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

Cook Time 10

Total Time 25

Servings

Calories 138.63kcal

1 teaspoon canola oil
2 cups chopped zucchini
2 cups cooked shredded chicken*
1 teaspoon chile powder
½ teaspoon cumin powder
½ 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)

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.

*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.