Shredded Chicken Salsa Tacos Recipes
SHREDDED CHICKEN TACOS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, chili powder, ground cumin, pepper, garlic, salsa, tortilla, pico de gallo, guacamole, sour cream
Provided by Tiffany Lo
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place chicken breasts inside the Instant Pot.
- Add the chili powder, ground cumin, pepper, and garlic and toss until the chicken is coated on both sides. Add the salsa.
- Seal the lid in place until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o'clock and turn right.
- Press "Poultry" and set time to 13 minutes. Set pressure knob to "Sealing".
- Steam will release and the screen will say "On" before it starts counting down.
- Once the timer goes off, carefully turn the pressure knob to "Venting". Let all of the stream release before opening the lid.
- Shred the chicken with two forks.
- Serve with tortillas, pico de gallo, guacamole, sour cream, or other desired toppings.
- Enjoy!
Nutrition Facts : Calories 223 calories, Carbohydrate 8 grams, Fat 4 grams, Fiber 2 grams, Protein 36 grams, Sugar 4 grams
SHREDDED CHICKEN TACOS WITH CORN SALSA
Spiced-butter shredded chicken tacos with corn salsa and avocado is the perfect easy recipe for weekend feasting and for feeding a crowd.
Provided by Alida Ryder
Categories Dinner
Time 40m
Number Of Ingredients 21
Steps:
- To make the salsa, fry the corn in a hot pan until golden brown and cooked through. Place in a large bowl and allow to cool to room temperature.
- Poach the chicken in salted water for 7-10 minutes until cooked through. Shred the cooked chicken and set aside.
- Melt the butter in a pan and add the garlic and spices. Allow to cook until fragrant then pour over the shredded chicken. Add lime juice, salt and pepper to taste and mix well.
- To finish the salsa, add the red onion, tomato and aromatics then mix well.
- Serve the chicken and salsa with tortillas and avocado and garnish with cilantro/coriander and finish with lime juice.
Nutrition Facts : Calories 243 kcal, Carbohydrate 23 g, Protein 19 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 48 mg, Sodium 365 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
SHREDDED CHICKEN SALSA TACOS
These shredded chicken tacos are easy to make, and everyone loves them! Top them with shredded cheese, avocados, lettuce, sour cream, and diced onion, or any of your favorite taco toppings.
Provided by Linny Poutre
Categories Main Dish Recipes Taco Recipes
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Place chicken breasts in a large pot, cover with water, and bring to a boil over medium-high heat. Cover the pot, reduce heat to medium, and simmer until cooked through and no longer pink in the centers, about 10 minutes. Transfer chicken to a plate and let cool for 15 minutes. Discard cooking water.
- Shred cooled chicken with your fingers or 2 forks.
- Heat oil in a large skillet over medium heat. Add shredded chicken, 2/3 of the salsa, corn, onion, garlic, jalapeno pepper, and cilantro; bring to a simmer. Cook until heated through, about 15 minutes. Spoon into tortillas and top with remaining salsa.
Nutrition Facts : Calories 306 calories, Carbohydrate 31.2 g, Cholesterol 58.5 mg, Fat 7.6 g, Fiber 2.4 g, Protein 27.1 g, SaturatedFat 1.8 g, Sodium 495.7 mg, Sugar 1.5 g
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