Crispy Chicken Tacos With Mexican Shredded Chicken (Stovetop or Instant Pot)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade crispy taco shells filled with spicy Mexican shredded chicken cooked with chipotle and tomato, topped with fresh garnishes. They're from-scratch, family-friendly, and under an hour.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 teaspoons Avocado Oil
- 1/2 cup chopped white onion
- 2 garlic cloves (minced)
- 4 chicken breasts
- 2 tablespoons Chicken Taco Seasoning (see notes)
- 1 (14.5-ounce) can fire roasted diced tomatoes
- 2 to 3 roasted Anaheim chile peppers (diced)
- 3/4 cups low sodium chicken broth
- Salt to taste
- Avocado oil (for frying)
- 20 corn tortillas
- shredded iceberg lettuce
- chopped tomatoes
- Pico de gallo or salsa of choice
- shredded pepper jack cheese
- chopped avocado
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 788mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1173mg
- Calcium
- 250mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 788MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.