When it comes to making weeknight dinners for my family, I often need to get something on the table VERY quickly. Hungry kiddos after a busy day are no joke!
This Chicken Taco Recipe has been my go-to for years. While I love topping it with sriracha for a spicy kick, I often make it with a mild hot sauce or even seasoned ketchup for a SUPER mild version for the kids. They love it every single time! It adds just the right amount of flavor and the entire recipe comes together on a single sheet pan. If you’ve been searching for the ultimate quick and easy healthy dinner idea, then these shredded chicken tacos are a game-changer!
All that to say, these Healthy Sriracha Shredded Chicken Tacos are perfect for this season of life!
They’re SO easy to make and DELICIOUS. Just bake the Sriracha coated chicken for 30 minutes, shred it, chop up some veggies, and put it all in corn tortillas. The best healthy dinner for a crazy season like mine right now!
These tacos are similar to the Sriracha Lime Shrimp Tacos, but use chicken instead (and are a little less hands on). Also, this is my favorite Sriracha for both of those recipes!
What are your favorite recipes during a crazy busy season? And any house hunting tips?
Why You’ll Love This Chicken Taco Recipe
When it comes to chicken taco recipes, these Sriracha Shredded Chicken Tacos are hands-down my favorite! Here’s what you’ll love about it:
- 30 Minutes – That’s it! Make this entire recipe in just 30 minutes flat.
- Easy to Make – Low effort and made with 7 simple ingredients.
- So Much Flavor – The sriracha adds so much flavor to these yummy chicken tacos!
- Sheet Pan Recipe – Bake the chicken on a sheet pan with sriracha, then shred it on the same pan. It’s ready to go for this taco recipe and cleanup is a breeze!
You’ll Also Love: Baja Shrimp Tacos Recipe
Shredded Chicken Tacos Recipe Ingredients
You’ll only need 7 easy-to-find ingredients for this recipe! Here’s what you’ll need for shredded chicken tacos:
- Chicken Breasts – Thinly sliced for best results.
- Sriracha – This is what adds flavor and spicy kick to the chicken! You can also use a mild hot sauce if you’re craving something a little less intense.
- Corn Tortillas – Whole wheat flour tortillas or a 50/50 mix tortilla work great, too. You can also make this with homemade Almond Flour Tortillas!
- Chopped Red Cabbage – The crunch of the red cabbage with the spicy chicken is SO good. Feel free to use any type of lettuce or cabbage you want.
- Chopped Bell Peppers – Red, green, yellow are all delicious.
- Feta Cheese – I love how crumbled feta cheese brings the flavors together! Cotija cheese or queso fresco are great options, too.
- Fresh Lime Juice – A squeeze of lime juice over these tacos is SO good.
How to Make Shredded Chicken Tacos
Making this recipe is INCREDIBLY easy! Here’s how to make shredded chicken tacos in just 30 minutes:
- Place the chicken and drizzle sriracha on top. Bake for 30 minutes!
- Meanwhile, heat up the tortillas and prep the veggies.
- When the chicken is done, use two forks to shred it all and mix it into the sauce right on the same sheet pan.
- Assemble each tortilla with shredded chicken, cabbage, bell peppers, feta cheese, and a squeeze of lime juice. Enjoy!
Healthy Chicken Tacos Variations
- Add fresh avocado cubes or a drizzle of this Creamy Avocado Lime Dressing!
- Use salsa or mild hot sauce instead of sriracha for a milder flavor.
- You can also drizzle hot honey over the chicken for a sweeter taste!
- Top with fresh cilantro.
- Add crushed red pepper on top!
RELATED: Hot Honey ChickenBowls
Shredded Chicken Taco Recipe Tips
- Spray the sheet pan with a little bit of avocado oil before adding the chicken to keep it from sticking.
- Feel free to marinate the chicken the night before for an even better flavor!
- Depending on the thickness of the chicken, the bake time may vary. Be sure to check it and cut into it to make sure that it’s done.
- It’s easy to make these chicken tacos your own! Swap out the toppings, cheese, and sauce to adjust to your taste.
Serving Suggestions
There are so many delicious side dish pairings for this recipe! Here are a few ideas for how to serve chicken tacos:
- Spanish Rice & Beans
- Cilantro Lime Rice
- Yuca Fries
- Crispy Air Fryer Zucchini
- Chili Mango Zesty Quinoa Salad
Our Favorite Toppings
- Feta Cheese
- Queso Fresco
- Healthy Ranch Dressing
- Cotija Cheese
- Cilantro Lime Sauce
- Shredded Mexican Cheese
- Fresh Avocado
- Creamy Lemon Tahini Dressing
- Cilantro
How to Store Leftovers
Refrigerator – Place the taco components in separate airtight containers and store in the fridge for up to 4-5 days. When ready to enjoy, heat the tortillas and chicken in the microwave separately, then assemble the tacos!
Freezer – I recommend only freezing the shredded chicken for this recipe. Once it’s cooled, place it in an airtight container (preferably glass so it doesn’t stain) and store in the freezer for up to 3 months. When ready to enjoy, heat up tortillas on the stovetop, heat the chicken in the microwave, and assemble tacos!
Here’s How To Make These Healthy Chicken Tacos:
Best Chicken Tacos
Ingredients
- 2 thinly sliced chicken breasts
- 2 Tbsp Sriracha
- 6 corn tortillas
- 1 cup chopped red cabbage
- 1/2 cup chopped peppers
- 1/4 cup feta cheese
- 1 lime
Instructions
- Preheat oven to 375 degrees.
- Place the chicken breasts on a baking sheet and top with Sriracha. Bake for 30 minutes (or until they're fully cooked).
- While the chicken is baking, heat the tortillas up (optional).
- Top each tortilla with chopped red cabbage and chopped peppers.
- When the chicken has finished baking, shred it and place in the tortillas.
- Top each taco with feta cheese and a drizzle of lime. Enjoy!
Video
Nutrition
Looking for more delicious, simple, and healthy recipes? Check out A Month Of Healthy Eats For The Busy Girl! It’s a great way to achieve healthy eating and fitness goals with a 4-week nutrition plan, grocery lists, recipes (like these healthy chicken tacos), and workouts!
Disclaimer: Please note that some of the links in this post are affiliate links and I will earn a commission if you purchase through those links. These are products that I know, trust, and love!
Tina says:
I just tried this recipe and not only is it simple it is utterly delicious. Thank you sharing.
Christine McMichael replied:
Thank you, Tina! So glad you enjoyed it!
Colleen says:
What are the full nutrition facts?
Christine McMichael replied:
Hi, Colleen! Unfortunately my recipe plugin doesn’t calculate the full macros. So sorry!
Brittany says:
I just started a diet and I love Mexican food it’s one of my weaknesses, this recipe was a god sent and taste amazing also is quick and easy!
Christine McMichael replied:
This recipe is so perfect, then! Love it. I’m so glad you enjoyed it, Brittany!
Brittany says:
I know this is an old post but if you see can you please let me know if you cook the cabbage and peppers. Its doesn’t really say if they are cooked bit the recipe itself looks amazing!
Christine McMichael replied:
Hi, Brittany! I didn’t cook the cabbage and peppers in this recipe, but I think that it would also be delicious if you did! Either way should be good. I prefer the cabbage and peppers uncooked because they gives the tacos a crunchy texture!
Erin Cawley says:
This dish was a hit for my entire family! And one of my kids is a SUPER picky eater. We’ll be having this dish again. Simple and delicious! 🙂
Christine McMichael replied:
I’m so glad to hear that, Erin! 🙂 Love that the whole family enjoyed them. Thanks for making the recipe!
Madison says:
I am curious as to the nutrition information. Is it 160 for one taco? Looks fabulous! I’m hoping to make them!
Christine McMichael replied:
Hi, Madison! It is 128 kcal for one taco. Enjoy! 🙂
Mark says:
Just made these for dinner and they were delicious. Due to circumstances, we cooked the chicken in a crock pot, used bleu cheese, omitted the lime and they were still totally great. Thanks!
Christine McMichael replied:
So glad you liked them, Mark! That sounds delicious!
Christina Freeman says:
This was so yummy! My 9 & 12 year olds loved it too! I wasn’t for sure what peppers to use but I found at HEB a package of Mini peppers and chopped up 1 red, 1 yellow, 1 orange, and 1 jalapeno. I also made the Sriracha Shrimp tacos too! Awesome flavor profile!
Christine McMichael replied:
Yay! So glad you guys enjoyed it, Christina! 🙂 That’s exactly what I use, mini peppers. Love it!
Melia says:
Hey there!
What kind of peppers are you referring to? Bell peppers, jalapeno peppers, etc
Christine McMichael replied:
Hi, Melia! I actually used mini peppers (yellow, red, and orange), but a bell pepper works great, too!
Lindsey says:
Oklahoma is a great place to live! Just get ready for these tornadoes & earthquakes! Never a dull moment. Thanks for sharing this yummy recipe & welcome to OK!
Christine McMichael replied:
Haha that’s what I hear, Lindsey! We haven’t experienced tornado season just yet. We’re excited to be here, though! Of course, and thank you so much! 🙂
Karen @ Seasonal Cravings says:
OMG I’m all about tacos these days and these look so tasty!
Christine McMichael replied:
Girl, me too! The taco life is the best life! 🙂 Thank you!
Anne says:
Two things I love: Siracha and Tacos. I never thought of putting them together, but I will definitely be trying this!
Christine McMichael replied:
Girl, me TOO! So good!
Lauren says:
I just made shredded chicken tacos too! A different version, but I want to try yours soon too!
Christine McMichael replied:
Ah, taco twins! 🙂 That’s so awesome, they’re so good. Let me know if you do!
Samantha @ Momma Wants Java says:
This looks so delicious and easy! Anything with Sriracha is an automatic win in my book. 🙂
Christine McMichael replied:
Thank you, Samantha! I definitely agree. 😉
Ella Pretty Blog says:
This looks so yummy!