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Baked Salsa Verde Chicken Tacos

These baked salsa verde chicken tacos have a crispy shell, flavorful filling and are loaded up with all your favorite toppings.
Course Main Course
Cuisine Latin
Keyword chicken, dairy free, gluten free, instant pot, paleo, tacos
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 tacos
Calories 214kcal
Author Sara

Ingredients

  • 4 Chicken Thighs or 2 chicken breasts
  • 1 jar Salsa Verde I use Herdez 15.7 oz jar
  • 1 White Onion chopped
  • 3 cloves Garlic minced
  • 8 Grain Free Tortillas Siete Almond Flour
  • Oil Spray

Instructions

Instant Pot

  • Place the chicken thighs (or breasts), salsa verde, onion and garlic into the Instant Pot. Close the lid, seal the steam valve and set to high pressure for 15 minutes.
    When timer goes off, slow release for 10 minutes and then quick release.
    Shred the chicken in the sauce and set aside to cool

Slow Cooker

  • Place the chicken in the bottom of the slow cooker, cover with the salsa verde, chopped onion and garlic. Cover and cook for 4 hours on low or 2 hours on high.
    When done, shred the chicken in the sauce and set aside to cool

Baked Tacos

  • Preheat oven to 375'
    Line a baking sheet with parchment paper and place the tortillas on top
    When the salsa verde chicken filling is slightly cooled, place about 1/4 cup of the mixture onto one half of the tortilla and carefully fold in half
    Once they are all done, spray with avocado oil and bake for 10 minutes, switch to broil at the end for 1 minute to get a little more color and crispness

Notes

*serve with toppings of choice 

Nutrition

Calories: 214kcal | Carbohydrates: 5g | Protein: 13g | Fat: 13g | Fiber: 3g