Cheesy Pulled Chicken Tacos

These cheesy pulled chicken tacos are loaded with tender shredded chicken, melty cheese, and smoky spices. It’s an easy, high-protein dinner.

These tacos are total crowd-pleasers. They’re also easy enough for meal prep, fun enough for family taco night, and guaranteed to disappear fast.

Why you’ll love this recipe

• Built-in comfort factor: The combo of smoky chicken and melty cheese makes these tacos taste like indulgence, but they’re secretly high in protein.
• Zero-stress cooking: Everything comes together in one skillet, so cleanup is quick and you can actually enjoy taco night.

Ingredients and substitutions

• Olive oil – Used for cooking the chicken, but you can swap in avocado oil or canola oil.
• Chicken tenders – Boneless skinless chicken breasts or thighs work just as well; just slice into strips before cooking.
• Taco seasoning – Use store-bought or make your own – see the recipe here.
• Chipotles in adobo – Adds smoky heat! If you don’t have them, use smoked paprika or a splash of hot sauce.
• Lime juice – Freshly squeezed gives the best flavour, but bottled lime juice works in a pinch.
• Red onion – White or yellow onion can also be used.
• Red pepper – Any colour bell pepper works (yellow, orange, or green).
• Carrot – Grated carrot adds sweetness and texture; zucchini or cabbage shreds are easy swaps.
• Cheddar cheese – Monterey Jack, Tex-Mex blend, or mozzarella are great alternatives.
• Corn tortillas – Flour tortillas can be used if that’s what you have.
• Cilantro – Optional, but fresh parsley makes a good substitute if you’re not a cilantro fan.
• Sour cream – Try Greek yogurt for a lighter option.
• Salsa – Use your favourite store-bought or homemade salsa, or swap for pico de gallo.

How to make cheesy pulled chicken tacos

Step 1: Sear the chicken.

Season chicken, then sear until cooked through.

Step 2: Shred the chicken.

Transfer to a plate and shred into bite-size pieces.

Step 3: Sauté the veggies.

Cook the onion, red pepper and carrot in the same pan until soft.

Step 4: Toss the filling.

Add the shredded chicken back to the pan and mix with chipotles, lime juice and cilantro.

Step 5: Fill the tortillas.

In another skillet, add cheese to each tortilla, spoon on the chicken filling, then sprinkle with more cheese.

Step 6: Toast and serve.

Cook tacos for 1–2 minutes per side until golden and melty, then serve with salsa, sour cream and lime.

Frequently asked questions

Can I bake these tacos instead of pan-frying?

Definitely! Assemble the tacos on a sheet pan, bake at 400°F for 10–12 minutes until the cheese melts and the tortillas crisp up.

Can I use pre-cooked rotisserie chicken?

Yes! Just shred the chicken, toss it with the seasonings, and skip the searing step.

How do I stop my tacos from falling apart?

Use two tortillas stacked together for extra sturdiness, or lightly crisp the tortillas before filling.

What to serve with this dish

Adding a fresh side to these tacos makes taco night feel complete. Try pairing them with one of these easy options:

• Mexican Street Corn Pasta Salad: Serve with elote-style corn pasta salad for a classic creamy side.
• Guacamole and chips: A big bowl of homemade guacamole with tortilla chips is always a hit.
• Air fryer veggie fries: These healthy air fryer veggie fries make a crunchy, lighter swap for traditional fries, like Crispy Green Bean Fries, Healthy Air Fryer Sweet Potato Fries or Crispiest Air Fryer Zucchini Fries.

Storing and reheating

Make ahead: Cook the chicken filling in advance and store separately from the tortillas and toppings.

Store: Keep the filling in an airtight container in the fridge for up to 4 days.

Reheat: Warm the chicken filling in a skillet or microwave, then assemble fresh tacos for best texture.

Freeze and reheat from frozen: Freeze the filling (without tortillas) for up to 3 months. Thaw overnight in the fridge, reheat on the stove, and build tacos just before serving.