Shredded Chicken Tacos With Cabbage Slaw

Serves 4-6 



2 tbsp extra virgin olive oil

1 1/2 lbs. boneless skinless chicken (breast or thighs) 

1 large white onion, chopped

1 1/2 cups peeled and diced carrots

1 cup sliced celery 

1 cup dark Mexican beer, white wine, broth, or water

1 (4 oz.) can diced green chiles 

1 (14.5 oz.) can fire-roasted tomatoes

2 tsp chili powder

2 tsp paprika

1 tsp cumin

Salt and pepper to taste


1 tbsp extra-virgin olive oil

1 tbsp lime juice

Salt and Pepper to taste 

3 cups thinly sliced green cabbage 

Additional ingredients 

8-10 Warmed tortillas

1/2 cup roasted salted pumpkin seeds (also known as “pepitas”) 

Fresh torn cilantro leaves (optional) 


  1. Heat the olive oil in a large saucepan over medium high heat. Add the chicken, and cook for 3-4 minutes, until browned on all sides. Add the onion, carrots, and celery, and cook for another 10 minutes, until all of the veggies are soft. 

  2. Add the beer or other liquid, and stir to scrape off any burnt bits on the bottom of the pan. Add all remaining chicken ingredients, and bring to a simmer. Reduce heat to low, cover, and cook until the chicken is tender and easily shreds, about 15-20 minutes. 

  3. Meanwhile, prepare the slaw. In a large bowl, stir together the olive oil, lime juice, and salt and pepper to taste. Toss with the cabbage and set aside. 

  4. Once the chicken is cooked all the way through, gently shred with two forks. Place the chicken on the warmed tortillas, top with slaw, and garnish with pumpkin seeds and cilantro. 


  • This recipe contains more veggies than a typical shredded chicken recipe, but it’s one of my favorite “hacks.” Once everything is tender and pulled apart, it all looks and feels like shredded chicken, and you can barely notice the vegetables. It’s a great way to hide extra veggies in there if you have picky eaters or kids in your family!

  • You could also prepare the chicken in a slow cooker, pressure cooker, or Instant Pot.

  • When I make shredded meat, I prefer to very lightly shred it once it’s cooked all the way through. I like it to still be chunky and have a little bit of texture, as opposed to being completely mushy.

  • You can use a Mexican or taco blend seasoning as opposed to the dry seasonings if that’s easier for you.

  • You can swap the tortillas for lettuce wraps if you want to avoid the extra carbs.

Ben Mastracco