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Taco Bell’s Cantina Chicken

Copycat cantina chicken tacos loaded with shredded chicken, cheddar cheese, lettuce, purple cabbage, pico de gallo, and avocado salsa verde on a wooden serving board
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A homemade copycat of Taco Bell’s Cantina Chicken – juicy slow-baked chicken breasts smothered in a bold creamy caliente sauce made with red hot sauce, pico de gallo, mayo, and fresh lime, then shredded and served in warm tortillas with cheddar, lettuce, purple cabbage, pico de gallo, and avocado salsa verde. High protein and ready in 1 hour 10 minutes.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts
  • 1/4 cup red hot sauce (Cholula or Hot Ones recommended – preferably made with red jalapeño, Fresno peppers, or chili de árbol)
  • 1/2 cup pico de gallo
  • 1/2 cup mayonnaise
  • 1 lime, juiced and zested
  • 1/4 teaspoon kosher salt, plus more to taste
  • 1 pinch granulated sugar (optional – to balance acidity)
  • Salt and black pepper to taste (for seasoning chicken)
  • 8 flour or corn tortillas, warmed
  • 1 cup shredded cheddar cheese (or Mexican blend)
  • 1 cup shredded lettuce
  • 1/2 cup shredded purple cabbage
  • 1/2 cup pico de gallo
  • 1/2 cup avocado salsa verde

Instructions

  1. Preheat oven to 325°F.
  2. In a high-powered blender or food processor, combine red hot sauce, pico de gallo, mayonnaise, lime zest, lime juice, and salt. Blend until completely smooth. Taste and adjust with a pinch of sugar and extra salt if too acidic. Blend briefly again.
  3. Pour half the caliente sauce into a small bowl, cover, and refrigerate immediately for serving. Set the remaining half aside for baking.
  4. Place chicken breasts in a 7×11 or 9×9-inch baking dish. Season both sides with salt and black pepper. Pour remaining caliente sauce over the chicken and turn to coat evenly on all sides.
  5. Cover the baking dish tightly with a lid or aluminum foil. Bake at 325°F for 45 to 60 minutes until the internal temperature reaches 165°F and the chicken is very tender.
  6. Remove from oven and let rest still covered for 10 full minutes before opening.
  7. Using two forks, shred the chicken directly in the baking dish. Toss the shredded chicken thoroughly through all accumulated pan juices and sauce. Do not drain the pan juices.
  8. Warm tortillas in a dry skillet for 30 seconds per side, in the microwave wrapped in a damp paper towel for 30 to 45 seconds, or wrapped in foil in the oven at 300°F for 10 minutes.
  9. Divide shredded cantina chicken evenly among all 8 warm tortillas.
  10. Top each taco with shredded cheddar cheese, shredded lettuce, shredded purple cabbage, a spoonful of pico de gallo, and a drizzle of avocado salsa verde.
  11. Serve immediately with reserved caliente sauce on the side.

Notes

  • Always bake covered – the trapped steam keeps the chicken moist throughout the full bake. Do not attempt to speed this up at a higher temperature.
  • Use a red hot sauce made with red jalapeños, Fresno peppers, or chili de árbol for the most authentic Taco Bell cantina flavor. Cholula and Hot Ones are the top picks.
  • Always reserve half the sauce before it contacts raw chicken so the serving sauce is completely safe to drizzle at the table.
  • Shred the chicken while still warm – it shreds far more easily than cooled chicken.
  • High sodium note: This recipe contains approximately 2,202mg sodium per serving primarily from the hot sauce, pico, mayo, cheese, and tortillas. Using low-sodium hot sauce and reducing cheese can help manage sodium intake.

Nutrition

Find it online: https://www.benefitiany.com/copycat-cantina-chicken-recipe/