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Shredded Chicken Tacos

Chicken Tacos

Course Main Course



  • 2 cups buttermilk
  • ½ cup hot salsa


  • 1.5 pounds chicken
  • 2-3 tbsp taco seasoning
  • ½ cup salsa


  • 1 pkg taco shells or tortillas
  • your favorite taco toppings


  • In a large bowl, stir together the buttermilk and ½ cup of salsa. Place chicken in mixture and cover. Refrigerate for at least 2 and up to 24 hours.
  • When ready to cook, preheat oven to 350 degrees.
  • Remove chicken from marinade and wipe off excess moisture.
  • Place in a 9x13 pan with space between each piece of chicken.
  • Sprinkle taco seasoning liberally over the top of each piece of chicken. Spoon remaining ½ cup of salsa over the chicken, covering each piece.
  • Bake for 30 minutes, or until it reaches an internal temperature of 165 degrees.
  • Let cool for 5 minutes, then shred. Serve with your favorite topping and crispy taco shells, tortillas or as a salad.
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