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Shredded Chicken and Zucchini Tacos

Easy shredded chicken tacos get a healthy veggie upgrade when diced zucchini is added in for a fast dinner or lunch any day of the week.

Course Main Course
Cuisine Mexican
Keyword shredded chicken tacos, tacos
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 1 teaspoon canola oil
  • 2 cups chopped zucchini
  • 2 cups cooked shredded chicken*
  • 1 teaspoon chile powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon kosher salt
  • 4-inch corn or flour tortillas or hard taco shells** (Use 6-inch taco shells if you can't find street taco size)

Optional Toppings

  • Pico de gallo
  • Sliced avocado
  • Fresh cilantro
  • Cotija cheese
  • Sliced limes

Instructions

  1. Heat the canola oil in a large non-stick skillet over medium-high heat. Add the chopped zucchini and cook until the zucchini softens and begins to brown, stirring occasionally, for about 4-5 minutes.

  2. Add the shredded chicken and season with the chile powder, cumin, and kosher salt and cook for 3-4 minutes until the chicken is warmed through.

  3. Spray the tortillas with cooking spray and toast in a toaster oven or in a hot skillet until crisp.

  4. Top with the chicken and zucchini and garnish with the pico de gallo, avocado, cilantro and cotija cheese with a squeeze of lime. 

Recipe Notes