Salsa Verde Tacos

Name: Salsa Verde Tacos
Prep time: 5 min
Cook time: 28 min
Total time: 33 min
Yield: 6 serving
Ingredients: 2 pounds chicken breasts; 1 teaspoon chili powder; 1 teaspoon garlic powder; salt and pepper; 2 tablespoons olive oil; 2 cups salsa verde; corn tortillas; diced red onion; diced tomatoes; jalapeños; cilantro; avocado; Lime wedges

User Reviews

4.9

27 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Natural Release
10 mins
Total Time
33 mins
Servings
6
Calories
251 kcal
Course
Main Course
Cuisine
American

Salsa Verde Tacos

Joshua Guerrero

Report

Taco night dinner has never been easier! Easy Salsa Verde Tacos are made easily in the slow cooker or the Instant Pot.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

For the Salsa Verde Chicken:

2 pounds chicken breasts
1 teaspoon chili powder
1 teaspoon garlic powder
salt and pepper
2 tablespoons olive oil
2 cups salsa verde

To Serve:

corn tortillas
diced red onion
diced tomatoes
jalapeños
cilantro
avocado
Lime wedges

Add to Shopping List

Instructions

Make the Chicken:

In a small bowl mix together the chili powder, garlic powder, salt and pepper. Liberally season both side of the chicken breast with the prepared seasoning. 2 pounds chicken breasts, 1 teaspoon chili powder, 1 teaspoon garlic powder, salt and pepper
Turn the Instant Pot on the ‘Sauté’ mode. Add the olive oil and let it heat up for a minute. Add the chicken breasts and let it cook for 3 to 4 minutes on each side or until both sides gets a golden sear. 2 tablespoons olive oil
Add the salsa verde. Turn off “Sauté” mode. Put the lid on, making sure that the pressure valve is in the “Sealing” position. Select the “Pressure Cook” mode. Adjust the ‘Pressure Level’ to “low” and adjust the time, with the “- / +” to 15 minutes. 2 cups salsa verde
When Instant Pot beeps, let the pressure release the natural way for 10 minutes and then using a thick tea towel, turn the pressure valve to “Venting” position to do the quick release.
Using two forks or even an electric mixer, shredded the chicken in the pot itself. Then turn on the on the ‘Sauté’ mode for 5 minutes and let shredded chicken soak up the liquid.
Warm the corn tortillas in the microwave for 15 seconds.
Pile about two tablespoons of Salsa Verde Chicken on each taco shell. Top with chopped red onion, tomatoes, jalapeno slices, cilantro and a big squeeze of lime juice.

Notes

To make in the slow cooker, season the chicken and brown it in a hot skillet on all sides. Then place the chicken in the slow cooker, add the salsa verde and allow it to cook for 4-5 hours on high or 6-7 hours on low until the chicken shreds easily. The exact timing will depend on how big the chicken breasts are.
Then place the chicken in the slow cooker, add the salsa verde and allow it to cook for 4-5 hours on high or 6-7 hours on low until the chicken shreds easily. The exact timing will depend on how big the chicken breasts are.
Store any leftovers in an airtight container in the fridge for up to 4 days.
Store any leftovers in an airtight container in the fridge for up to 4 days.
The calories shown are based on the recipe making 6 servings. The calories shown are only for the chicken. Calculate the remaining calories based on what you serve on your tacos. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.
To speed up the serving process, chop and prep the toppings and the garnishes, while the chicken is cooking in the instant pot. Warm the tortillas and cover them in foil to keep warm.
To make in the slow cooker, season the chicken and brown it in a hot skillet on all sides. Then place the chicken in the slow cooker, add the salsa verde and allow it to cook for 4-5 hours on high or 6-7 hours on low until the chicken shreds easily. The exact timing will depend on how big the chicken breasts are.
Store any leftovers in an airtight container in the fridge for up to 4 days.

Nutrition Information

Show Details

Calories 251kcal (13%) Carbohydrates 5g (2%) Protein 32g (64%) Fat 9g (14%) Saturated Fat 1g (5%) Cholesterol 96mg (32%) Sodium 722mg (30%) Potassium 724mg (21%) Sugar 4g (8%) Vitamin A 615IU (12%) Vitamin C 4.7mg (5%) Calcium 8mg (1%) Iron 0.6mg (3%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 251 kcal

% Daily Value*

Calories	251kcal	13%
Carbohydrates	5g	2%
Protein	32g	64%
Fat	9g	14%
Saturated Fat	1g	5%
Cholesterol	96mg	32%
Sodium	722mg	30%
Potassium	724mg	15%
Sugar	4g	8%
Vitamin A	615IU	12%
Vitamin C	4.7mg	5%
Calcium	8mg	1%
Iron	0.6mg	3%