine sea salt. Toss well to coat. Set aside for 10 to 15 minutes.

    2Make the slaw: In a medium bowl, combine the shredded cabbage, thinly sliced onion, and half of the fresh cilantro. Squeeze the juice from half a lime over the mixture, then season generously with salt and pepper. Toss everything together and set aside.

    3Warm the tortillas: Wrap the tortillas in two stacks of 6 in aluminum foil. Place into a 350°F (177°C) oven for 15 to 20 minutes, or until heated through.

    4Make the avocado mash: Halve the avocado and remove the pit. Scoop the flesh into a medium bowl and use a fork to mash it until smooth. Add the juice from half of a lime and the remaining cilantro. Season with salt and pepper to taste, mixing well.

    5Cook the chile butter shrimp: Melt 1 1/2 tablespoons of butter in a large skillet over medium heat. Add the shrimp and cook until opaque throughout, about 2 minutes on each side. Finish by squeezing the juice from the remaining half lime over the cooked shrimp.

    6Build the tacos: To assemble, spread some of the mashed avocado onto each warmed tortilla. Top with 3 to 4 shrimp and a generous spoonful of the red cabbage slaw (you might have some slaw leftover). Serve immediately with any remaining slaw and lime wedges on the side for squeezing.

Adam and Joanne’s Tips

  • The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
2 tacos
/
Calories
311
/
Protein
20 g
/
Carbohydrate
34 g
/
Dietary Fiber
8 g
/
Total Sugars
4 g
/
Total Fat
12 g
/
Saturated Fat
4 g
/
Cholesterol
153 mg


AUTHOR:

Joanne Gallagher

Adam and Joanne of Inspired Taste

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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]]> https://recipeprofessional.com/chile-shrimp-tacos-with-slaw-recipe/feed/ 0 Green Chile Chicken Tacos https://recipeprofessional.com/green-chile-chicken-tacos/ https://recipeprofessional.com/green-chile-chicken-tacos/#respond Sat, 02 May 2026 15:58:11 +0000 https://recipeprofessional.com/green-chile-chicken-tacos/

Green Chile Chicken Tacos are a perfect family-friendly dinner, and you can make the chicken in the Instant Pot or the slow cooker. These tacos will be low in carbs when you use low-carb tortillas, or eat the slightly-spicy green chile chicken in lettuce wraps for an option that’s Keto or gluten-free!

PIN Green Chile Chicken Tacos to try them later!

Green Chile Chicken Tacos close-up photo of finished tacos on plate

These Green Chile Chicken Tacos are going to be perfect for Cinco de Mayo, and Kara and I really enjoyed this when we worked on the recipe! We loved the spicy green chile chicken, the slightly-spicy slaw with chopped Poblano peppers, and the squeeze of lime we added at the table. And when Kara took leftovers home, her family devoured the tacos too.

And I’m happy to have both an Instant Pot and a Slow Cooker version of this recipe. The tacos were originally inspired by my love of Hatch Green Chile Enchilada Sauce, something I’ve used often since I first tried it. Any recipe with that sauce is going to be something I’ll enjoy! And recently I discovered that my original nutrition calculator sometimes was not accurate for low-carb tortillas, and I’m happy to say these tacos are even lower in carbs than I thought, see more below about that.

Either version of Green Chile Chicken Tacos will be tasty, and even the slow cooker method only takes a little over three hours to cook. So this is pretty easy for a chicken taco dinner no matter which method you choose! I hope you enjoy trying it.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What are Poblano Chile Peppers?

Poblano chile peppers are large dark green peppers that are mild but have a really delicious flavor. In U.S. grocery stores they are sometimes called Pasilla Peppers.

Making Green Chile Tacos for Weekend Food Prep:

If you’re making this for Weekend Food Prep and planning on leftovers to eat later, it would be best to only put dressing on half the slaw if you want it to stay crisp. Refrigerate slaw ingredients and taco meat separately, then heat the chicken and tortillas and add dressing to the rest of the slaw right before you eat the rest of the tacos.

Which method did we like best for Green Chile Chicken Tacos?

For the slow cooker version we recommend reducing the sauce so the finished result isn’t too watery, and using the Instant Pot made it super-easy to reduce the sauce after the chicken had cooked. So for that feature only I’d say I liked the Instant Pot method a bit better.

What Instant Pot or Slow Cooker Did I Use?

I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes! For the slow cooker version I used my favorite 3.5 Quart Slow Cooker (affiliate link) but any size that’s close to that will work.

How low in carbs are the Green Chile Chicken Tacos?

With the Mission Carb Balance Low-Carb Tortillas (affiliate link) I used, these tacos have only 7 net carbs each, with 13 grams of protein.

Green Chile Chicken Tacos Instant Pot version process shots collage

How to Make Instant Pot Green Chile Chicken Tacos:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  1. Trim chicken, put in Instant Pot, and season with salt and pepper. 
  2. Pour Hatch Green Chile Enchilada Sauce (affiliate link) over the chicken, along with diced green chiles (affiliate link) if using.
  3. Lock lid on the Instant Pot and set to MANUAL, HIGH, 10 MINUTES. 
  4. When time is up let pressure release naturally for 20 minutes, then release remaining pressure.
  5. Remove chicken to cutting board and shred, leaving sauce in the Instant Pot.
  6. Turn Instant Pot to SAUTE, MEDIUM and reduce the sauce for about 10 minutes while you shred the chicken apart.
  7. Then put shredded chicken back in the Instant Pot to keep warm and let chicken absorb the sauce.
  8. While chicken cooks, chop the poblanos, green onions, and cilantro.
  9. Whisk together mayo, lime juice, and Green Tabasco Sauce (affiliate link) to make the dressing.
  10. Chop up green and red cabbage, and mix in the chopped poblano, green onion, and cilantro (if using).
  11. Then toss slaw with dressing until it’s a wet as you prefer.
  12. We used Mission Carb Balance Low-Carb Tortillas (affiliate link) with 4 carbs each. (The package has changed.)
  13. We heated each tortilla in a hot dry pan, just about 10-15 seconds per side.
  14. Fill each taco shell with 1/8 of the spicy chicken and 1/8 of the slaw, and serve right away.
  15. We loved this with a squeeze of lime to add at the table!

Low-Carb Slow Cooker Green Chile Chicken Tacos process shots collage

How to Make Slow Cooker Green Chile Chicken Tacos:

(This is only a summary; scroll down for complete printable recipe.)

  1. Simmer Hatch Green Chile Enchilada Sauce (affiliate link) until it’s reduced to 3/4 cup, about 45 minutes. 
  2. While sauce reduces, trim chicken breasts, cut in half lengthwise, put in slow cooker, and season with salt and pepper.
  3. Put the reduced sauce (and 1 can additional diced green chiles if desired) over the chicken. 
  4. Cook on high in slow cooker for about 2 1/2 hours.  
  5. When the chicken is tender and starting to fall apart, remove to a cutting board and shred, leaving the sauce in the slow cooker.
  6. Put the shredded chicken back in the slow cooker and turn to low to keep warm and let the chicken absorb the sauce.
  7. I used Mission Carb Balance Whole Wheat Fajita Shells with 3 carbs each for this version, and heated the foil-wrapped tortillas in a toaster oven.
  8. Mix together ingredients to make dressing for the spicy slaw.
  9. Chop poblanos, green onions, cabbage, and cilantro and make the spicy slaw right before you’re ready to eat the tacos.
  10. To serve, fill each taco shell with 1/8 of the spicy chicken and 1/8 of the slaw.
  11. The original version was served with Cotija cheese. (Through the years I’ve made these tacos more often without it, but it’s tasty if you have some.)

Make it a Low-Carb Meal:

Here are some tasty things to serve with the Green Chile Chicken Tacos:

Green Chile Chicken Tacos shown on serving plate with cut limes on the side.

More Low-Carb Mexican Dinners:

Check out my collections of Keto Mexican Food Dinners and Low-Carb Mexican Food Favorites for more ideas to satisfy that craving for Mexican food! And if want more recipes using low-carb tortillas, here are my favorite recipes with low-carb tortillas.

Ingredients

  • 4 boneless-skinless chicken breasts
  • salt and fresh-ground black pepper to taste
  • one 15 oz. can Hatch Green Chile Enchilada Sauce (see notes)
  • one 3.5 oz. can diced green chiles plus juice (optional)
  • 8 Mission Carb Balance Low-Carb tortillas or Mr. Tortilla 2 Net Carb Multigrain Tortillas
  • 1/2 large fresh Poblano chile, finely chopped (see notes)
  • 1/4 cup thinly sliced green onion
  • 2 cups thinly sliced green cabbage
  • 1 cup thinly sliced red cabbage
  • 1/2 cup chopped cilantro (optional)
  • 3 T mayo
  • 2 T fresh-squeezed lime juice (I used my fresh-frozen lime juice)
  • 1 1/2 tsp. Green Tabasco Sauce (or more if you like it spicy)
  • Salt to taste, preferably Vege-Sal

Instructions

INSTANT POT INSTRUCTIONS:

  1. Trim chicken breasts, cut each one in half lengthwise, put in Instant Pot, and season with salt and pepper.  Pour Hatch Green Chile Enchilada Sauce (affiliate link) over the chicken, along with the diced green chiles (affiliate link) if using. Lock lid on the Instant Pot and set to MANUAL, HIGH, 10 MINUTES.
  2. When the cooking time is up let the pressure release naturally for at least 20 minutes, then release any remaining pressure. Remove the chicken to a cutting board and shred, leaving the sauce in the Instant Pot.
  3. Turn Instant Pot to SAUTE, MEDIUM and reduce the sauce for about 20 minutes while you shred the chicken apart. Then put the shredded chicken back in the Instant Pot to keep warm and let the chicken absorb the sauce. 
  4. While chicken cooks, chop the poblanos, green onions, and cilantro. Whisk together mayo, lime juice, and Green Tabasco Sauce (affiliate link) to make the dressing. Chop up green and red cabbage, and mix in the chopped poblano, green onion, and cilantro (if using). Then toss the slaw with dressing until it’s a wet as you prefer. 
  5. We used Mission Carb Balance Low-Carb Tortillas (affiliate link) with 4 carbs each. (The package has changed since I made these tacos in the slow cooker.) We heated each tortilla in a hot dry pan, just about 10-15 seconds per side.
  6. Fill each taco shell with 1/8 of the spicy chicken and 1/8 of the slaw, and serve right away. We loved this with a squeeze of lime to add at the table!

SLOW COOKER INSTRUCTIONS:

  1. Put the green chile enchilada sauce into a small non-stick saucepan and cook over low heat, stirring occasionally, until enough liquid has evaporated that the sauce has reduced to 3/4 cup.  This will take about 45 minutes, or less if you’re watching it carefully and use higher heat. While the sauce is reducing, trim chicken breasts and cut each breast lengthwise into 2 or 3 long strips.  (Cut larger breasts into 3 strips and smaller ones into 2.)
  2. Spray the inside of slow cooker with olive oil or non-stick spray and put the chicken strips in the bottom. When the sauce has reduced to 3/4 cup, spread sauce over the chicken pieces and add the small can of diced green chiles if you want a bit more heat. Cook on high for about 2 1/2 hours, or until the chicken shreds apart easily with a fork.
  3. When the chicken is done, use a slotted spoon to remove chicken pieces to a cutting board, leaving the sauce in the bottom of  the slow cooker. Use 2 forks to shred the chicken apart into bite-sized pieces and put shredded chicken back in the slow cooker, stirring to coat the chicken with sauce. Turn slow cooker to low to keep the chicken warm while you prepare the rest of the tacos.
  4. Preheat oven or toaster oven to 400F/200C. Remove plastic packaging from the low-carb tortilla shells, wrap in foil, and heat the tortillas in the toaster oven while you make the slaw.
  5. Whisk together the mayo, lime juice, and Green Tabasco sauce to make the dressing. Cut the Poblano chile in half, remove seeds, and finely chop half the chile (reserving the other half for another use.) Thinly slice green onions, green cabbage, red cabbage, and chop cilantro (if using.) Put the slaw ingredients in a bowl and toss with the dressing.
  6. To serve, fill a heated tortilla with 1/8 of the chicken mixture and top with a generous scoop of slaw.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 171Total Fat 9gSaturated Fat 2gUnsaturated Fat 7gCholesterol 38mgSodium 612mgCarbohydrates 9gFiber 2gSugar 5gProtein 13g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Square image of Green Chile Chicken Tacos shown on serving plate with limes in back.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The small low-carb flour tortillas used in these Green Chile Chicken Tacos have only 2 – 4 net carbs each (depending on which brand you choose), making them a good choice for low-carb diet plans. If you’re following the original South Beach diet choose a low-carb tortilla that fits that plan and look for Green Chile Enchilada Sauce with the lowest amount of carbs you can find. You can eat the Green Chile Chicken inside lettuce wraps for an option that’s Keto or gluten-free.

Find More Recipes Like This One:
Use Slow Cooker Recipes or Instant Pot Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
The Green Chile Tacos were first posted in 2014, and I’ve made this recipe many times since then. The post was last updated with more information and corrected nutritional information in 2026.

Pinterest image for Green Chile Chicken Tacos, showing three tacos in taco holder.

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]]> https://recipeprofessional.com/green-chile-chicken-tacos/feed/ 0 30-Minute Bang Bang Shrimp Tacos https://recipeprofessional.com/30-minute-bang-bang-shrimp-tacos/ https://recipeprofessional.com/30-minute-bang-bang-shrimp-tacos/#respond Wed, 18 Mar 2026 16:35:08 +0000 https://recipeprofessional.com/30-minute-bang-bang-shrimp-tacos/

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

These Bang Bang Shrimp Tacos are made with deliciously crunchy shrimp cooked to perfection and coated in a special sauce that’s just bursting with flavor! It’s a meal that’s sure to impress.

Who doesn’t love a delicious shrimp recipe? Check out some other favorites like this Honey Walnut Shrimp or this Hunan Shrimp!

Bang Bang Shrimp Tacos on a plate. Bang Bang Shrimp Tacos on a plate.

Reasons You’ll Love Them!

  • You can control the spice! By making these at home, you can crank up the heat or take it down a notch to keep them mild. Just adjust the amount of sriracha sauce!
  • Ready in 30 Minutes: Who doesn’t love a meal that is quick, easy and delicious?!
  • Restaurant Quality: If you have ever had the bang bang shrimp tacos from Bonefish Grill, you are going to be obsessed with this recipe! Just like them (even better in my opinion) and now you can have them at home!!

Are Bang Bang Shrimp Tacos Spicy?

Every time one of my recipes has a sauce on it, one of the first questions that I always get asked is, “Is it spicy?”. These tacos have a bit of heat to them but since you are making them at home, thats so easy to adjust! The ingredient that keeps them nice and hot is the sriracha sauce. You can put either more or less of that ingredient in to make these bring on the heat or stay nice and mild.

What is in Bang Bang Shrimp?

These tacos get all of their flavor from the bang bang sauce! I make it at home cause it’s so easy! Here are all of the ingredients that you need. Check out the recipe card at the bottom of the post for all of the exact measurements!

  • Large shrimp, peeled, deveined, tails removed: These are big shrimp that are already prepared for cooking, so you don’t have to do any extra work.
  • Salt and pepper: These are just basic seasonings that make your food taste better.
  • Whole milk: This makes the shrimp coating nice and thick.
  • Egg: This makes the coating stick to the shrimp so that the outside can get crispy.
  • Cornstarch: This makes the outside of the shrimp nice and crispy when you fry them.
  • Oil: You can use vegetable oil or canola oil to fry your shrimp in.
Shrimp ingredients for bang bang shrimp tacos laid out on a counter and labeled. Shrimp ingredients for bang bang shrimp tacos laid out on a counter and labeled.

Bang Bang Sauce

  • Mayonnaise: This is what makes the sauce creamy.
  • Honey: It’s a sweetener for the sauce, making it taste nice and balanced.
  • Sweet chili sauce: This adds a bit of sweet and spicy flavor to the sauce.
  • Sriracha sauce: This sauce is spicy and gives the Bang Bang sauce a kick.
  • Salt: This enhances the flavor in the sauce.
Ingredients on the counter in separate bowls to make bang bang sauce. Ingredients on the counter in separate bowls to make bang bang sauce.

Toppings

  1. Corn tortillas: These are soft wraps you can put your shrimp in, kind of like tacos.
  2. Purple cabbage, shredded: It’s crunchy and colorful, adding something extra to your shrimp wraps.
  3. Cilantro: This is a fresh herb that adds a tasty, refreshing flavor to your meal.
  4. Lime wedges: Squeezing these over your shrimp adds a tangy taste, making it even yummier.
Toppings for bang bang shrimp tacos. Toppings for bang bang shrimp tacos.

How to Make Bang Bang Shrimp Tacos

This recipe is so simple and you will be enjoying this meal in less than 30 minutes!

  1. Make the Sauce: Prepare the bang bang sauce by adding the mayonnaise, honey, sweet chili sauce, sriracha, and salt to a medium bowl. Whisk to combine and set aside. 

Cook the Shrimp

  1. Whisk: In a large bowl, whisk together the milk and egg.
  2. Toss the Shrimp: Season the peeled and deveined shrimp with salt and pepper. Add the shrimp to the milk and egg mixture then toss to coat.
  3. Heat up the Oil: Heat the oil in a heavy-bottomed deep pot. Add enough oil to come up about 5 inches. Heat to 375 degrees Fahrenheit.
  4. Coat the Shrimp: In a shallow bowl, add the cornstarch. Working in batches, use tongs to remove 1 shrimp from the milk mixture, letting any excess liquid drip off. Coat the shrimp in cornstarch then place in the hot oil.
  5. Cook in Oil: Fry until golden brown and cooked through about 2-3 minutes. Remove the shrimp with a slotted spoon and drain on paper towels. Repeat this process with the remaining shrimp. 
  6. Add the Sauce: Toss the shrimp with the bang bang sauce and serve in tortillas with your favorite toppings!

Tips and Variations

These are just a few extra ways to customize your bang bang shrimp tacos. They’re fast and easy and packed with flavor. Your family will love these tacos!

  • Add Spice: Want to make these tacos even spicier? Add red chili flakes to the sauce or a 1/4 teaspoon of cayenne pepper!
  • Toppings: There are so many delicious toppings to add to your tacos to customize the flavors. Try adding sliced jalapenos, pico, mango salsa, or corn!
  • Swap the Tortillas: I used corn tortillas in this recipe, but you can also use flour tortillas if you prefer.
  • Warm Your Tortillas: To heat flour tortillas all at once, I like to wrap them in foil and place them in a 375 degrees Fahrenheit oven while I’m getting everything ready. It’s also easy to warm tortillas individually in the microwave (just put one on a plate) by heating it for 10-15 seconds.
  • Make it a Bowl or Salad: Ditch the tortillas and add the bang bang shrimp to a rice bowl or salad. It’s easy to serve your shrimp just the way you like. Use the same toppings you would for tacos!

A close up of bang bang shrimp tacos. A close up of bang bang shrimp tacos.

Storing Leftovers

These bang bang shrimp tacos are best eaten fresh but can be stored in the fridge and enjoyed later as well. Make sure to store the shrimp, toppings, and tortillas separately. They are perfect for lunch the next day!

  • In the Refrigerator: Store leftover shrimp in an airtight container in the fridge for up to 3 days. Store toppings and tortillas separately.
  • To Reheat: Heat leftover shrimp in the microwave until warmed through. Assemble the tacos and enjoy!

A hand holding a bang bang shrimp taco. A hand holding a bang bang shrimp taco.

Dinner

Coconut Curry Chicken

4 hours 30 minutes

Appetizers

Thai Glazed Chicken Wings

55 minutes

Recipe Skill Levels

Thai Basil Chicken

25 minutes

Salads

Thai Chicken Salad

25 minutes

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]]> https://recipeprofessional.com/30-minute-bang-bang-shrimp-tacos/feed/ 0 Salmon Tacos Recipe (My Whole Family Loves These!) https://recipeprofessional.com/salmon-tacos-recipe-my-whole-family-loves-these/ https://recipeprofessional.com/salmon-tacos-recipe-my-whole-family-loves-these/#respond Sun, 08 Feb 2026 18:32:45 +0000 https://recipeprofessional.com/salmon-tacos-recipe-my-whole-family-loves-these/

Super easy salmon tacos loaded with a mango, sweet corn, and cucumber salsa!

This is a brand new recipe that’s part of our Spring 2023 SOS Series – in other words, EASY recipes! View our full collection of SOS recipes here.

In This Post: Everything You Need For Salmon Tacos

Salmon Tacos Video

Lindsay’s Notes

These tacos are THE dinner for me right now!

A few nights ago, I made them (again), and I set the sheet pan of salmon down on the table and my whole family literally descended upon it and started grabbing at the salmon with their hands and forks as I stood by watching in half shock, half pride. It was a feeding frenzy.

Of course, we love salmon. It’s a great source of nutrition and protein and, when cooked well, it gently slides apart into buttery, juicy, delightful little flakes.

But I’m not going to lie to you: the main event here is that mango corn salsa.

The salmon itself is completely SOS (taco seasoning and THAT’S IT), which is why I think it makes sense to put all your effort and energy into the salsa. This salsa is also the thing that’s going to keep you sitting at the table long after you’re done eating tacos, just scooping some extra salsa bites all on its own and suddenly thinking of it as more of a salad? It can be a salad, right? I would totally eat this salsa on its own as a salad.

In general, I’m a believer that salmon and mango are a match made in heaven.

Each bite is extra crispy and unexpected from the raw sweet corn and cucumber with a little burst of juicy flavor. But it’s also mainstream enough with the mango that my two young kids are usually happy to devour it right along with us.

I love a million sauces on my tacos (okay, fine, on every recipe). But with this one, all it needs is a bit of extra lime and honey to finish it off. Simple, minimal effort, max deliciousness.

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Description

Super easy salmon tacos loaded with a mango, sweet corn, and cucumber salsa! Perfect with black beans or avocado tucked into a corn tortilla.

Salmon Tacos:

Mango Corn Salsa:

Extras:

  1. Prep: Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
  2. Season the Salmon: Toss the salmon with the taco seasoning and avocado oil until well-coated – you can do this in a bowl or directly on the baking sheet. If your taco seasoning does not have salt, add some salt to the salmon.
  3. Bake the Salmon: Bake the salmon for 8 minutes, close to the top of the oven, or until it slips apart easily when pressed with a fork. 
  4. Make the Salsa: While the salmon is baking, chop up your salsa ingredients and toss together in a bowl. Season to taste.
  5. Soften the Tortillas: To soften the corn tortillas, I usually heat up some oil in a large skillet and then give the tortilla a very quick one-sided dip into the hot oil and transfer to a paper-towel lined plate. I stack them up as I go so the heat and oil kind of distributes between all the tortillas. You can also wrap the tortillas in a few damp paper towels and microwave for 30 seconds to steam them so they become more pliable and yummy to eat. 
  6. Assemble the Tacos: Mash avocado or spread refried beans on the bottom of the tortilla. Add a couple pieces of salmon; press to gently smash them. Top with a big scoop of the salsa. I often finish these with lime squeezes and a drizzle of honey!

Notes

Purchasing Salmon: For this recipe, I look for salmon fillets that are nice and thick so you can cube it! I usually cut the skin off and then cut into large cubes; I love the cube shape because they cook nice and evenly and make for a fun shape to squish apart in the taco. It’s also totally fine to just sprinkle your seasonings onto a thinner fillet and flake the fish apart to put into the tacos.

Salmon Doneness: People cook salmon to varying degrees of doneness depending on your preferences and the quality of the salmon. I like to cook it to medium well, where everything is almost totally cooked through but it’s nice and soft and slips apart easily when you press it with a fork. Here’s a guide with more info on cooking salmon and how to tell when it’s done.

Salsa Spiciness: As written, this salsa is not spicy at all, but a jalapeño would be a great addition! I keep it mild for my kids, but if that is not your journey, go for the heat!

Tortillas: In the photos, I was using a thicker type of tortilla (corn and flour blend) that I charred in a dry cast iron skillet. When I usually make this, I use regular corn tortillas and I follow the recipe directions for softening them.

Taco Seasoning: All brands are different, but if you’re using a mild one and you want more going on with your salmon, sprinkle it with some extra chili powder, onion powder, and garlic powder. *chef’s kiss*

Air-Frying The Salmon: This would work well using this Air Fryer Salmon recipe. Just replaced the seasonings in that recipe with the taco seasoning in this one!

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Tacos
  • Method: Bake
  • Cuisine: Caribbean-Inspired

Keywords: salmon tacos, salmon recipe, mango salsa

Close-up of salmon tacos with salsa

What Taco Seasoning Do You Like?

Lately I’ve been using the one from Kowalski’s (a local grocery store) – that’s my favorite in this recipe right now.

I also like the Siete brand mild taco seasoning (affiliate link) – the spicy one is a bit much for my kids, but the mild is great.

What Tortillas Do You Like?

In these photos, I’m using the La Tortilla Factory corn and flour blend tortillas! They are a bit thicker than your average tortillas and they hold up well, which is why I picked them for the photos.

If I’m making these at home, no photos necessary, I usually use just a standard yellow corn tortilla.

Can I Use Something Else Besides Salmon?

Yes, this would be delicious with chicken or shrimp! Just adjust your baking time a bit – chicken needs more like 10-12 minutes (depending on the size of your pieces) and shrimp would be about 8 minutes.

Can I Make This Vegetarian?

I would roast up some cauliflower in place of the salmon, following the same method of coating it with the taco seasoning and increasing the roasting time to 25-30 minutes.

If you’re looking for extra protein, tofu would also be good. Here’s our guide to cooking tofu – I would recommend the crispy baked method!

Can I Make This Gluten-Free / Dairy-Free?

It should be both gluten-free and dairy free as written!

Double-check your taco seasoning and your corn tortillas for any added wheat or dairy; otherwise, all the other ingredients are good to go!

How Does This Keep As Leftovers?

I wouldn’t recommend this as a leftovers meal. The salsa gets a bit soggy and the salmon doesn’t do great reheated (everyone is different, but this is just my personal opinion).

If you are cooking for one or two people, I would just keep the salsa ingredients separate and toss them before serving, and maybe even keep the extra salmon un-baked until right before serving.

Can I Air-Fry The Salmon?

Yes! And I highly recommend it! Here’s how to make air fryer salmon. I’d just replace the seasonings in that recipe with the taco seasoning in this recipe.

More Tacos To Love

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]]> https://recipeprofessional.com/salmon-tacos-recipe-my-whole-family-loves-these/feed/ 0 Brandon’s Egg Roll Tacos Recipe https://recipeprofessional.com/brandons-egg-roll-tacos-recipe/ https://recipeprofessional.com/brandons-egg-roll-tacos-recipe/#respond Thu, 05 Feb 2026 20:54:31 +0000 https://recipeprofessional.com/brandons-egg-roll-tacos-recipe/

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Egg rolls meet tacos! I love this! Easy to make and ridiculously good with a classic egg roll filling, crunchy veg, pillowy tortillas, and a spicy gochujang sauce.

Egg Roll, Meet Taco.

Lindsay Ostrom headshot.

Are you even ready for this? What we have here is like an egg roll filling (meat, cabbage, carrots, soy sauce, garlic, ginger) meets a fried little taco (flour tortilla, fresh veg on top, gochujang sauce for serving) and the whole thing eats a lot like a folded sandwich.

That’s going to be a big yes from me.

My friend Brandon has been telling me about these for weeks. I know the whole idea of meat smashed into tortillas is really having a moment on social media (smash burger tacos, chicken Caesar smash tacos, etc.), but the concept has always seemed a little strange to me.

Until I tried these ones – and now I’m a believer.

Besides being super yummy (don’t skip the gochujang sauce it is DIVINE on there) – these are shockingly easy to make. I know some of the recipes in the last SOS series leaned a little more towards “involved” than I normally do – there were some extras that I just couldn’t let go of. Shallot crispies, panko breading, house sauce, etc. So let’s think of this as a BONUS SOS recipe. You can easily make this in 20 minutes without breaking a sweat.

Hope you love it! And thanks to Brandon for sharing this idea with me! YOU WERE RIGHT!

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A picture of Brandon’s Egg Roll Tacos

Brandon’s Egg Roll Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 35 reviews


  • Author:     Lindsay


  • Total Time:     20 minutes


  • Yield:     4 servings (2 tacos each)

Description

Egg rolls meet tacos! I love this! Easy to make and ridiculously good with a classic egg roll filling, crunchy veg, pillowy tortillas, and a spicy gochujang sauce.

Instructions

  1. Make Filling: Mix the ground meat, soy sauce, chili crisp, garlic, ginger, and veggies together. I just mix it all up with my hands.

    Spreading egg roll filling on flour tortillas.

  2. Spread Filling: Press the mixture onto one side of the tortillas. I find it easiest to do all of them at once, before you start cooking them.

    Spreading egg roll mixture on flour tortillas.

  3. Cook Tacos: Heat a skillet over medium high heat. Add the oil. Working in batches, add the tacos, meat-side down, and cook for 3-4 minutes until they are browned. Flip to the back side for 1 minute to get the tortillas a bit golden, and then finish with one more flip to being meat-side down to ensure it’s cooked through. (165 degrees for chicken and turkey, 160 for ground pork.)

    Frying egg roll tacos in a skillet.

  4. Top and Eat: Top with more fresh cabbage, cilantro or green onions, and your sauces of choice. Fold in half – it eats kind of like a hybrid between a taco and sandwich, but tastes like an eggroll. I *love* these with the gochujang sauce!

    Spooning gochujang sauce on egg roll tacos.

Notes

Egg rolls meet tacos! I love this! Easy to make and ridiculously good with a classic egg roll filling, crunchy veg, pillowy tortillas, and a spicy gochujang sauce.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian-Inspired

Keywords: egg roll tacos, egg roll recipe, taco recipe

More Seriously Fast Taco Recipes

June 17, 2025

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Lindsay Ostrom
Nice to meet you!

I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I’m so glad you’re here.

Did you make a recipe? Tag @pinchofyum on Instagram so we can find you!



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]]> https://recipeprofessional.com/brandons-egg-roll-tacos-recipe/feed/ 0 Grilled Fish Tacos https://recipeprofessional.com/grilled-fish-tacos/ https://recipeprofessional.com/grilled-fish-tacos/#respond Wed, 04 Feb 2026 07:45:40 +0000 https://recipeprofessional.com/grilled-fish-tacos/

Healthy, blackened grilled fish tacos with crunchy cabbage slaw, easy guacamole, and creamy chipotle sauce. This is my go-to recipe that I have made many times — easy enough for Taco Tuesday and weeknight dinners, delicious enough for guests! I include air fryer instructions as well.

Jump to: ℹ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Tex Mex Recipes

These grilled fish tacos are my go-to when I want something fresh, satisfying, and a little smoky. The fish is marinated in a Tex-Mex-style spice blend with lime juice that chars beautifully when cooked—hello, blackened fish tacos magic!

The other important players are the pickled cabbage slaw and creamy chipotle mayo sauce, which give you that crunchy, creamy, zesty combo every taco needs. And I know guac isn’t traditional in fish tacos, but I love including in, and my family loves it.

This fish taco recipe is healthy, with good fats from the avocado and fish, and it’s macro-friendly too: high protein, under 500 cals for 3 tacos, and even low-carb if you use low-carb tortillas. I’ve made these tacos a dozen times— they are super reliable and always a hit.

Tip: No time to marinate or grill the fish? Use this recipe idea for store-bought frozen battered fish fingers, which you can air fry or bake in the oven.

👩‍🍳 You might also like these Taco Tuesday recipes, my healthy sweet potato and black bean tacos, baked chicken tacos, BBQ ground chicken tacos, or chorizo breakfast tacos. For an appetizer, try my shrimp and avocado taco bites.

What You’ll Need

Here is what you’ll need for this grilled fish tacos recipe. Find the full measurements in the recipe card below.

For the Blackened Fish

  • White fish fillets (like ling, mahi-mahi, cod or whiting): mild and flaky—perfect for tacos. You can use salmon or even prawns if you’re out of white fish.
  • Lime juice + olive oil: tenderizes and adds zing.
  • Tex Mex spices (cumin, smoked paprika, cayenne or chili powder, oregano, garlic & onion powder): for that smoky, earthy, spicy crust.
  • Salt: always essential to bring it all together.

For other toppings

  • Pickled Cabbage Slaw: Red cabbage and red onion: crunchy and colorful, but you could also use white cabbage. Plus lime juice, olive oil, coriander seed powder, sugar, and salt: adds that quick-pickle tang. Tip: Make this ahead—gets even better after sitting.
  • Chipotle Sauce for Fish Tacos: Light mayo + sour cream or Greek yogurt: creamy base. Chipotle in Adobo sauce: smoky heat. Tomato sauce + water: balance, sweetness and texture. Make it spicier? Add more chipotle or a dash of hot sauce.
  • Easy Guacamole: Ripe avocado, lime, fresh cilantro (coriander), salt, olive oil: creamy, citrusy base layer. Skip if you’re in a rush—but I never do.

How To Make Grilled Fish Tacos

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make blackened pan-fried or grilled fish tacos.

  • Marinate the fish in lime juice, oil, and spices for 15-20 minutes (or longer).
  • Grill or pan-fry the fish for 4–5 minutes per side until cooked and blackened. Then flake into smaller pieces.
  • Heat the tortillas and set aside to keep warm.
  • Mix the slaw ingredients and set aside. This can be done while fish is marinating.
  • Mash avocado with lime, salt, coriander, and a splash of oil.
  • Whisk the chipotle fish taco sauce in a small bowl. Set aside. This can also be done in advance.
  • Assemble tacos: guac → slaw → fish → chipotle sauce → fresh coriander and lime juice.

Air Fryer Method

If you’re using an air fryer to make fish for fish tacos, preheat it to 400°F (200°C) and lightly spray the basket with oil to prevent sticking. Place the marinated fish fillets in a single layer—don’t overcrowd—and cook for 8–10 minutes, flipping halfway. The fish should be golden and slightly charred on the edges, and it should flake easily with a fork when done. Thinner fillets might only need 7–8 minutes, while thicker ones like mahi-mahi may take closer to 12. Once cooked, let the fish rest for a minute before flaking into chunks for your tacos.

Watch The Video

Recipe Tips

  • Fish type: Use any firm white fish, but salmon works too for a richer flavor.
  • Marinate ahead: Up to 24 hours in the fridge.
  • Make ahead: You can prep the slaw, sauce, and guac 1 day ahead. Store separately in airtight containers. Guacamole is probably best fresh, though.
  • Storage: Store cooked fish, slaw, and sauces separately. Eat within 2 days.
  • Taco bar idea: Serve everything separately and let everyone build their own!

Serving Suggestions

These fish tacos are perfect as-is, but if you’re feeding a crowd or want a bigger spread, add some tortilla chips, extra guac, and maybe a margarita or two. A side of black beans, Mexican red rice, or grilled corn would also be delish! You can also try my Mexican salad with corn and black beans. For sauce, check out my cilantro lime sauce or my salsa tatemada for a different vibe. And if serving a crowd, try one of these Mexican appetizers, or with my pineapple rum sour.

💬 If you’ve tried this grilled fish tacos or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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Healthy, blackened grilled fish tacos with crunchy cabbage slaw, easy guacamole and creamy chipotle sauce—easy enough for Taco Tuesday and weeknight dinners, delicious enough for guests! I include air fryer instructions as well. Find step-by-step photos and more recipe tips above.

For the pickled cabbage slaw:

  • Marinate the fish: In a bowl, drizzle the fish with lime juice and olive oil. Sprinkle all spices and salt evenly on both sides. Rub in and set aside for 15–20 minutes (or up to 24 hrs in the fridge).

  • Prepare toppings: Combine slaw ingredients in a bowl, toss and set aside. Mix chipotle mayo sauce ingredients in a small bowl until smooth. Mash guacamole ingredients in another bowl.

  • Cook the fish: Grill, broil, or pan-fry fish. For pan-frying: heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook fish 4–5 minutes each side until blackened/browned and cooked through. Cover with lid after flipping to help it steam. Grill on the BBQ for 5-6 minutes each side or until just cooked through.Rest for 1 minute, then flake with two forks and pour any juices over.

Air Fryer Method

  • If you’re using an air fryer, preheat it to 400°F (200°C) and lightly spray the basket with oil to prevent sticking. Place the marinated fish fillets in a single layer—don’t overcrowd—and cook for 8–10 minutes, flipping halfway. The fish should be golden and slightly charred on the edges, and it should flake easily with a fork when done. Thinner fillets might only need 7–8 minutes, while thicker ones like mahi-mahi may take closer to 12. Once cooked, let the fish rest for a minute before flaking into chunks for your tacos.

  • Heat tortillas in a dry skillet or oven.

  • Assemble tacos: Spread guacamole on tortilla, then cabbage slaw, then fish, sauce, and extra coriander and lime if you like.

  • Can I use frozen fish? Yes! Just make sure it’s fully thawed and patted dry before marinating.
  • Is the chipotle sauce spicy? It has a mild to medium heat. Add more chipotle or a dash of hot sauce if you want it spicier.
  • What tortillas work best? Small soft corn or flour tortillas are my go-to, but you can also use grain-free or low-carb tortillas here.
  • What’s the best way to reheat leftovers? Fish is best reheated gently in a skillet or microwave at 50% power. Assemble tacos fresh.
  • Fish type: Use any firm white fish, but salmon works too for a richer flavor.
  • Marinate ahead: Up to 24 hours in the fridge.
  • Make ahead: You can prep the slaw, sauce, and guac 1 day ahead. Store separately in airtight containers. Guacamole is probably best fresh though.
  • Storage: Store cooked fish, slaw, and sauces separately. Eat within 2 days.
  • Taco bar idea: Serve everything separately and let everyone build their own!

Serving: 3tacos | Calories: 490kcal | Carbohydrates: 52g | Protein: 30g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 920mg | Potassium: 958mg | Fiber: 12g | Sugar: 7g | Vitamin A: 1097IU | Vitamin C: 40mg | Calcium: 134mg | Iron: 3mg

Keywords: Grilled Fish Tacos, Fish Tacos, Healthy Fish Tacos, Blackened Fish Tacos

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]]> https://recipeprofessional.com/grilled-fish-tacos/feed/ 0 Easy Shredded Chicken Tacos Recipe https://recipeprofessional.com/easy-shredded-chicken-tacos-recipe/ https://recipeprofessional.com/easy-shredded-chicken-tacos-recipe/#respond Mon, 02 Feb 2026 10:37:29 +0000 https://recipeprofessional.com/easy-shredded-chicken-tacos-recipe/

This easy shredded chicken tacos recipe is such an easy dinner! They’re fresh, flavorful, and the kind of easy dinner that never feels boring.

Shredded Chicken Tacos

They’re a mash-up of two of our most-loved recipes on Inspired Taste: our tender shredded chicken and the creamy cilantro sauce from our veggie tacos. The combination makes every bite fresh, zesty, and absolutely delicious.

These tacos come together fast, making them ideal for busy nights. You can even prepare the chicken and sauce in advance, so dinner practically makes itself. For more like this, see our shredded chicken nachos.

Key Ingredients

  • Chicken: Make chicken for this, use leftover chicken, or use a rotisserie chicken. I love making the chicken by gently simmering chicken thighs or breasts with onion, garlic, bay leaf, cumin, salt, and pepper until they are tender and shreddable. You can do this on the stove, like in our stovetop shredded chicken, or in a slow cooker using our crockpot shredded chicken recipe.
  • Creamy Cilantro Sauce: I love drizzling our creamy cilantro lime sauce over the tacos, which I make with sour cream, lime juice, jalapeño, and cilantro. You can always substitute your favorite store-bought sauce or dressing, but it really does add a lot to the flavor of these tacos. I also use it for these veggie tacos. For more of a cilantro ranch, try this cilantro lime dressing, which I use for our taco salad.
  • Tortillas: Use your favorite tortillas. Corn or flour both work great. When I have the time, I love making my own using our recipes for soft flour tortillas or corn tortillas.
  • Extras: Finish your tacos with your favorite toppings. I love adding extra cilantro, chopped tomato, and crumbled queso fresco. You can also top them with guacamole, pico de gallo, or quick pickled onions for even more flavor.

Find the full recipe with measurements below.

How to Make Shredded Chicken Tacos

Tip 1: The best chicken for tacos. When making shredded chicken for tacos, I love using one of the recipes below. Since the chicken gently cooks in flavorful cooking liquid, it turns out incredibly tender and juicy. Depending on your day, you can choose the quicker stovetop version or the slow cooker option.

Tip 2: Seasoning the chicken. If you use one of the recipes above, the chicken will already be quite flavorful. For even more flavor, consider tossing it with red enchilada sauce or green enchilada sauce. You can buy them (I love Hatch), or make them with one of our recipes:

Tip 3: Make-ahead tips. This is one of those dishes I rely on during busy weeks, as it is incredibly easy to meal prep. The cooked chicken will keep in the fridge for up to 3 days and in the freezer for up to a month. The sauce will keep in the refrigerator for about a week.

Spooning Cilantro Sauce over Shredded Chicken Tacos

Serving Suggestions

I’m happy with just tacos on my plate, but if you’d like to add a few more dishes, consider serving these alongside homemade refried beans and Mexican rice, or try this yellow saffron rice. A bowl of tortilla chips and homemade salsa or queso always goes down well, too!

These easy shredded chicken tacos are full of flavor thanks to well seasoned chicken and a bright and creamy cilantro sauce.

Easy Shredded Chicken Tacos

  • PREP
  • COOK
  • TOTAL

These chicken tacos has been a lifesaver for my family. They are quick, delicious, and you can build your tacos however you want. I highly recommend the cilantro sauce, but feel free to customize your tacos with your favorite toppings.

4 Servings

You Will Need

Chicken Tacos

1 ½ pounds boneless chicken thighs or chicken breasts

1 medium onion, peeled and sliced

4 cloves garlic, peeled and lightly crushed

1 bay leaf

1 ½ teaspoons ground cumin

1 teaspoon salt

1/2 teaspoon ground black pepper

12 corn tortillas or flour tortillas

1 medium tomato, chopped

Cheese such as queso fresco for serving

1 lime, cut into wedges


Creamy Cilantro Sauce

½ cup sour cream

2 tablespoons fresh lime juice

½ jalapeño, seeds and membrane removed

½ cup packed cilantro leaves and tender stems

Salt to taste

Directions

    1Cook the chicken: Combine chicken, onion, garlic, bay leaf, salt, cumin, and pepper in a large heavy-bottomed saucepan. Add just enough water to cover the chicken. Turn heat to high, bring to a boil, then remove any foam or scum that floats to the top.

    2Adjust the heat so that the water simmers very gently around the chicken. Cook until chicken is very tender, about 30 minutes. Transfer chicken to a cutting board, and then when it is cool enough to handle, use two forks or your fingers to shred the meat.

    3Reduce cooking liquid: After removing the chicken, boil the remaining liquid in the saucepan until it has reduced by one-third or until its flavor has concentrated. Spoon about 1 cup of the concentrated cooking liquid over the shredded chicken and toss to coat. Use within 2 to 3 days or freeze.

    4Make the sauce: Add sour cream, lime juice, jalapeño, cilantro, and a pinch of salt to a blender. Blend until smooth. Taste, then add more lime juice or salt if needed. Refrigerate for up to a week.

    5Warm tortillas: Wrap tortillas in two stacks with aluminum foil. Place into the oven for 10 to 15 minutes or until warm.

    6Make tacos: Fill each warmed tortilla with chicken and tomatoes. Top with cheese and a drizzle of the cilantro sauce. Serve with extra sauce and lime wedges on the side.

Adam and Joanne’s Tips

  • Make-ahead tips: The shredded chicken will keep in the fridge for up to 3 days and in the freezer for up to a month. The sauce will keep in the refrigerator for about a week.
  • Double batch of chicken: To make a double batch, increase the chicken to 3 pounds then add more water to the pot. The onion, garlic, and spices do not need to change.
  • Skin-on chicken: We have made this recipe using boneless, skinless chicken thighs and chicken thighs with skin still attached. Both work very well. If you use chicken with skin, just remove and discard the skin before you shred the chicken. You may also find that you need to skim some of the fat from the cooking broth before spooning it over the chicken.
  • Leftover cooking liquid: You will have cooking liquid leftover. It is quite delicious on its own as a light soup. You can also use it as broth for other recipes. Or, if you’re keeping the chicken more than a day, add a spoonful or two to add a little moisture.
  • Slow cooker shredded chicken: add all the ingredients to the slow cooker then cook on LOW until the chicken is cooked and tender, 3 to 4 hours. Shred the chicken and transfer the broth to a saucepan. Simmer the broth until reduced by a third then spoon over the chicken.
  • The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
3 small tacos
/
Calories
313
/
Protein
23g
/
Carbohydrate
22g
/
Dietary Fiber
3g
/
Total Sugars
4g
/
Total Fat
15g
/
Saturated Fat
6g
/
Cholesterol
121mg
/
Sodium
801mg


AUTHOR:

Joanne Gallagher

Adam and Joanne of Inspired Taste

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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