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For these tacos, you need simple ingredients that pack a punch. Start with: - 1 lb (450g) boneless, skinless chicken breasts - 1 cup salsa verde (store-bought or homemade) - 1 teaspoon ground cumin - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste The chicken is the star. I love using boneless, skinless chicken breasts. They cook well and shred easily. The spices add depth. Ground cumin gives warmth, while garlic and onion powder enhance flavor. Salsa verde is key. You can use store-bought for ease. It’s quick and tasty. If you want to make it at home, combine tomatillos, jalapeños, cilantro, and lime juice. Blend until smooth for a fresh taste. Toppings make these tacos shine. Here’s what you need: - 8 small corn tortillas - 1 cup shredded cabbage - 1/2 cup crumbled queso fresco - 1/4 cup fresh cilantro, chopped - 1 avocado, sliced - Lime wedges for serving Shredded cabbage adds crunch. Queso fresco brings creaminess. Fresh cilantro gives a burst of flavor. Sliced avocado adds richness and nutrients. Don’t forget lime wedges! They add a zesty kick. You can also serve these tacos with rice or beans for a hearty meal. Slow Cooker Instructions 1. Place 1 lb of chicken breasts in your slow cooker. 2. Season with 1 teaspoon each of cumin, garlic powder, and onion powder. 3. Add salt and pepper to taste. 4. Pour 1 cup of salsa verde over the chicken. 5. Cover and cook on low for 6-8 hours or high for 3-4 hours. 6. When done, shred the chicken with two forks right in the pot. Instant Pot Instructions 1. Add the chicken breasts to the Instant Pot. 2. Season as you would for the slow cooker. 3. Pour in the salsa verde. 4. Seal the lid and cook on high pressure for 15 minutes. 5. Let the pressure release naturally. 6. Shred the chicken in the pot after cooking. How to Warm Tortillas 1. Heat a skillet over medium heat. 2. Place a tortilla in the skillet for 30 seconds. 3. Flip and warm the other side for another 30 seconds. 4. Repeat for all tortillas. Tips for Ideal Taco Assembly 1. Start with a warm tortilla on your plate. 2. Add a generous scoop of pulled chicken. 3. Layer on shredded cabbage for crunch. 4. Sprinkle crumbled queso fresco for creaminess. 5. Finish with fresh cilantro and avocado slices. 6. Serve with lime wedges for a zesty kick. To make the best pulled chicken, adjust the seasoning to your taste. Start with the basic spices: cumin, garlic powder, and onion powder. If you like more heat, add a pinch of cayenne pepper or chili powder. Always taste the mixture before cooking. This helps ensure the flavors match what you enjoy. To keep the chicken tender, use a slow cooker or an instant pot. Cooking it low and slow allows the meat to absorb all the flavors. If using an instant pot, the high pressure cooks the chicken quickly while keeping it moist. Regardless of the method, the chicken should easily shred with two forks when done. To take your tacos to the next level, consider adding extra spices and fresh herbs. Fresh cilantro adds a bright note. You can also sprinkle in some smoked paprika for a rich, smoky flavor. Don’t forget about the toppings! Shredded cabbage adds crunch and freshness. Crumbled queso fresco gives a creamy texture. Slices of avocado provide healthy fats and smoothness. Lime wedges are a must; they add a zesty kick that brightens every bite. Enjoy experimenting with different combinations to find your favorite! {{image_2}} You can switch chicken with other meats. Pork works great with salsa verde. It adds a rich flavor. Beef is also a good choice. Use chuck roast for best results. Want a lighter dish? Try turkey instead. Ground turkey or shredded turkey both taste good. If you prefer a meatless option, there are many choices. You can use jackfruit as a substitute. It shreds easily and soaks up flavors. Another great option is mushrooms. Use portobello or shiitake for deep taste. Cook them in salsa verde for a rich flavor. For a plant-based version, gather these ingredients: - 2 cans of young green jackfruit in water - 1 cup salsa verde (store-bought or homemade) - 1 teaspoon ground cumin - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 8 small corn tortillas - 1 cup shredded cabbage - 1/4 cup fresh cilantro, chopped - 1 avocado, sliced - Lime wedges for serving To prepare without chicken, drain and rinse jackfruit. Remove the core and seeds. Tear the jackfruit into pieces. In a slow cooker, mix jackfruit with salsa verde, cumin, garlic powder, onion powder, salt, and pepper. Cook on low for 6-8 hours or high for 3-4 hours. After cooking, shred jackfruit with forks. Serve on warm tortillas. Top with cabbage, cilantro, and avocado. Enjoy your vegan tacos! To keep your pulled chicken fresh, store it in an airtight container. Place it in the fridge within two hours of cooking. This way, the chicken stays juicy and safe to eat. Try to eat the leftovers within three days for the best taste. When you reheat the chicken, do it gently. Use a microwave or a skillet over low heat. This helps keep the flavor intact. Stir the chicken as it warms up. This way, it heats evenly and stays moist. If you want to save the pulled chicken for later, freezing is a great option. To freeze, let the chicken cool first. Then, place it in a freezer-safe bag or container. Remove as much air as you can to prevent freezer burn. It can last for up to three months in the freezer. When you are ready to eat it, take it out and thaw it in the fridge overnight. You can also use the microwave for quick thawing. Reheat it slowly, as mentioned before, to keep the flavors rich. Can I use frozen chicken? Yes, you can use frozen chicken. Just make sure to add extra time when cooking. If you use a slow cooker, it may take 8-10 hours on low. For an instant pot, add 5 more minutes to the cooking time. The chicken will still be juicy and flavorful. What can I substitute for salsa verde? If you need a substitute, try green enchilada sauce or tomatillo salsa. You can also blend fresh herbs like cilantro, green peppers, and lime juice for a quick homemade version. These options keep the dish tasty and vibrant. How to make your own salsa verde? To make salsa verde, blend these ingredients: - 6-8 tomatillos, husked and halved - 1/2 onion, roughly chopped - 1-2 jalapeños, seeded for less heat - 1 cup fresh cilantro - Juice of 1 lime - Salt to taste Roast the tomatillos and jalapeños for extra flavor. Blend everything until smooth and enjoy! How to serve with sides for a complete meal? Pair tacos with a side of black beans or Mexican rice. You can also serve corn on the cob or a fresh salad. These sides add nutrition and make the meal more filling. For drinks, consider agua fresca or a light beer to complement the flavors. This blog post covered everything you need for making delicious pulled chicken tacos. We explored main ingredients, like chicken, salsa verde, and tasty toppings. I shared cooking methods for a slow cooker and an Instant Pot. You learned tips to perfect your chicken and explored fun variations for all diets. Store leftovers wisely to keep them tasty. With these insights, you can enjoy flavorful tacos that impress friends and family. Remember, the right toppings and personal touches make each taco unique and special. Happy cooking!

Salsa Verde Pulled Chicken Tacos

Get ready to spice up your taco night with these Salsa Verde Pulled Chicken Tacos! Made with tender, shredded chicken, zesty salsa verde, and topped with fresh ingredients like cabbage and avocado, these tacos are a must-try. Perfect for a weeknight meal or a fun gathering, they’re easy to make in a slow cooker or Instant Pot. Click through for the full recipe and bring delicious flavors to your table tonight!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts

1 cup salsa verde (store-bought or homemade)

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

8 small corn tortillas

1 cup shredded cabbage

1/2 cup crumbled queso fresco

1/4 cup fresh cilantro, chopped

1 avocado, sliced

Lime wedges for serving

Instructions
 

In a slow cooker or instant pot, place the chicken breasts and season with cumin, garlic powder, onion powder, salt, and pepper.

    Pour the salsa verde over the chicken, ensuring it is well coated.

      If using a slow cooker, cover and cook on low for 6-8 hours or high for 3-4 hours. If using an instant pot, seal the lid and cook on high pressure for 15 minutes, then allow to naturally release pressure.

        Once the chicken is cooked, shred it using two forks right in the slow cooker or instant pot, mixing it with the salsa verde sauce.

          Meanwhile, warm the corn tortillas on a skillet over medium heat for about 30 seconds on each side until pliable.

            To assemble the tacos, place a generous amount of the pulled chicken onto each tortilla.

              Top with shredded cabbage, crumbled queso fresco, fresh cilantro, and avocado slices.

                Serve with lime wedges on the side for an extra zesty touch.

                  Prep Time: 15 minutes | Total Time: 6 hours (including cooking) | Servings: 4