Shredded Mexican Chicken Tacos
This taco recipe brings authentic Mexican flavors to your table, featuring tender shredded chicken seasoned with spices and served in warm tortillas.
Servings: 4 servings
Calories: 350kcal
Equipment
- Instant Pot
- Mixing Bowl
Ingredients
Chicken Ingredients
- 1 pound Boneless, skinless chicken breasts Can also use thighs for more flavor.
- 1 cup Vegetable broth Use low-sodium for a healthier option.
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 2 tablespoons Lime juice Freshly squeezed for best flavor.
Taco Toppings
- 1 cup Fresh cilantro Chopped, for garnish.
- 1 cup Diced onions For topping.
- 1 cup Avocado Sliced or diced, for topping.
- 8 pieces Tortillas Corn or flour, warmed.
Instructions
- Season the chicken breasts with cumin, chili powder, garlic powder, and lime juice.
- Place the seasoned chicken in the Instant Pot with vegetable broth.
- Cook on high pressure for about 10 minutes.
- After cooking, shred the chicken with two forks.
- Serve the shredded chicken in warm tortillas and top with fresh cilantro, diced onions, and avocado.
Notes
For added flavor, consider marinating the chicken overnight with the spices.
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 25g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 600mg | Potassium: 700mg | Fiber: 5g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 2mg