Recipe: Juicy Pulled Chicken Crispy Tacos


These Juicy Pulled Chicken Crispy Tacos are my healthier take on Birria Tacos. An easy 10-step process, simple ingredients, and packed with flavor!


> 1 lb Chicken Breast or Thighs

> 1/2 Red Onion, thinly sliced

> 2 Bell Peppers, thinly sliced

> Juice if 1 Lemon

> 1 tbsp. Olive Oil

> 1 tsp Ground Cumin

> 1 tsp Chili Powder

> 1 tsp Garlic Powder

> 1 tsp Black Pepper

> 1/2 tsp Salt

> 1/4 cup Cilantro, chopped

> 14.5-oz Crushed Tomatoes

> 6-8 Tortillas

> 2 cups Mozzarella Cheese, shredded


  1. In a large bowl, toss the chicken, red onion, bell peppers, lemon juice, ground cumin, salt, garlic powder, chili powder, and black pepper together.
  2. In a large skillet over medium high heat, add the olive oil.
  3. Sear the chicken and vegetables for 2-3 minutes of each side.
  4. Add the crushed tomatoes and chopped cilantro, cover with a lid, and simmer 20-25 minutes (chicken should be fully cooked and tender to fork).
  5. Shred the chicken with two forks. Summer another 5 minutes.
  6. Heat up a large cast iron skillet over medium high heat. Press both sides of each tortilla into the chicken pan to coat in sauce.
  7. Add tortillas to cook in the hot skillet for 1 minute on each side.
  8. Add the cheese all over the tortilla and then a generous scoop of chicken on one side.
  9. Fold the remaining cheese side of the tortilla over the chicken. Cook until crispy on both sides. Repeat with remaining tortillas.
  10. Enjoy warm!

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