Shredded Chicken Tacos

Chelsea Mariotti


For the Garnish:

1/4 cup finely chopped white onion

1 lime, cut into wedges

2 tablespoons coarsely chopped fresh cilantro

Goya Hot Sauce

★★★★★ 1 vote
10 Min
40 Min


2 can(s)
goya tomato sauce 8 ounce
2 tsp
goya white distilled vinegar
2 tsp
goya minced garlic
3 1/2 tsp
ancho chile powder
1 tsp
goya ground cumin
2 tsp
goya oregano leaf
1/2 tsp
2 Tbsp
goya extra virgin olive oil
2 lb
bone-in, skin-on chicken breasts
goya adobo with pepper, to taste
1 pkg
10 ounce goya corn tortillas, warmed


1In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
2Heat oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes.
3Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more.
4Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.