These Shredded Chicken Tacos deliver the bold, smoky flavors today's guests are ordering — and with Terrapin Ridge Farms Spicy Chipotle Squeeze as the finishing drizzle, they're as easy to execute consistently as they are to put on the menu. Seasoned shredded chicken — spiced with chili powder, cumin, smoked paprika, and garlic — is served in warm corn tortillas and topped with crisp lettuce, fresh tomatoes or pico de gallo, and sliced avocado, then finished with a generous squeeze of Spicy Chipotle for smoky heat and bold flavor in every bite. Batch-prep friendly and built around simple, accessible ingredients, this recipe scales effortlessly for high-volume taco programs, food hall concepts, catering builds, and fast casual menus alike — while the clean allergen profile and customizable garnish station make it easy to serve a broad guest demographic without modifications. Whether positioned as a permanent menu staple, a Taco Tuesday feature, or a crowd-pleasing LTO, these tacos are a natural fit for any operator looking to drive repeat traffic with globally inspired, crave-worthy flavors.

Spicy Chipotle Shredded Chicken Tacos

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Servings

4

These Shredded Chicken Tacos deliver the bold, smoky flavors today's guests are ordering — and with Terrapin Ridge Farms Spicy Chipotle Squeeze as the finishing drizzle, they're as easy to execute consistently as they are to put on the menu. Seaso...

Author:

Gluten Free Magazine

Ingredients

• 1 tablespoon olive oil

• 2 cups cooked shredded chicken

• 1 teaspoon chili powder

• ½ teaspoon ground cumin

• ½ teaspoon smoked paprika

• ½ teaspoon garlic powder

• Kosher or fine sea salt and freshly ground black pepper, to taste

• ¼ cup water or chicken broth

• 8–10 small corn tortillas

• 1 cup shredded lettuce or cabbage

• ½ cup diced tomatoes or pico de gallo

• 1 avocado, sliced

• ½ cup Terrapin Ridge Farms Spicy Chipotle Squeeze

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• Juice of 1 lime

Optional Garnishes

• Chopped fresh cilantro

• Crumbled cotija cheese

• Pickled red onions

• Sliced jalapeños

• Extra lime wedges

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Directions

1. Heat the olive oil in a skillet over medium heat. Add the shredded chicken along with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Stir to coat evenly in the spices.

2. Pour in the water or chicken broth and cook for 3–5 minutes, stirring occasionally, until the chicken is heated through and slightly saucy.

3. Warm the corn tortillas in a dry skillet or directly over a flame until soft and pliable.

4. Fill each tortilla with the warm shredded chicken. Top with shredded lettuce, diced tomatoes or pico de gallo, and avocado slices

5. Drizzle generously with Terrapin Ridge Farms Spicy Chipotle Squeeze and finish with a squeeze of fresh lime juice.

6. Serve immediately while warm, garnishing as desired.