I’ve been on a crispy taco kick lately, and let me tell you—everything is better with a pan-fried flour tortilla that’s both crispy and perfectly pliable. It’s a bit of an obsession, (Remember those Fried Egg Breakfast Tacos?) Well, these shredded chicken tacos are no exception. The shredded chicken in this recipe is one of my favorite weeknight protein hacks? Toss in whatever salsa you’ve got on hand, let it simmer, and you’ve got the foundation for tacos, enchiladas, tostadas, sopes, rice bowls, burritos…the list goes on.
The other part of this recipe I love is the melon salsa. I’m convinced you can turn any fruit into a salsa, and I typically do. The sweet and salty combo is excellent and brightens up any dish. It’s versatile and leaves plenty of room for creativity. For this version, I used canary melon, but you can swap in cantaloupe, honeydew, or any melon you like.
These tacos also feature a creamy layer of puréed black beans, or refried black beans. I’m a big fan of black beans, so that’s what I’m going with, but if you prefer pinto beans, go for it! The quick “cheat” for making refried beans is using bacon fat. I always have extra stored in the fridge, and it adds so much flavor with just one ingredient. If you don’t have bacon fat or prefer not to use it, some olive oil, garlic, and onion will do the trick—just season it up as you like.
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You can turn any fruit into a salsa, and I typically do. The sweet and salty combo is excellent and brightens up any dish. It’s versatile and leaves plenty of room for creativity.
The Ingredients to make Crispy Shredded Chicken Tacos with Fresh Melon Salsa
- Chicken Breasts – You can substitute chicken thighs or use a combination of both, depending on your preference. I don’t mind using chicken breasts here as long as they’re nice and saucy.
- Green Tomatillo Salsa – The main seasoning for the chicken. It’s tart, acidic, and a great shortcut for flavorful shredded chicken.
- Flour Tortillas – You can also use corn tortillas if you prefer. Flour tortillas develop a great texture when panfried—light, flaky, and crispy. I like them so much, I even used them in the egg recipe here.
- Black Beans – Or pinto beans, if you prefer. You can also use premade refried beans to save a step.
- Melon – The base for the fresh salsa. This version uses canary melon, but cantaloupe or honeydew are great alternatives
- Bacon Fat – Adds richness to the refried beans. While not essential, it’s an easy way to pack a lot of flavor with just one ingredient.
- Cilantro – Lots of fresh cilantro to brighten everything up.
- Scallions – Adds mild onion flavor and a crunchy texture to the salsa.
- Lettuce – Provides freshness and crunch to the finished tacos.
- Lime – Brightens all the flavors and adds necessary acidity. I love these tacos with plenty of fresh lime juice.
How to Make Shredded Chicken Tacos
Make The Shredded Chicken
- Sear Chicken – In a large pot with a small drizzle of oil, brown both sides of your chicken, but don’t worry about cooking all the way through.
- Add in Onions – Add in the diced onion and cook with the chicken for another 5 minutes.
- Add in Tomatillo Salsa – Add tomatillo salsa to pot. Stir and scrape the bottom of pot to remove any brown bits.
- Cover with Water – Add enough water to just cover the chicken.
- Simmer – Bring to a boil, then reduce heat and simmer for 25-30 minutes until chicken is cooked through.
- Shred Chicken – Remove chicken and shred using two forks.
- Reduce Sauce – Return shredded chicken to the pot and continue cooking until sauce is reduced and coating the chicken, about 10 minutes.
Make The Refried Beans
- Blend Black Beans – Open your can of black beans and puree in a blender along with the liquid.
- Melt Bacon Fat – Heat bacon fat in a skillet over medium heat.
- Fry Beans – Add black bean puree to the skillet and cook until beans are heated through and reach desired consistency, about 5-7 minutes. Check for seasoning and adjust as needed.
How to Make The Melon Salsa
- Combine Ingredients – In a medium bowl, combine diced melon, chopped cilantro, and sliced scallions. Add in olive oil and lime juice.
- Mix – Season with salt and pepper to taste. Toss gently to combine.
Assemble The Tacos
- Pan-fry Tortillas – Fry tortillas in a skillet with a drizzle of oil until golden and crispy, about 23 minutes per side.
- Layer on Toppings – Layer on the black beans, shredded chicken, lettuce or cabbage and a generous portion of melon salsa.
- Serve – with sour cream and lime wedges on the side.
Frequently Asked Questions When Making Shredded Chicken Tacos
Can I make the chicken filling ahead of time?
Yes! The chicken can be prepared up to three days in advance and reheated when ready to serve. Store it in its cooking liquid to maintain moisture.
What type of melon works best for the salsa?
Canary, honeydew, or cantaloupe melons all work well. Choose a ripe melon thats is slightly sweet. The sweet and salty combo is what makes these tacos so delicious.
Can I use corn tortillas instead of flour?
Absolutely! The texture will be a little bit different but if thats your preference, go for it.
How do I keep the fried tacos crispy?
Place fried tortillas on a wire rack instead of paper towels to maintain crispiness. Serve immediately after assembly for the best texture.
Make Ahead Options
While the fried tortillas should be prepared just before serving, you can make and prep a lot of this recipe ahead of time.
Prepare the shredded chicken up to 3 days ahead
Make the refried beans 5 days in advance
Chop all vegetables and topping in advance and store separately.
Mix the melon salsa up to 2 hours before serving.
If you have leftovers, drain off some of the extra liquid before serving.
Some Other Recipes you Might Like:
Fried Egg Breakfast Tacos
Easy Breakfast Tacos
Grilled Chicken Tacos
Quick Pickled Red Onions
Baked Plantains
Shredded Chicken Tacos
Ingredients
Shredded Chicken:
- 3 chicken breasts
- 2 C green tomatillo salsa
- 1 onion rough diced
- 3 tbsp olive oil
Refried Beans:
- 15 oz black beans 1 can, pureed
- 1 tbsp bacon fat
Melon Salsa:
- 1/4 melon canary, honeydew, or cantaloupe, finely diced
- 1/2 C cilantro finely chopped
- 3 scallions thinly sliced
- 3 tbsp olive oil
- 1 lime juiced
- salt
- pepper
To Serve:
- 8 flour tortillas
- 1/2 head iceberg lettuce or cabbage shredded
- sour cream
- 3 limes cut in wedges
Instructions
Make The Shredded Chicken
- In a large pot with a small drizzle of oil, brown both sides of your chicken, but don’t worry about cooking all the way through.
- Add in the diced onion and cook with the chicken for another 5 minutes.
- Add tomatillo salsa to pot. Stir and scrape the bottom of pot to remove any brown bits.
- Add enough water to just cover the chicken.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes until chicken is cooked through.
- Remove chicken and shred using two forks.
- Return shredded chicken to the pot and continue cooking until sauce is reduced and coating the chicken, about 10 minutes.
Make The Refried Beans
- Open your can of black beans and puree in a blender along with the liquid.
- Heat bacon fat in a skillet over medium heat.
- Add black bean puree to the skillet and cook until beans are heated through and reach desired consistency, about 5-7 minutes. Check for seasoning and adjust as needed.
Make Melon Salsa
- In a medium bowl, combine diced melon, chopped cilantro, and sliced scallions. Add in olive oil and lime juice.
- Season with salt and pepper to taste. Toss gently to combine.
Assemble Tacos
- Fry tortillas in a skillet with a drizzle of oil until golden and crispy, about 23 minutes per side.
- Layer on the black beans, shredded chicken, lettuce or cabbage and a generous portion of melon salsa.
- Serve with sour cream and lime wedges on the side.
