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 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 4
Calories 138.63kcal
Ingredients
1teaspooncanola oil
2 cupschopped zucchini
2cupscooked shredded chicken*
1teaspoonchile powder
½teaspooncumin powder
½ teaspoonkosher 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
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.
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.
Spray the tortillas with cooking spray and toast in a toaster oven or in a hot skillet until crisp.
Top with the chicken and zucchini and garnish with the pico de gallo, avocado, cilantro and cotija cheese with a squeeze of lime.
Notes
*Make your own shredded chicken in the Instant Pot, the slow cooker, or use grilled or store-bought rotisserie chicken.
**If you don't have tortillas on hand, serve the shredded chicken and zucchini mixture over rice and transform these tacos into burrito bowls. Or serve in lettuce cups for extra crunch.