Shredded Chicken Tacos
This fun and flavorful meal is weeknight-friendly without sacrificing anything. The chicken cooks quickly, and the toppings come straight from the fridge.
Servings: 4
Calories: 312kcal
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 cup chicken broth
- 1 teaspoon chili powder spice blend
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon fine sea salt
- 12 taco-sized flour tortillas
- 1 cup salsa verde
- 1 cup pico de gallo
- 1 cup shredded extra-sharp cheddar
- 1 ripe avocado diced
- Cholula
Instructions
- Pat chicken breasts dry with paper towels.
- To make the chicken in the Instant Pot: Pour chicken broth into Instant Pot and add chili powder, cumin, paprika, and salt. Arrange chicken breasts in a single layer in the Instant Pot. Close lid and set vent to sealing. Cook on manual, high pressure, for 8 minutes. Let the pressure release naturally for 5 minutes before carefully doing a manual release. See notes section for oven and stovetop cooking instructions.
- Shred chicken with two forks while still warm.
- To assemble the tacos, place some shredded chicken on a flour tortilla and top with avocado, salsa verde, pico de gallo, shredded cheese, and Cholula.
Notes
- If you don't have an Instant Pot, don't worry! You can cook the chicken breasts one of two ways:
- In the oven: Preheat oven to 400°F with a rack in the center. Place chicken breasts in a small roasting pan and drizzle with olive oil. Sprinkle with the spices. Turn with tongs to coat evenly. Bake until cooked through, 20 minutes give or take. (You won't need the chicken broth if you use this method.)
- On the stovetop: Set a 12-inch nonstick skillet over medium-high heat with a tablespoon of olive oil. Rub the chicken with the salt and spices. Cook the chicken for five minutes, then flip and cook one minute more. Add chicken broth, cover pan, and simmer until cooked through.
- You can cook the chicken in advance if you like. Shred it while it's still warm.
- Leftover chicken can be stored tightly sealed in the fridge for up to a week. I like to stir in some of the cooking liquid to keep it moist.
- Instant Pot shredded chicken is great in lots of other dishes, too. To see our recipe with other flavor and serving suggestions, click here.
- Nutrition information is per taco.
Nutrition
Calories: 312kcal | Carbohydrates: 28.5g | Protein: 24.6g | Fat: 10.8g | Fiber: 1.3g | Sugar: 1.1g