Crispy Chicken Tacos With Mexican Shredded Chicken (Stovetop or Instant Pot)
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
6
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Calories
392 kcal
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Course
Main Course
Crispy Chicken Tacos With Mexican Shredded Chicken (Stovetop or Instant Pot)
Description
Crispy Chicken Tacos with Mexican Shredded Chicken begin with chicken breasts seasoned and cooked in a mixture of sautéed onions, garlic, fire-roasted diced tomatoes, and roasted Anaheim chile peppers. The chicken is simmered in low-sodium chicken broth until fully cooked, then shredded and returned to the broth to soak up the savory flavors. Corn tortillas are shallow-fried in avocado oil to create a crispy taco shell, providing a textural contrast to the tender, juicy shredded chicken inside. Optional toppings include shredded iceberg lettuce, diced tomato, Pico de Gallo or salsa, shredded pepper jack cheese, and chopped avocado, allowing customization.
The cooking method—either stovetop or Instant Pot—gives flexibility depending on your equipment and schedule, while the use of roasted Anaheim peppers and fire-roasted tomatoes gives a mild smoky flavor that characterizes this filling well. Assemble the fried tortillas immediately before serving for the best crispness, and fill them generously with the moist chicken mixture and fresh toppings.
As noted, you can prepare the shredded chicken in advance and refrigerate it for up to five days or freeze for longer storage. Be aware that fried taco shells are best eaten promptly to avoid sogginess, but leftover shells can be crisped again in the oven before serving. Consider blending your own chicken taco seasoning with salt, onion powder, garlic powder, crushed red pepper, and dried parsley for a tailored spice mix.
Ingredients
Chicken:
- 2 teaspoons avocado oil
- 1/2 cup onion white, chopped
- 2 garlic minced, cloves
- 4 chicken breast
- 2 tablespoons chicken taco seasoning see notes
- 1 (14.5-ounce) diced fire roasted tomatoes canned
- 2 to 3 anaheim chile peppers diced, roasted
- 3/4 cups chicken broth low sodium
- salt to taste
Tacos:
- avocado oil for frying
- 20 corn tortillas
Optional toppings:
- iceberg lettuce shredded
- tomato chopped
- Pico de Gallo or salsa of choice
- pepper jack cheese shredded
- avocado chopped
Instructions
Chicken:
- Season chicken breasts with fiesta party mix and set aside.
Stovetop:
- In a large stockpot, heat the avocado oil over medium heat. Add the chopped onion and sauté for 2 to 3 minutes, stirring frequently, or until the onions are soft and translucent. Add the chopped garlic and sauté for an additional 30 seconds to 1 minute, stirring continuously, until fragrant.
- Add the chicken, tomatoes, chile, chicken broth, and give everything a good stir. Let come to a boil; reduce heat. Let simmer until chicken is cooked through, about 30 minutes.
- Using a slotted spoon, transfer the chicken to a bowl. Using 2 forks, shred the chicken.
- Add shredded chicken back to pot and season with salt if needed.
Instant Pot:
- Select Sauté on the Instant Pot and warm the oil. Add the onions to the pot and cook, stirring occasionally, until tender and translucent, about 3 minutes. Stir in garlic for 1 minute.
- Add the chicken, tomatoes, chile, chicken broth, and give everything a good stir.
- Lock the lid in place and turn the valve to Sealing.
- Press the Manual/Pressure Cook button and set the cook time for 20 minutes at high pressure.
- Let the steam release naturally for about 10 minutes, then turn the valve to Venting to release any residual steam.
- Carefully remove the lid and, using a slotted spoon, transfer the chicken to a bowl. Using 2 forks, shred the chicken.
- Add shredded chicken back to pot and season with salt if needed.
Tacos:
- Heat 1-inch avocado oil in a heavy-bottomed skillet.
- Fry tortillas, one at a time, by folding in half and laying one half flat in avocado oil while holding other half with a fork or tongs, and repeating with the other half to form a half moon shell, until golden and crisp, 1 to 2 minutes per side. Place taco shells on a paper towel lined plate. Repeat with remaining tortillas.
- Spoon shredded chicken into each taco shell, and garnish with lettuce, tomato, salsa, cheese, and avocado if using.
Notes
- Make shredded chicken ahead and refrigerate in an airtight container up to 5 days or freeze for longer storage.
- Fried taco shells are best served immediately to maintain crispness; reheat in the oven to restore crunch if necessary.
- For homemade taco seasoning, combine 1 tablespoon salt, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon crushed red pepper, and 1/2 teaspoon dried parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 392kcal | 20% |
| Carbohydrates | 42g | 14% |
| Protein | 38g | 76% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 96mg | 32% |
| Sodium | 353mg | 15% |
| Potassium | 764mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 123IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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