Crispy Chicken Tacos With Mexican Shredded Chicken (Stovetop or Instant Pot)
Serves 6
15 mins prep
40 mins cook
55 mins total
Move over, Taco Bell. These from-scratch Crispy Chicken Tacos are made with homemade crunchy taco shells filled with slightly spicy Mexican shredded chicken and topped with your choice of garnishes. Made with just 10 simple ingredients in under an hour, they're the perfect easy family meal.
Chicken:
Tacos:
Optional toppings:
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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.
<strong>Instant Pot:</strong>
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.
<strong>Tacos: </strong>
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.
