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Easy Chicken Tacos

Easy Chicken Tacos

The ultimate comfort food! These Easy Chicken Tacos are quick to prepare and bursting with flavor. Perfect for a weeknight dinner, this recipe is sure to satisfy your cravings and impress your family!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 3 pounds boneless skinless chicken breasts about 1.5 pounds
  • 1/2 small onion chopped
  • 2 cloves garlic minced
  • 1 14.5 oz can Kroger Fire Roasted Tomatoes
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Optional Toppings shredded cheese, chopped lettuce, diced red onion, diced tomatoes, cilantro, avocado, queso fresco, jalapeno, and lime wedges

Equipment

  • Cutting Board
  • Baking Sheet
  • Skillet
  • Mixing Bowl
  • Chef's Knife
  • Instant Pot
  • Wooden Spoon

Method
 

  1. Set the Instant Pot to sauté and add the olive oil. When the oil is hot, add the chicken breasts and cook for 2 to 3 minutes. Flip the chicken breasts over and add the onion and garlic. Cook for an additional 2 to 3 minutes, stirring the onion and garlic around the chicken breasts so they don’t burn.
  2. Add the tomatoes with the juice, chili powder, cumin, paprika, salt, and pepper. Lock the Instant Pot lid in place and set to Manual High Pressure for 8 minutes. When the 8 minutes is up, let the Instant Pot natural release for 10 minutes.
  3. Open the vent and unlock the Instant Pot Lid. Remove the breasts from the Instant Pot and shred with 2 forks. You can also use a stand mixer or hand mixer to shred the chicken if you wish. Put the shredded chicken back in the Instant Pot with all of the juices. Stir until combined.
  4. To serve, fill corn tortillas with chicken and desired toppings. Enjoy!

Notes

  • Tip 1: Store any leftovers in an airtight container in the fridge for up to three days. This makes for a quick lunch option!
  • Tip 2: You can freeze the shredded chicken in a freezer-safe container for up to two months. Just thaw and reheat when ready to serve!
  • Tip 3: Serve with a side of Mexican rice or a fresh salad for a complete meal.
  • Tip 4: Prep the chicken in advance and store it in the fridge until you’re ready to cook. This makes weeknight dinners even easier!
  • Tip 5: Adjust the amount of chili powder and jalapeños according to your preference; you can make it mild or fiery!