Salsa Chicken Tacos
The ultimate comfort food, Salsa Chicken Tacos are quick, easy, and bursting with flavor! Juicy chicken, zesty salsa, and your favorite toppings come together for a delicious weeknight dinner that everyone will love. Make these tonight!
Equipment
- Baking Sheet
- Blender
- Slow Cooker
- Instant Pot
- Cutting Board
- Whisk
- Frying Pan
- Mixing Bowl
- Chef's Knife
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts
- 2 tsp ancho chili powder
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- Salt
- freshly ground black pepper
- 1 clove garlic minced
- 1 cup fire roasted jarred salsa
- 2 Tbsp chopped cilantro
- 10 corn or flour tortilla shells warmed
- Shredded monterey jack or Mexican blend cheese
- Shredded romaine lettuce
- Diced roma tomatoes
- Guacamole or diced avocados
- Sour cream and hot sauce optional
Instructions
- Place chicken in Instant Pot.
- In a small bowl whisk together chili powder, cumin, coriander and 1/4 tsp salt and 1/4 tsp pepper (some bottled salsas are super salty that's why I recommend only starting with 1/4 tsp then adding more later).
- Sprinkle mixture evenly over both sides of chicken and sprinkle garlic over chicken, then pour salsa over chicken to cover.
- Close lid, turn vent to "sealing" and set Instant pot to "poultry" or "manual" setting then set to 13 minutes. If using a slow cooker cook 5 - 6 hours on low heat.
- Once cycle is complete use quick release method according to manufactures instructions.
- Remove chicken and let cool several minutes on cutting board then shred into pieces and return to juices in instant pot.
- Sprinkle in cilantro, and toss chicken to coat. Season with more salt to taste if desired.
- Lift chicken pieces with tongs and allow excess liquid to run off, then place in tortilla shells with listed toppings.
Notes
- Tip 1: Although you can technically add frozen chicken to the Instant Pot, you'll want to thaw the chicken for this recipe before cooking it in either your Instant Pot or slow cooker.