Pulled Chicken Tacos with Pickle de Gallo

Perfect Pulled Chicken Taco

A pulled chicken taco is my go-to kind of taco. I love the flavor and it’s a delicious protein to layer other textures and flavors on. Especially a bit of pickle de gallo and dill pickle ranch. 

Holy cow. Let me tell you, the tangy, fresh pickle de gallo is nice and crunchy. And the dill pickle ranch is creamy and herby. Paired with the spiced pulled chicken and melty cheese, this taco is a perfect match. 

The Supplies

Ingredients

To make this pulled chicken taco recipe with pickle de gallo, you’ll need the following ingredients:

• Olive oil (save $5 on your first order with this link)
• Yellow onion
• Garlic cloves
• Chili powder
• Cayenne powder
• Oregano
• Paprika
• Salt and pepper
• Boneless, skinless chicken thighs
• Shredded Mexican blend cheese
• Tortillas
• Pickle de gallo
• Dill Pickle ranch

For the exact ingredient amounts, check out the recipe card at the bottom of this page.

Equipment

In order to make this pulled chicken taco recipe, you’ll need the following pieces of equipment:

• Cutting board and knife
• Large, heavy-bottomed pot
• Tongs

Frequent Questions

Can I make this recipe ahead of time?

• A: For the most part, yes! The chicken, pickle de gallo, and dill pickle ranch can all be made ahead. To serve these tacos, reheat the pulled chicken on the stove top or in the microwave. Then, assemble the tacos as described in the recipe.

Can I freeze the pulled chicken?

• A: Absolutely! Put the cooled chicken in a freezer-safe, sealed bag. Freeze for up to 3 months for the best quality. Defrost the chicken in the refrigerator for 24 hours and then reheat on the stove top or in the microwave.

How should I serve leftovers?

• A: These components make for great burrito bowls! Serve the chicken, pickle de gallo, and dill pickle ranch over rice and beans. Add some grilled corn for an extra special dinner!

Pulled Chicken Taco Recipe Tips

When making this pulled chicken taco recipe, here are a few tips to make sure they turn out great:

• This is a great recipe to make ahead! The chicken thighs can stay warm under a low setting on the oven or can be transferred to a crockpot to stay warm. Letting the chicken stay warm allows the sauce to set into the meat even more, making it more delicious!
• To speed up the shredding process, you can use a stand mixer with the paddle attachment. Place the chicken thighs in the bowl of the stand mixer and mix on a low setting. It will shred the chicken quickly and let you stay hands free.
• These pulled chicken tacos are not spicy, but the heat can be kicked up a notch! Increase the amount of cayenne slightly or add a splash of hot sauce after shredding the chicken. 

The Recipe Details

Cook the Chicken

To get this recipe started, warm a large, heavy-bottomed pot over medium heat. Pour a drizzle of olive oil into the pan and let it warm for about 30 seconds, waiting for it to simmer slightly. Add the diced onions to the pot and saute them in the oil. Cook until the onions are soft and translucent, stirring occasionally.

Add the minced garlic and the chili powder, oregano, paprika, and cayenne pepper to the sauteed onions. Stir to coat the onions in the spices and cook for about 1 minute until the spices and garlic are very fragrant. Stir often to ensure the spices don’t burn.

Season the chicken thighs with salt and pepper and nestle them among the sauteed onions in the pot. Carefully pour the water into the pot. 

Place a lid over the pot and let the sauce simmer and chicken cook, for about a half hour, but up to 1 hour. 

Shred the Chicken

Turn the heat off from the stove and remove chicken thighs from the pot. Let them cool slightly and then shred. To shred the chicken, either use two forks or place in the bowl of a stand mixer and mix with the paddle attachment. This will break the chicken down into shreds for you.

Add the shredded chicken back into the pot and stir to coat the chicken in the remaining sauce. Bring the sauce to a simmer over medium heat. Simmer for about 5 minutes to slightly reduce the sauce and let it soak into the chicken.

Assemble the Taco and Serve

While the sauce simmers, sprinkle about 1 tablespoon of shredded cheese onto small, taco-sized soft tortillas. Microwave the tortillas for 20 seconds, to melt the cheese and soften the tortilla.

To build the taco, layer a scoop of shredded chicken over the melted cheese, followed by a scoop of pickle de gallo, and a dollop of dill pickle ranch dressing. Enjoy!

If you make this pulled chicken taco recipe with pickle de gallo, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!

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Print Recipe

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Pulled Chicken Tacos with Pickle de Gallo

Author: Laura Wilkins Cooking Method: Simmered Cuisine: American, Mexican Courses: Tacos

Difficulty: Intermediate

Servings: 4

Best Season: Suitable throughout the year

Dietary:

N Nut Free

Description

A delicious pulled chicken taco with melty cheese, tangy, fresh pickle de gallo and herby dill pickle ranch dressing.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tablespoons olive oil

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 1 tablespoon chili powder

• pinch of cayenne pepper

• 1 teaspoon dried oregano

• 1 teaspoon teaspoon paprika

• salt and pepper

• 2 pounds boneless, skinless chicken thighs

• ³⁄₄ cup water

• 1 cup shredded Mexican blend cheese

• 12 small flour tortillas

• pickle de gallo (see link in recipe)

• dill pickle ranch dressing (see link in recipe)

Instructions

Cook the Chicken

1. Heat a large, heavy bottomed pot over medium heat. Pour the olive oil into the pan and let it warm for about 30 seconds, until it begins to shimmer. Add the diced onions to the pot and saute the onions in the oil. Cook until the onions are soft and translucent, stirring occasionally. About 7-8 minutes. 

2. Add the minced garlic and chili powder, oregano, paprika, and cayenne pepper to the pot. Stir to coat the onions in the spices and cook for about 1 minute until the spices are very fragrant. Stir often to ensure the spices do not burn.

3. Season the chicken thighs with salt and pepper and nestle the chicken among the sauteed onions in the pot. Pour the water into the pot. 

4. Place a lid over the pot and let the sauce simmer and chicken cook, at least 25-30 minutes. The chicken can cook for up to 1 hour.

Shred the Chicken

1. Turn the heat off from the stove and remove chicken thighs from the pot. Let cool slightly and then shred.

2. Add the shredded chicken back into the pot and stir to coat the chicken in the sauce. Bring sauce to a simmer over medium heat. Simmer for 5 minutes to slightly reduce the sauce.

Assemble the Tacos

1. While the sauce simmers, sprinkle about 1 tablespoon of shredded cheese onto each tortilla. Microwave the tortillas for 20 seconds, to melt the cheese and soften the tortilla.

2. To build the taco, layer a scoop of shredded chicken over the melted cheese, followed by a scoop of pickle de gallo, and a dollop of dill pickle ranch dressing. Enjoy!