Shredded Chicken Tacos

Shredded Chicken Tacos

Fresh, homemade corn tacos with a spicy shredded chicken topping, are the perfect finger food.

Making your own tacos is really satisfying and so simple. Just mix white masa harina (flour made from dried corn with a little lime), with water and then press into thin tacos, before cooking in a hot dry pan. You can then add your toppings, here we’re using a spicy shredded chicken with some jalapenos.

I was given a taco press for Christmas; it makes pressing the dough into a uniform thickness really simple.

We also have a chicken taco with adobo recipe if you’re willing to put in a little more effort. 

Chicken tacos with Adobo

Chicken Tacos with Adobo

Our best taco recipe yet

Cooking surfaces

Cast iron pan
Cast Iron Grid

BBQ Temperature

For the tacos


For the chicken



For the tacos

For the shredded chicken

  • 8 chicken thighs
  • A spicy Mexican rub such as Al Pastor from The Rusty BBQ Co.
  • 1 Knorr Chicken Stock Pot
  • Water
  • 2 fresh jalapenos, deseeded and finely chopped
  • Juice of a lime.

Putting together the taco



For the tacos

  1. Mix your flour with water to make a dough.
  2. Setup your Egg to cook directly at 250°C, adding a cast iron skillet to full-moon plancha to heat up.
  3. Break off a small piece of dough, enough to make a ball just smaller than a ping-pong ball (about 28g).
  4. Using two sheets of parchment, place your ball beteeen them in the taco press. Press it out. It should form a 10-12cm taco, fairly small.
  5. Carefully peel off the paper and place the taco in the hot pan.
  6. Cook for 30 seconds and then flip and cook the other side for 30 seconds. Your taco should puff a little bit and your should slightly scorch the edges.
  7. Remove from the pan and place on your taco rack.
  8. Repeat to cook as many tacos as you need.

For the chicken

  1. Debone your chicken thighs.
  2. Add your rub of choice and leave for an hour.
  3. Setup your Egg for a direct cook at 180°C.
  4. Cook your chicken thighs until they reach 90°C, turning when needed.
  5. Take your chicken off the grill and use two forks to shred it.
  6. Add it to a pan and add the stock pot. Add water to 1/3 depth of the chicjen.
  7. Add your sliced fresh jalapenos and lime juice.
  8. Cook for 20 minutes, string to break up the chicken. 

To assemble your tacos

  1. Add some shredded chicken to your taco.
  2. Top with a teaspoon of salsa, a teaspoon of guacamole and a teaspoon of soured cream. 
  3. Sprinkle over some fresh coriander leaves.

If you like your tacos really spicy, you can add some chilli sauce or some pickled jalapenos. 

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