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Shredded Chicken Tacos

Hands-on time 25 mins
Total time 30 mins

Serves 4 (serving size: 2 tacos)

Before: Pork Carnitas Plate. Carnitas are a labor of love, as pork simmers in fat for hours until tender, then gets piled onto a plate with refried beans and rice. Very few veggies find their way into this classic dish. A half-pound of chicken is a gracious plenty for these tacos, which are beefed up with pinto beans, Greek yogurt-amped avocado crema, and a crunchy slaw topped with pumpkinseeds. The plant protein sources make up about half the total amount.  


  • 2/3 cup sliced shallots
  • 1/2 cup unsalted chicken stock
  • 1 teaspoon kosher salt, divided
  • 3/4 teaspoon ground cumin, divided
  • 5/8 teaspoon smoked paprika
  • 2 (4-ounce) skinless, boneless chicken thighs
  • 5 garlic cloves, thinly sliced
  • 1 (15-ounce) can unsalted pinto beans, rinsed and drained
  • 1 1/2 cups thinly sliced red cabbage
  • 1/4 cup coarsely chopped fresh cilantro leaves
  • 2 tablespoons fresh lime juice, divided
  • 1 teaspoon canola oil
  • 2 tablespoons pepitas (toasted pumpkinseeds)
  • 1/3 cup plain fat-free Greek yogurt
  • 1 ripe avocado, peeled
  • 8 corn tortillas

Nutrition Information

  • calories 392
  • fat 12.3 g
  • satfat 2 g
  • monofat 5.9 g
  • polyfat 3 g
  • protein 24 g
  • carbohydrate 49 g
  • fiber 12 g
  • cholesterol 54 mg
  • iron 4 mg
  • sodium 600 mg
  • calcium 146 mg
  • sugars 5 g
  • Est. Added Sugars 0 g

How to Make It

  1. Combine shallots, stock, 1/2 teaspoon salt, 1/2 teaspoon cumin, paprika, chicken, and garlic in a small saucepan; bring to a simmer. Reduce heat to low; cover and simmer 15 minutes. Remove chicken from pan; set aside. Increase heat to medium; cook 8 minutes or until liquid is reduced to about 2 to 3 tablespoons. Shred chicken with 2 forks; stir chicken and beans into cooking liquid. Mash some of the beans to thicken and bind the mixture.

  2. While chicken cooks, combine cabbage, cilantro, 1 1/2 tablespoons lime juice, oil, and 1/4 teaspoon salt; toss well to combine. Sprinkle with pepitas.

  3. Combine yogurt, avocado, remaining 1 1/2 teaspoons lime juice, 1/4 teaspoon cumin, and 1/4 teaspoon salt in a small bowl; mash to desired consistency.

  4. Heat tortillas directly over a gas flame or in a hot cast-iron skillet for 20 seconds on each side or until lightly charred. Divide chicken mixture, slaw, and avocado mixture evenly among tortillas.