RECIPE FOR SHREDDED CHICKEN FOR TACOS RECIPES

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SHREDDED CHICKEN TACOS RECIPE BY TASTY



Shredded Chicken Tacos Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, chili powder, ground cumin, pepper, garlic, salsa, tortilla, pico de gallo, guacamole, sour cream

Provided by Tiffany Lo

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 10

3 boneless, skinless chicken breasts
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon pepper
2 cloves garlic, minced
2 cups salsa, or 1 16 oz jar
tortilla, to serve
pico de gallo, to serve
guacamole, to serve
sour cream, to serve

Steps:

  • Place chicken breasts inside the Instant Pot.
  • Add the chili powder, ground cumin, pepper, and garlic and toss until the chicken is coated on both sides. Add the salsa.
  • Seal the lid in place until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o’clock and turn right.
  • Press “Poultry” and set time to 13 minutes. Set pressure knob to “Sealing”.
  • Steam will release and the screen will say “On” before it starts counting down.
  • Once the timer goes off, carefully turn the pressure knob to “Venting”. Let all of the stream release before opening the lid.
  • Shred the chicken with two forks.
  • Serve with tortillas, pico de gallo, guacamole, sour cream, or other desired toppings.
  • Enjoy!

Nutrition Facts : Calories 223 calories, CarbohydrateContent 8 grams, FatContent 4 grams, FiberContent 2 grams, ProteinContent 36 grams, SugarContent 4 grams

LIME CHICKEN TACOS RECIPE: HOW TO MAKE IT



Lime Chicken Tacos Recipe: How to Make It image

Our fun, simple chicken taco recipe is perfect for a relaxing dinner with friends. If we have any leftover filling, I toss it into a garden-fresh taco salad. —Tracy Gunter, Boise, Idaho

Provided by Taste of Home

Categories     Dinner

Total Time 05 hours 40 minutes

Prep Time 10 minutes

Cook Time 05 hours 30 minutes

Yield 6 servings.

Number Of Ingredients 7

1-1/2 pounds boneless skinless chicken breast halves
3 tablespoons lime juice
1 tablespoon chili powder
1 cup frozen corn, thawed
1 cup chunky salsa
12 fat-free flour tortillas (6 inches), warmed
Optional: Sour cream, pickled onions, shredded lettuce and shredded cheddar or Cotija cheese

Steps:

  • Place chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cook, covered, on low until chicken is tender, 5-6 hours. , Remove chicken. When cool enough to handle, shred meat with 2 forks; return to slow cooker. Stir in corn and salsa. Cook, covered, on low until heated through, about 30 minutes. Place filling on tortillas; if desired, serve with sour cream, pickled onions, lettuce and cheese.

Nutrition Facts : Calories 291 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 674mg sodium, CarbohydrateContent 37g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 28g protein. Diabetic exchanges 3 lean meat

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