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A close-up of four folded chicken tacos garnished with cherry tomatoes, jalapeños, and lime wedges.
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Shredded Chicken Tacos (Quick & Flavorful)

These crispy Shredded Chicken Tacos are filled with a creamy mix of mashed black beans, Greek yogurt, and taco-seasoned chicken. Quick to make and easy to customize, they’re perfect for busy weeknights or a casual dinner with family.
Prep Time10 minutes
Cook Time20 minutes
0 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Diet: Low Fat
Skill Level: Beginner
Servings: 6 Tacos
Author: Rena

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.
    Diced onion and garlic being sautéed in a skillet, part of the filling prep.
  • Add the 2 garlic cloves and the 2 cups cooked chicken breast (shredded) to the skillet with the onion.
    Shredded chicken being sautéed in a black skillet with a white spatula.
  • 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.
    A skillet with shredded chicken and mashed black beans being mixed together with a spatula.
  • 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.
    A single taco in a skillet being toasted and flipped with tongs.
  • 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.
    A fully assembled chicken taco filled with shredded chicken, beans, and toppings, placed on a plate with lime wedges.

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

Calories: 251kcal | Carbohydrates: 18g | Protein: 23g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 56mg | Sodium: 247mg | Potassium: 259mg | Fiber: 2g | Sugar: 4g | Vitamin A: 320IU | Vitamin C: 4mg | Calcium: 166mg | Iron: 1mg