Copycat Del Taco Chicken Soft Tacos with Secret Sauce

Why You’ll Love This Recipe

• That familiar cool-creamy crunch, with a zippy mayo-based “secret” sauce that tastes just like the fast-food favorite.
• Ultra-tender shredded chicken from a gentle stovetop poach—juicy, flavorful, and weeknight fast.
• Simple, affordable ingredients you already have, with exact times and temps for repeatable results.
• Built for customizing—keep it mild and mellow or dial up the heat with your favorite hot sauce.

Grocery List

• Produce: Iceberg lettuce, lemon, lime
• Dairy: Mild cheddar cheese, buttermilk, unsalted butter (or neutral oil)
• Pantry: Flour tortillas, mayonnaise, low-sodium chicken broth, white vinegar, sugar, garlic powder, onion powder, white pepper, black pepper, kosher salt, bay leaf (optional)

Full Ingredients

Tangy-Mayo “Secret” Sauce

• 1/2 cup mayonnaise
• 3 tbsp buttermilk (or 2 tbsp milk + 1 tsp lemon juice)
• 1 tbsp fresh lemon juice
• 1 tsp distilled white vinegar
• 3/4 tsp granulated sugar
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp ground white pepper
• 1/8 tsp kosher salt

Tender Shredded Chicken

• 1.25 lb boneless, skinless chicken breasts (2 large or 3 smaller)
• 3 cups low-sodium chicken broth
• 1 cup water (or more broth)
• 1 tsp kosher salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp ground black pepper
• 1 bay leaf (optional)
• 1 tbsp unsalted butter or 1 tbsp neutral oil
• 2 tsp fresh lime juice

For Assembly

• 8 (6-inch) flour tortillas
• 2 cups finely shredded iceberg lettuce (packed)
• 1 cup finely shredded mild cheddar cheese
• Extra secret sauce to drizzle; hot sauce (optional)

Step-by-Step Instructions

Step 1: Whisk the tangy-mayo “secret” sauce

In a small bowl, whisk together mayonnaise, buttermilk, lemon juice, white vinegar, sugar, garlic powder, onion powder, white pepper, and salt until completely smooth. Cover and refrigerate for at least 15 minutes to thicken and let the flavors meld.

Step 2: Build a gentle poaching bath

In a medium saucepan, combine chicken broth and water. Stir in salt, garlic powder, onion powder, black pepper, and bay leaf. Bring to a bare simmer over medium heat (180–190°F). Avoid a rolling boil; a few lazy bubbles are perfect.

Step 3: Poach the chicken until just cooked

Slide the chicken breasts into the hot liquid in a single layer. Adjust heat to maintain a gentle simmer and cook 12–15 minutes, flipping once, until an instant-read thermometer inserted in the thickest part reads 165°F. Transfer to a cutting board and rest 5 minutes.

Step 4: Shred and season for juicy bites

Shred the chicken with two forks into thin strands. Toss immediately with 2 tablespoons of the hot cooking liquid, the butter (or oil), and lime juice. Taste and add a pinch of salt if needed. This keeps the chicken moist and lightly seasoned without overpowering the sauce.

Step 5: Prep toppings and warm tortillas

Finely shred the iceberg lettuce and grate the mild cheddar. Warm tortillas in a dry skillet over medium heat for 30–45 seconds per side until pliable, or wrap in foil and heat at 300°F for 5 minutes, or microwave wrapped in a damp paper towel for 20–30 seconds. Keep warm in a clean kitchen towel.

Step 6: Assemble the soft tacos

For each taco, spread a thin smear (about 1 teaspoon) of secret sauce on a warm tortilla. Add about 1.5 ounces shredded chicken (roughly 3 tablespoons), sprinkle with 2 tablespoons cheddar, top with 1/4 cup lettuce, and drizzle with another 1/2–1 teaspoon sauce. Fold and serve right away with extra sauce and hot sauce on the side.

Pro Tips

• Keep the poach gentle. A hard boil tightens proteins and dries chicken; 180–190°F yields the most tender shred.
• Finely shred both the lettuce and the cheese. Thin textures mimic the classic and distribute evenly in every bite.
• Warm tortillas right before assembling and keep them wrapped so they stay soft and flexible.
• Season chicken lightly—the sauce is the star. A splash of the cooking liquid adds savory moisture without heaviness.
• Make the sauce first. Even 15 minutes in the fridge noticeably smooths and brightens the flavor.

Variations

• Rotisserie Swap: Use 1.25 lb shredded rotisserie chicken; warm with 2 tbsp broth and 1 tsp lime juice.
• Spicy Secret Sauce: Add 1–2 tsp hot sauce or 1/4 tsp cayenne to the mayo sauce for a gentle kick.
• Lighter Sauce: Replace half the mayo with Greek yogurt for extra tang and fewer calories.

Storage & Make-Ahead

Secret sauce keeps 5–7 days refrigerated in a sealed jar. Poached shredded chicken keeps 3–4 days in the fridge or up to 2 months in the freezer; rewarm gently with a splash of broth. Shred lettuce and grate cheese up to 24 hours ahead (store lettuce wrapped in paper towel in a zip-top bag). Warm tortillas and assemble just before serving for best texture.

Nutrition (per serving)

Approximate for 2 tacos: 660 calories; 37 g protein; 45 g carbohydrates; 30 g fat; 3 g fiber; 990 mg sodium. Actual values vary by brand and tortilla size.