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These shredded chicken tacos are crisp, flavorful, and incredibly easy to prepare. Filled with a mix of shredded chicken, mashed black beans, and creamy Greek yogurt, it’s rich, satisfying, and full of protein! Make them vegetarian by skipping the chicken and doubling the beans, or keep it classic with juicy cooked chicken breast or thighs.
This recipe for pulled chicken tacos has been a favorite of ours for years. It’s quick, satisfying, and super flexible. The filling is creamy, savory, and full of flavor thanks to the garlic, taco seasoning, and a little kick of lime. Use rotisserie, Instant Pot shredded chicken, or grilled chicken breast, just whatever you’ve got on hand.
If you love tacos with a twist, try my Spicy Shrimp Tacos or these Parmesan Cauliflower Tacos.
Recipe Overview
Before You Get Started
A few helpful tips before you dive in:
- Mash the beans really well before adding them to the skillet. This helps them blend into the chicken and creates a creamy, almost cheesy texture that holds the filling together.
- Don’t skip sautéing the onion. It’s your flavor base, so let it get soft and golden before adding the garlic and chicken, so everything builds from that sweet, mellow onion flavor.
- Warm the tortillas before filling. Just 10 seconds in the microwave or a hot pan makes them flexible and way easier to fold without cracking.
- Add cheese after the tortilla hits the pan. It melts better this way and helps glue the taco shut when folded.
Common Questions
You don’t have to rinse them, but definitely drain them well. Extra liquid can make the filling soggy.
Yes, the filling can be made up to 4 days ahead and stored in the fridge. Assemble and crisp the tacos fresh so the tortillas don’t get soggy.
You can! Brush the folded tacos lightly with oil, place them on a baking sheet, and bake at 425°F for 10-12 minutes, flipping halfway through for even crisping.
How to Make shredded chicken tacos
Here’s how to get perfect results every time:
1️⃣ Sauté the Onion and Mash the Beans
Heat olive oil in a large skillet over medium heat and sauté the diced onion for 5 minutes until soft and golden. While that’s cooking, mash the black beans in a bowl with a fork until mostly smooth.
✏️ Mashing the beans now gives the filling a creamy texture that holds together nicely later.
2️⃣ Add Garlic and Chicken
Add the minced garlic and shredded chicken to the skillet with the onions. Stir to combine and warm through.
✏️ Adding the garlic now prevents it from burning while still building in that savory flavor.
3️⃣ Stir in Beans, Seasoning, Yogurt, and Cilantro
Mix in the mashed beans and taco seasoning. Cook for about 3 minutes, then turn off the heat and stir in the Greek yogurt and chopped cilantro until everything is creamy and coated.
✏️ Turning off the heat before adding yogurt keeps the texture smooth and prevents it from curdling.
4️⃣ Toast, Fill, and Fold the Tacos
Heat a clean skillet over medium heat and cook one tortilla for 1-2 minutes until golden spots appear. Sprinkle on shredded cheese, then spoon in the chicken mixture. Add cherry tomatoes and jalapeños, fold the tortilla, and transfer to a plate. Repeat with the remaining tortillas and filling.
✏️ Toasting the tortilla before folding helps it crisp up and hold everything inside without falling apart.
Shredded Chicken Tacos (Quick & Flavorful)
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 2 garlic cloves, minced
- 2 cups cooked chicken breast, shredded
- 14 ounces black beans, one can, drained well
- 2 tablespoons taco seasoning
- 2/3 cup greek yogurt
- 6 corn or wheat tortillas, 8 inches
- 1/2 cup fresh cilantro, minced
- 1 cup shredded cheese
Optional toppings:
- thinly sliced Lettuce
- Tomatoes
Instructions
- Heat the 1 tablespoon olive oil in a large skillet and saute the 1 sweet onion for 5 minutes. Meanwhile, in a medium bowl, mash the 14 ounces black beans with a fork.
- Add the 2 garlic cloves and the 2 cups cooked chicken breast (shredded) to the skillet with the onion.
- Add the mashed beans and 2 tablespoons taco seasoning to the skillet, and stir to combine. Cook for 3 minutes, add the 2/3 cup greek yogurt and 1/2 cup fresh cilantro, stir to coat, then remove from heat.
- Heat a second pan over medium heat. Add 6 corn or wheat tortillas (one at a time) and cook until they start to get golden and crispy, around 1-2 minutes.
- Add a generous sprinkle of cheese (from the 1 cup shredded cheese), followed by 2 spoonfuls of the meat mixture. Add cherry Tomatoes and jalapeno, if desired.
- Fold the tortilla and place it on a plate. Repeat with the remaining tortillas and filling. Garnish with some thinly sliced Lettuce if you like.
Notes
- Mash the beans well so the filling holds together.
- Use plain Greek yogurt – it’s thicker and adds creaminess without making things soggy.
- Warm tortillas before filling to prevent tearing.
- Add the cheese directly to the tortilla while it’s in the pan so it melts evenly.
- Don’t cook the yogurt – stir it in after removing from heat to keep it smooth.
Storage & Make-Ahead Tips
- Fridge: Store filling in an airtight container for up to 4 days. Keep tortillas and toppings separate.
- Freezer: Freeze filling (not assembled tacos) for up to 3 months. Thaw overnight in the fridge.
- Reheating: Reheat in a skillet or microwave. Assemble tacos fresh for the best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations & Tips
→ Save time and use Rotisserie chicken.
→ Need it dairy-free? Use plain, unsweetened coconut or almond yogurt instead of Greek yogurt.
→ No black beans on hand? Pinto beans or even refried beans will do the trick – just mash them up before mixing.
→ Cheddar, Monterey Jack, or dairy-free cheese all melt beautifully, so use what you’ve got!
Storage & Reheating Tips
- Fridge: Store leftover filling in an airtight container in the fridge for up to 4 days. Keep tortillas and toppings separate if possible.
- Freezer: Freeze the filling (not the assembled tacos) for up to 3 months. Let it cool completely first, then thaw overnight in the fridge before reheating.
- Reheating: Warm the filling in a skillet or microwave until heated through. Assemble fresh for the best texture.
What to serve with shredded chicken tacos
Tacos are always better with a few fresh and flavorful sides on the table. Here are some go-to pairings we love:
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