This post may contain affiliate links. Please read our disclosure policy.
In need of a quick and delicious meal that won’t break the bank or steal your time? Look no further! This single serving Chicken Tacos recipe is your dream come true. Packed with succulent shredded chicken, colorful veggies, and melted cheese, this taco delight takes only 20 minutes to make, delivering a burst of Mexican flavors right to your table.
Consider enjoying your chicken tacos with creamy guacamole, tangy pickled red onions, flavorful Spanish rice, fresh salsa, or delicious Mexican corn dip.
Why You’ll Love This Chicken Tacos Recipe
- Perfect for One: These chicken tacos are portioned just right for a single serving, so you don’t have to worry about leftovers or resizing bigger recipes.
- Quick and Easy: Use leftover chicken, store-bought rotisserie, or even canned chicken to make a delicious meal in no time. This recipe turns ready-to-use options into a tasty dish fast.
- Diet-Friendly: Options for low-carb and gluten-free versions are available.
- Customizable: Add your favorite toppings, from fresh veggies to zesty salsas, to make the tacos just the way you like them.
- Easy to Double: Need to serve more? This recipe scales up easily without any fuss.
Ingredients
If you have any ingredients leftover from this easy chicken tacos recipe, check out our Leftover Ingredients Recipe Finder.
- Olive Oil: Used for sautéing. Can be substituted with avocado oil.
- Shredded Cooked Chicken: This is the key component of your taco. If you have leftover or rotisserie chicken, that’s perfect. If starting from scratch, you’ve got two quick methods:
- Oven Method: Preheat your oven to 400°F. Place a boneless, skinless chicken breast in a baking dish. Drizzle with olive oil and season with salt, pepper, and any other spices you like. Bake for 20 to 25 minutes or until the chicken is cooked through.
- Skillet Method: Cut a chicken breast into 1-inch strips and season with your choice of seasonings. Melt 1 tablespoon of butter in a skillet and add the chicken to the pan. Cook the chicken strips for about 6 minutes, turning them halfway through the cooking time.
- Bell Pepper: For visual appeal and a satisfying crunch, bell peppers are a must-have in this recipe. While I typically go for a half red and a half green bell pepper, the choice is yours. From red and green to even orange and yellow, any color bell pepper will work, or mix and match for a vibrant, colorful taco filling. Leftover bell peppers can be used in Sheet Pan Greek Chicken or Mexican Street Corn Salad.
- Onion: The humble onion plays a significant role in building flavor layers in your chicken tacos. A white or yellow onion offers a milder, more nuanced taste that complements the other ingredients, adding depth and complexity to the overall dish. You could also opt for red onions for a bit more bite and color.
- Seasonings: The spices we incorporate serve as the heart and soul of these chicken tacos, imparting a blend of flavors that elevate the dish to the next level. Here’s a breakdown:
- Cumin: Provides an earthy, warm flavor that’s central to Mexican cuisine, including Chicken Tacos.
- Garlic Powder: Adds a subtle, aromatic garlic note without the need for fresh cloves.
- Chili Powder: Offers a mild heat that gives the dish a little kick.
- Smoked Paprika: Introduces a hint of smokiness and vibrant color.
- Oregano: Adds a touch of herbal freshness to balance out the spices.
- Salt: Essential for highlighting all the other flavors in your taco filling.
- Diced Tomatoes: In this recipe, you’ll need approximately 1/4 of a 14.5-ounce can of diced tomatoes, which equates to around 3.5 ounces or 100 grams. For accurate measuring, use a spoon to gather both the diced tomatoes and their accompanying juice from the can. This ensures that you capture the full range of flavors, enriching your chicken taco filling. Consider using leftover canned diced tomatoes in Chicken Paprika, Spanish Rice, or Chicken Cacciatore.
- Tortillas: For this single serving recipe, use 2 store-bought or homemade flour tortillas.
- Shredded Cheese: When it comes to cheese, Monterey Jack is our go-to for its smooth, melty texture. However, cheddar, mozzarella, or any cheese you like can easily take its place.
- Butter: A small dollop of butter melted in the skillet works wonders to crisp up your tacos, giving them a quesadilla-like crunch. While this step is optional, it adds an irresistible texture that we highly recommend. You can use any type of butter for this recipe, such as salted butter or unsalted butter.
Recipe Variations
Want to switch things up a bit? Chicken tacos are incredibly versatile, and it’s easy to adapt the recipe to fit your taste preferences or dietary needs. Here are some delicious variations you can try:
- BBQ Chicken Tacos: Transform your shredded chicken into BBQ chicken tacos by tossing it in your favorite barbecue sauce. Top with coleslaw for a crunchy and tangy contrast.
- Buffalo Chicken Tacos: Add a zesty kick by tossing your shredded chicken in buffalo sauce. Pair it with blue cheese dressing and crisp celery sticks on the side.
- Taco Salad: Turn your shredded chicken tacos into a taco salad by serving the chicken mixture over a bed of lettuce. Top with cheese, salsa, and tortilla strips for crunch.
- Vegetarian or Vegan Tacos: Substitute the chicken with grilled portobello mushrooms, black beans, or tofu for a delicious plant-based option. Top with vegan cheese and dairy-free sour cream.
How To Make Chicken Tacos For One
These step-by-step photos and instructions help you visualize how to make shredded chicken tacos. See the recipe below for ingredient amounts and full recipe instructions.
- Warm Up the Olive Oil: Place a 10-inch skillet over medium heat and pour in the olive oil.
- Sauté Veggies: Toss bell peppers and onions into the skillet. Stir occasionally and cook for approximately 4 to 5 minutes, or until they turn soft.
- Mix in Shredded Chicken and Seasonings: Add the shredded chicken to the skillet. Sprinkle the seasonings over it and give it a good stir, ensuring the chicken is well-coated.
- Add Liquids: Pour in water and add diced tomatoes to the mix. Allow everything to cook together for about 3 to 5 minutes, or until the mixture is thoroughly heated.
- Prepare Tortilla Skillet: In a separate medium-sized skillet, add butter and let it melt.
- Assemble and Brown Tacos: Place tortillas on a flat surface. Spoon the chicken mixture onto each tortilla, and sprinkle shredded cheese on top. Fold the tortillas to form tacos. Transfer them to the buttered skillet.
- Pan-Fry the Tacos: Cook the tacos for about 2 to 3 minutes on each side, ensuring they’re golden and crispy.
- Add Toppings and Serve: Once cooked to your liking, remove the tacos from the skillet. Add a dash of your favorite toppings and enjoy!
Expert Tips
- Recipe Guidance: Before diving into the recipe, take a moment to read through the entire post, including the Ingredient Notes and any accompanying process photos. This comprehensive guide offers valuable insights into each step, ensuring your tacos turn out flawless every time. All essential tips and information are included in the post, so make sure to read it thoroughly for the best results.
- Adjust Seasoning to Taste: Taste as you go and adjust the seasonings accordingly. Everyone’s preference for spiciness and seasoning levels varies, so feel free to customize the spice blend to suit your taste.
- Butter for Crispy Texture: Adding a small amount of butter to the skillet before browning the tacos not only prevents sticking but also imparts a rich, buttery flavor and helps achieve a crispy exterior.
- Assembly Technique: When filling the tortillas with the chicken mixture and shredded cheese try to distribute the ingredients evenly to ensure a balanced taste in every bite. Don’t overstuff the tacos to avoid spilling or tearing.
- Enjoy Right Away: Tacos are their best when served immediately after crisping, ensuring crispy tortillas, melty cheese, and vibrant flavors.
Frequently Asked Questions
Of course! While this recipe is designed for using leftover or rotisserie chicken, you’re not limited to that. If you’d like to cook fresh chicken specifically for these single serving tacos, we’ve got you covered. Just take a look at the Ingredient Notes section for detailed cooking instructions.
While these chicken tacos are best enjoyed fresh, you can prepare the filling ahead of time and assemble and pan-fry the tacos just before serving.
If browning the tacos in a skillet isn’t your preference, you can simply heat the tortillas in the microwave and then proceed to fill and assemble your delicious tacos.
Store assembled leftover chicken tacos in an airtight container in the refrigerator for up to 3-4 days. To maintain their crispness, reheat them in a skillet or oven when ready to enjoy, and don’t forget to add fresh toppings for a tasty second meal.
Yes, you can make low-carb chicken tacos by simply serving the chicken and vegetables over a bed of lettuce or cauliflower rice.
More Single Serving Taco Recipes You’ll Love
Want more single serving taco options? Check out these delicious and perfectly portioned variations, like Buffalo Cauliflower Tacos and Fish Tacos. Each one is just as quick and tasty as our chicken taco recipe.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving chicken taco recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Chicken Tacos For One
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 cup shredded cooked chicken (about 3 ounces)
- ½ small red bell pepper -sliced into strips (see notes below)
- ½ small green bell pepper -sliced into strips (see notes below)
- ¼ small onion -sliced
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon dried oregano
- ⅛ teaspoon salt
- 1 ½ tablespoons water
- 3.5 ounces canned diced tomatoes (about ¼ of a 14.5 ounce can)
- 2 (8-inch) flour tortillas
- ½ cup shredded monterey jack cheese (about 2 ounces)
- ½ tablespoon butter
- Optional for topping: sour cream, sliced jalapeños, guacamole, sliced avocados, and/or chopped cilantro
Instructions
- Place a 10-inch skillet over medium heat and add the olive oil.
- Toss bell peppers and onions into the skillet. Stir occasionally and cook for approximately 4 to 5 minutes, or until they turn soft.
- Add the shredded chicken to the skillet. Sprinkle the cumin, garlic powder, chili powder, smoked paprika, oregano, and salt over the chicken and stir, ensuring the chicken is well-coated.
- Pour in the water and add the diced tomatoes to the mix. Allow everything to cook together for about 3 to 5 minutes, or until the mixture is thoroughly heated.
- In a separate medium-sized skillet, add butter and let it melt.
- Place the tortillas on a flat surface. Spoon the chicken mixture onto each tortilla, and sprinkle shredded cheese on top. Fold the tortillas to form tacos. Transfer them to the buttered skillet.
- Cook the tacos for about 2 to 3 minutes on each side, ensuring they’re golden and crispy.
- Once cooked to your liking, remove the tacos from the skillet. Add your favorite toppings and enjoy!
Notes
- Recipe Guidance: Before diving into the recipe, take a moment to read through the entire post, including the Ingredient Notes and any accompanying process photos. This comprehensive guide offers valuable insights into each step, ensuring your tacos turn out flawless every time. All essential tips and information are included in the post, so make sure to read it thoroughly for the best results.
- Adjust Seasoning to Taste: Taste as you go and adjust the seasonings accordingly. Everyone’s preference for spiciness and seasoning levels varies, so feel free to customize the spice blend to suit your taste.
- Butter for Crispy Texture: Adding a small amount of butter to the skillet before browning the tacos not only prevents sticking but also imparts a rich, buttery flavor and helps achieve a crispy exterior.
- Assembly Technique: When filling the tortillas with the chicken mixture and shredded cheese try to distribute the ingredients evenly to ensure a balanced taste in every bite. Don’t overstuff the tacos to avoid spilling or tearing.
- Enjoy Right Away: Tacos are their best when served immediately after crisping, ensuring crispy tortillas, melty cheese, and vibrant flavors.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This turned out great! It was still too much but I have a small appetite. That’s ok.. later, I had the rest. The canned diced tomatoes are great to work with and I freeze the contents of a can in portions for one-dish recipes. It works really well.
I hadn’t thought of freezing the tomatoes. Good tip😁
We had these for dinner today and they were delicious. Did not double the recipe and still had enough for my husband and I with a little left over. Added sour cream and guacamole after I cooked the filled tortillas in butter. We will look forward to having this again.
Love your recipes, so tasty.
Thank you so much!
Great recipe.
Thank you!