chicken tacos recipe

Instant Pot Chicken Tinga is a sweet, spicy and utterly delicious authentic Mexican dish. Use is as a filling for tacos, or eat it plain with some guacamole

Chicken Tinga

Tomatillos

Onion (sliced thin)

Garlic (minced)

Chicken Broth

Canned Fire Roasted Tomatoes (canned)

Chipotle Chile

Ground Cumin

Cinnamon

Oregano

Sugar Or Other Sweetener Equivalent

Fish Sauce

Apple Cider Vinegar

Boneless Skinless Chicken Thighs (, skinless, boneless)

Heat the Instant Pot on Sauté, and once it's hot, add oil.

Put down tomatillo slices in a single layer on one side, add onions in as flat a layer as possible on the other, and nestle in the garlic cloves. You're going to let these char, so do not move these for a while.

Once the thinner slices start to look a little burned, flip the vegetables. The bottom of your pot will have large black spots where the vegetables have burned, but this is a good thing.

Once the vegetables seemed well charred, add in the tomatoes and broth and deglaze the pan, scraping up all the lovely brown bits.

Add all the other ingredients except chicken and cook for 1-2 minutes to allow the spices to bloom.

Add in chicken, close and seal the lid, and set your Instant Pot to 15 mins HP or use the Poultry setting. Let is release pressure naturally when done.

Open and remove chicken pieces and shred.

Using an immersion blender&nbsp;emulsify the sauce in the pot until the mixture is smooth. You may have to tilt the pot to get all the sauce to one side.

Turn the pot on sauté and start to thicken the sauce for 10 minutes. You want a thick sauce coating the chicken so it won't drip out thinly as it is added to the tortilla. Once it's thickened a bit, add in the chicken and heat through.

Serve with corn tortillas as a taco filling, or over rice or cauliflower rice for a low-carb option.

Top with chopped cilantro, crema, finely chopped red onions, shredded cabbage or avocado slices.

These are the best Instant Pot Chicken Tacos that you can make in your Pressure Cooker! Tender and moist shredded chicken, topped with your favorite toppings! This quick and easy recipe will be a great dinner idea for a family taco night or a big crowd cookout party!

Instant Pot Chicken Tacos

chicken breasts

water or chicken stock

salsa (medium heat)

chili powder

garlic powder

onion powder

salt

cayenne pepper

In Instant Pot, add ½ cup water or chicken stock, 2/3 cup salsa, 1 tsp chili powder, ½ tsp garlic powder, ½ tsp onion powder, 1 tsp salt, ¼ tsp cayenne pepper, and stir everything.

Add boneless skinless chicken breasts.

Close the lid and make sure that the valve is fully closed. Cook on manual high pressure for 20 minutes. When done, do a 10 minutes natural pressure release.

When done, remove the lid and shred the meat with two forks.

Top the tortillas with this shredded chicken, add your favorite taco toppings, and serve!

These easy Crockpot Chicken Tacos are a delicious and healthy meal that the whole family will love! For a quicker meal, make it in the Instant Pot!

Slow Cooker Chicken Tacos

low-sodium chicken broth (*

Italian Salad dressing (* or salsa)

lime juice

paprika

cumin

salt and black pepper (, to taste)

Place chicken breasts in your slow cooker.&nbsp;

In a small bowl whisk together the remaining ingredients and pour them over the chicken in the slow cooker.&nbsp;

Cover and cook on HIGH for 2 1/2 hours or LOW for about 5 hours.&nbsp;

Shred the chicken. Cook for 30 more minutes.

Serve chicken with tacos, enchiladas, quesadillas, tostadas, burritos, taco salads etc.

For the Slow Cooker:

I like to use 1 cup of salsa instead of chicken broth and Italian dressing for the instant pot because I think the flavor holds up better under pressure. But either way will work!&nbsp;

Season the chicken with spices and place in the bottom of the instant pot. Cover with lime juice and salsa (or broth and Italian dressing). Cook on Manual (High Pressure) for 8 minutes. Quick release the pressure and carefully remove the lid.&nbsp;

Shred chicken, and serve in tortillas, with desired toppings.&nbsp;

For the Instant Pot:

https://content.jwplatform.com/videos/gcVpcn7C.mp4

This Slow Cooker Chicken Tacos recipe is healthy and an easy solution to weeknight night dinner. You can also make this recipe in the Instant Pot!

A lip smacking, fresh and vibrant taco recipe

Grilled chicken tacos with mango salsa

tortillas

250 g chicken breasts

avocados (sliced)

onion

tbsp greek yoghurt (or hung curds)

tbsp fresh coriander leaves

olive oil

sea salt (to taste)

cumin powder

tsp red chilli powder

tsp white pepper powder

oregano

Wash and pat dry chicken breasts. Score them lightly

Add all the marination ingredients and massage them well. Set this aside until you go ahead to make the salsa and yoghurt dip&nbsp;

Prepare the salsa. Here is the recipe link for the mango salsa

For the yoghurt dip, whisk the yoghurt well so that there are no lumps. Add sea salt, lime juice and chopped coriander and mix

Return to the chicken. Heat a griddle pan, and add the chicken breasts. Roast for around 7-8 minutes, on each side, until they cook through and get a dark brown colour on them

Remove on a plate. Using a knife and fork, slice them an inch thick. Leave it to cool down

Remove the tortillas on a plate

Using a cookie cutter, cut out circular sheets of 7 centimeters diameter. Very lightly, for 30 seconds on one side, toast them over a pan&nbsp;

Spread the tacos on a plate

Add the sliced avocados and onions. Drizzle some sea salt and lime juice over them

Place the grilled chicken

Add the mango salsa

Now, gently lift from the sides and keep the tacos close to each other so that they can "stand." Add dollops of the yoghurt dip&nbsp;

Serve your grilled chicken tacos with mango salsa, at room temperature with some refreshing, chilled lemonade or beer. Enjoy!

Assembling the tacos

These crispy chicken tacos are packed with juicy, seasoned chicken, melty Oaxaca cheese, a smoky chipotle crema, and fresh pico de gallo—all pan-fried to golden perfection. Perfect for taco night!

Crispy Chicken Tacos

lb chicken tenderloin

tsp chili powder

tsp smoked paprika

tsp cumin

tsp black pepper

tsp salt

juice of 1 lime

roma tomatoes

jalapeno

cilantro

limes

salt and pepper

crema mexicana

mayo

tbsp chipotle peppers

lime, juiced

honey

flour tortillas

oaxaca cheese

Marinate the Chicken

In a large bowl, combine the chicken with chili powder, oregano, smoked paprika, salt, cumin, garlic powder, black pepper, olive oil, and lime juice. Mix well to coat. Cover and refrigerate for at least 30 minutes, or up to overnight.

Cook the Chicken

Heat a pan over medium heat and cook the marinated chicken until fully cooked and slightly browned, about 6–8 minutes. Set aside.

Make the Pico de Gallo

In a bowl, mix together diced tomatoes, onions, jalapeños, cilantro, lime juice, and salt and pepper to taste. Set aside.

Make the Chipotle Crema

In a small bowl, mix together crema (or sour cream), mayo, chipotle peppers in adobo, garlic powder, salt, lime juice, and a drizzle of honey. Stir until smooth and creamy.

Assemble the Tacos

Heat 1–2 tablespoons of oil in a pan (enough to cover the surface of the pan) over low to medium heat. Place a tortilla in the pan, sprinkle one half with shredded cheese, add cooked chicken, and fold the tortilla over. Cook each side for 2–3 minutes until golden and crispy, and the cheese is melted.

Serve and Enjoy

Serve hot with a spoonful of pico de gallo and a drizzle of chipotle crema. Add any additional toppings you like!

Top 5 chicken tacos recipe recipes from across the web

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Chicken Tinga

Instant Pot Chicken Tacos

Slow Cooker Chicken Tacos

Grilled chicken tacos with mango sa...

Crispy Chicken Tacos

Top 5 chicken tacos recipe recipes from across the web

The most viewed chicken tacos recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Tinga

Instant Pot Chicken Tacos

Slow Cooker Chicken Tacos

Grilled chicken tacos with mango sa...

Crispy Chicken Tacos

The most viewed chicken tacos recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine