What I love about these Easy Pulled Chicken Tacos, apart from their amazingly delicious flavour, is how easy they are to make! What’s also great is how each component can be made ahead of time so that when you’re ready to have the tacos, it’s just a matter of assembling everything together! These tacos were inspired by those tasty food truck-type tacos and they are definitely on par! They feature a soft flour tortilla filled with slow-cooked pulled chicken breast, melty Monterey Jack cheese, avocado, fresh pico de gallo and a drizzle of lime crema on top.
Tips for Making Perfect Tacos
Allow the pico de gallo to rest: Resting the pico de gallo for ~1 hour before assembling the taco allows the flavours to blend.
Make the pico de gallo fresh: The pico de gallo tastes best if eaten within 24 hours of when it was made.
Serve warm: Serve the tacos while the tortilla, cheese and chicken are still warm for the best flavour.
Recipe Q & A
Q: Why is my pulled chicken tough?
A: The pulled chicken can get tough if overcooked. To avoid this, stop cooking the chicken once it is tender enough to shred.