There’s nothing better than taco night, and these high-protein chicken tacos make it both flavorful and nourishing.
Juicy, tomato-braised chicken bakes up easily in one pan, keeping prep and cleanup simple while locking in plenty of flavor. The creamy roasted red pepper crema is a smoky sauce with a customizable spice level that you can zip up in your blender. It’s a wholesome twist on a classic favorite that gives you a high protein meal without skimping on taste or satisfaction.
And did I mention this recipe is completely dairy free and much lower in fat and calories than your typical taco joint?
Plus you can prep it ahead of time for easy lunch or dinner all week.
That’s not even the best part, either. You can load these tacos up with all your favorite toppings to make them your own. Try a squeeze of lime and a sprinkle of fresh cilantro for brightness, or add black beans, avocado, roasted fajita peppers, or shredded cheese for extra layers of flavor. For a lighter swap, Greek yogurt works beautifully in place of sour cream while still adding creaminess.
However you top them, these tacos are the perfect blend of balance and fun—proof that nourishing meals can also be the most delicious part of your week.
Shredded Chicken Tacos with Roasted Red Pepper Crema
Juicy shredded chicken with smoky red pepper crema makes these protein-packed tacos a flavorful, easy dinner you'll want on repeat.
Ingredients
Mexican Shredded Chicken
Roasted Red Pepper Crema
For Assembling
Optional toppings
Directions
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See the notes section below for recommended order of events and instructions for prepping it ahead of time.
Mexican Shredded Chicken:
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Combine all the shredded chicken ingredients (except chicken) in an oven safe 8x8 pan or similar. Mix well. Add the chicken breasts and make sure the chicken is entirely covered in the sauce. Cover the pan with foil or oven safe lid.
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Marinate for as long as you have. Overnight is best if possible, but I've also had good results without marinating it.
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Preheat the oven to 425F. Bake the chicken for about 30-45 mins. The internal temperature should be at least 165F. Once done, remove the chicken and shred it with two forks or a stand/handheld mixer. Add the desired amount of leftover sauce from the pan to the chicken to keep it moist.
Roasted Red Pepper Crema:
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Cut your bell pepper into 4 quarters. Remove the seeds and stem. Coat lightly in 1 tsp oil, salt, and pepper. Add pepper pieces to a baking sheet, I like to coat with foil for easy clean up.Â
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Roast in the oven for about 15-20 minutes. The skins should be charred and the pepper should be completely softened.
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When peppers are done roasting, transfer them to an airtight container such as a jar. Cover them tightly and leave at room temp. The goal is to let the peppers steam some so that the the skins peel off easily. This should take 20 mins or until the peppers are cool enough to handle. Peel the skins off and discard the skin, saving the flesh.
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When ready to make the sauce, blend together all ingredients. Add additional water a little at a time if needed to get to desired consistency. Add salt, pepper, lime juice, and hot sauce to taste. Save for about 1 week in the fridge.
Notes
Recommended order if making everything at once:
- Marinate your chicken first.
- Next, cut and prepare your peppers. Then, start baking chicken and peppers at the same time.
- The peppers will be ready first and you can let them sit in the jar to steam while your chicken finishes. While your peppers are sitting in the jar, add your other ingredients to the blender so that when you peel your peppers you are ready to blend your sauce.
- Lastly, shred your chicken and assemble your tacos.
To prepare ahead of time, premarinate your chicken overnight or up to 2 days. Cooked and shredded chicken will last up to 5 days in the fridge. You can also make the crema ahead of time, it will keep up to 7 days in the fridge.
