These chicken tacos are one of my favorite weeknight dinners. When my sister first showed me “salsa chicken,” it was a game changer. It’s literally chicken and your favorite jar of salsa. You can make it in a slow cooker, but I love to pop it in the Instant Pot. In 30 minutes, you have fall-apart chicken. I like serving it on tortillas with quick pickled onions, avocado, cilantro, and lime juice.

Quick Info

⏱️ 35 min • 🍽️ 6 servings • ⭐ 94%

Nutrition

552 cal • 30g protein • 55g carbs • 21g fat

Tags

[North American] • [Dairy-Free] • [Dinner] • [Lunch] • [Under 45 Minutes] • [Under 1 Hour] • [High-Protein] • [Low-Sugar]

Ingredients

• 1½ pounds boneless, skinless, chicken breasts
• Kosher salt, to taste
• 1 (24-ounce) jar salsa verde
• ½ cup chicken stock
• ¾ cup red wine vinegar
• ¼ cup olive oil
• 1 teaspoon sugar
• ½ tablespoon red pepper flakes
• ½ teaspoon kosher salt, plus more to taste
• 1 red onion, thinly sliced
• 12 street tacos flour tortillas
• 1 avocado, sliced, for garnish
• Cilantro leaves, for garnish
• 1-2 limes, cut into wedges, for serving

Instructions Preview

1. Cook the chicken: Add the chicken to a pre…
2. Meanwhile, make the pickled onions: In a s…
3. Assemble the tacos: On a gas stove grate, …

…and 2 more steps

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