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30 Minutes or Less

4-Ingredient Instant Pot Shredded Chicken Tacos

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overhead image of three instant pot shredded chicken tacos on a table with fresh cilantro and limes on the side

In need of a quick and easy dinner recipe, ready in under 30 minutes? Look no further than these Instant Pot Shredded Chicken Tacos! They’re loaded with delicious flavor, and ready to be topped with whatever your heart desires. Salsa, shredded lettuce, cheese, avocado, guacamole – the possibilities are endless!

two instant pot shredded chicken tacos on a plate with fresh cilantro on the side

What You’ll Need

Instant Pot – I was definitely very late to the Instant Pot game. I only just purchased my Instant Pot about 6 months ago, but man do I already LOVE it. I have an 8 quart Instant Pot, and it’s truly the perfect size for either big batch meals or a quick dinner for two. Two pounds of chicken takes only 12 minutes to fully cook in an Instant Pot or pressure cooker. I set my pot to the “Meat” setting to cook, but depending on your pot, your same setting may be labeled as “Poultry” instead. Once the 12 minutes is up, press the steam release button on the lid of your Instant Pot to manually release the pressure before removing the lid. Then, remove the chicken from the pot, shred it, before placing it back into the pot to absorb that delicious sauce!

Chicken Breasts – Boneless, skinless chicken breasts are ideal for this shredded chicken recipe. They’re perfectly lean, and a blank canvas for the seasonings in this dish.

Taco Seasoning – One packet of taco seasoning contains all the flavor we need for this recipe! I love the Siete Mild Taco Seasoning, but really any brand will work. I especially enjoy using pre-packaged taco seasoning since it has all the spices we’d want in this taco recipe. This single ingredient makes our entire meal so much quicker and easier to make!

Top Tips

  • Reserve any leftover sauce in the Instant Pot and spoon it over your tacos! All of the flavor in this dish comes from the sauce our chicken is cooked in. Therefore, use every last bit of it – trust me, it’s delicious!
  • Serve this taco-seasoned Instant Pot shredded chicken over rice or a salad instead. I love turning this flavorful Mexican-inspired chicken into a taco salad or burrito bowl for a new, and exciting meal. This is also a great way to use up any leftover chicken!
instant pot shredded chicken on a plate with limes and cilantro on the side

Adjust This Recipe To Your Dietary Needs

Make it Gluten-Free: Ensure the taco seasoning you’re using is gluten-free, since some contain all purpose flour! Also, serve these Instant Pot shredded chicken tacos over corn tortillas, or Siete Grain-Free Tortillas for a completely gluten-free meal.

Make it Vegan: For Instant Pot vegan tacos, replace the chicken with one cup of dried lentils! Cook your lentils with the taco seasoning, vegetable broth, and fire roasted tomatoes at high pressure for 15 minutes. The lentils will soak up so much delicious flavor!

Make it Paleo/Whole30: Use a paleo-compliant taco seasoning such as Siete Taco Seasoning, then serve your shredded chicken over lettuce wraps to turn this into a super healthy, low-carb lunch or dinner.

4-Ingredient Instant Pot Shredded Chicken Tacos

0 from 0 votes
Recipe by Samantha Course: MainDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

12

minutes
Total time

17

minutes

In need of a quick and easy dinner recipe, ready in under 30 minutes? Look no further than these Instant Pot Shredded Chicken Tacos! They’re loaded with delicious flavor, and ready to be topped with whatever your heart desires. Salsa, shredded lettuce, cheese, avocado, guacamole – the possibilities are endless!

Ingredients

  • For the Instant Pot shredded chicken:

  • 2 pounds boneless skinless chicken breasts

  • 1 (1-ounce) packet taco seasoning

  • 1 cup chicken or vegetable broth

  • 1 (15-ounce) can fire roasted diced tomatoes, undrained

  • For the tacos:

  • corn or flour tortillas

  • salsa

  • avocado

  • cilantro

  • slice jalapeño

  • limes

Directions

  • Place chicken breasts in Instant Pot, then pour in broth. Sprinkle with the taco seasoning, then add in diced tomatoes.
    • IP-Shredded-Chicken-Tacos-Step-1
  • Set to Poultry/Meat for 12 minutes, then manually release steam before removing lid.
    • IP-Shredded-Chicken-Tacos-Step-2
  • Remove chicken breasts from Instant Pot and shred with two forks. Place shredded chicken back into Instant Pot and stir to mix in with the sauce.
    • IP-Shredded-Chicken-Tacos-Step-3
  • Fill tortillas with shredded chicken and any toppings you’d like.

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30 Minutes or Less

Easy Breakfast Tacos (Freezer Friendly!)

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breakfast tacos with sliced avocado and vegan sour cream on top, and coffee on the side

One pan and a few simple ingredients is all you’ll need for the best EVER breakfast tacos! Smoky chorizo, creamy refried beans, fluffy eggs, and fresh avocado piled high atop warm tortillas. And did I mention they take just 15 minutes to make?! There truly is no better way to start the day.

breakfast tacos with sliced avocado and vegan sour cream on top, and coffee on the side

What You’ll Need

Tortillas – Either corn or flour tortillas will work for these breakfast tacos! I actually used Siete’s grain-free tortillas to keep my tacos a little lighter and healthier. Whatever tortillas you use, be sure to heat them up slightly in your pan to make them pliable and crispy around the edges.

Chorizo – The two most common types of chorizo are semi-cooked chorizo and dried chorizo. For this recipe, we’re looking for either semi-cooked chorizo or fresh chorizo. While uncommon, fresh chorizo works best in this recipe, so if you can find it definitely use it! Though I used semi-cooked chorizo and my breakfast tacos still turned out perfect. For semi-cooked, chop the chorizo into half or quarter moons then quickly cook in a hot skillet. For fresh chorizo, remove the meat from its casing and cook in a hot skillet until completely cooked through, crumbling the sausage as it cooks.

Eggs – They wouldn’t be breakfast tacos without some scrambled eggs! Luckily, scrambled eggs are super easy to throw together. Use as many or as few eggs as you’d like, I sometimes add a couple more into my scramble for extra protein.

Refried Beans – Either canned or homemade refried beans will taste delicious in this easy breakfast recipe. For homemade, I recommend this recipe, and for store bought, I prefer the Amy’s Organic Refried Beans.

Adjust This Recipe To Your Dietary Needs

  • Make it Vegan: Making vegan breakfast tacos is surprisingly easy with a few simple swaps. Cook up some scrambled tofu and double up on refried beans to make up for the lack of chorizo. The end result will be a delicious vegan breakfast with plenty of protein!
  • Make it Paleo: Use Siete Almond Flour Tortillas in place of regular tortillas to turn this into a paleo meal.
  • Make it Whole30: Ditch the tortillas and wrap these breakfast tacos in butter lettuce leaves instead! Also, make sure your refried beans and chorizo are Whole30 compliant. If you can’t find Whole30 compliant chorizo, use Whole30 compliant bacon instead.

How to Freeze Breakfast Tacos

  1. Wrap tortilla completely around filling, then wrap each individual taco in aluminum foil.
  2. Store in the freezer for up to 1 month.
  3. To reheat, place tacos still in foil in the oven at 350° Fahrenheit for 15-20 minutes or until heated through.
Easy Breakfast Tacos (Freezer Friendly)
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Easy Breakfast Tacos (Freezer Friendly)

0 from 0 votes
Recipe by Samantha Course: BreakfastDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

One pan and a few simple ingredients is all you’ll need for the best EVER breakfast tacos! Smoky chorizo, creamy refried beans, fluffy eggs, and fresh avocado piled high atop warm tortillas. And did I mention they take just 15 minutes to make?! There truly is no better way to start the day.

Ingredients

  • 8 small corn or flour tortillas

  • 4 ounces chorizo sausage, removed from casing or chopped

  • 8 large eggs, whisked

  • salt and pepper, to taste

  • 1 cup refried beans

  • 2 avocados, peeled and sliced

  • Optional toppings:

  • salsa

  • fresh cilantro, chopped

  • cheese

  • sour cream

  • hot sauce

Directions

  • Heat tortillas in a skillet over medium-low heat, one at a time, until soft and pliable then set aside.
  • Add olive oil to skillet and cook chorizo sausage until browned and cooked through, then remove and set aside.
  • Add whisked eggs to skillet, season with salt and pepper, and scramble until full cooked.
  • Warm refried beans in either the microwave or a small saucepan over low heat.
  • Assemble tacos by spooning some refried beans, then chorizo, then scrambled eggs into each tortilla. Top with sliced avocado and any other toppings you’d like.

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30 Minutes or Less

Three-Ingredient Chicken Taquitos (Gluten-Free, Dairy-Free)

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chicken taquitos on a plate with two glasses of beer and cilantro on the side

These chicken taquitos are a healthier take on a comforting classic! They’re irresistibly crispy on the outside and loaded with flavorful shredded chicken on the inside. Throw these super easy chicken taquitos together with just three simple ingredients!

chicken taquitos on a plate with two glasses of beer and cilantro on the side

What You Need To Make Chicken Taquitos

Chicken Breast – I ran an instagram poll to see if you guys wanted to see chicken or beef taquitos, and chicken won by a landslide! But I don’t blame you guys. Chicken is a staple in my kitchen and something I always have at least a couple pounds of in my freezer.

Salsa – This is where the recipe gets super easy. A single jar of salsa packs in all the flavor this dish needs! I used a roasted chipotle salsa for these chicken taquitos. Though I’ve also tried regular salsa and even salsa verde – all tasted delicious!

Tortillas – I used and love Siete Foods Cassava Flour Tortillas for my taquitos. I love the cassava ones since they’re grain-free, making this recipe even healthier. They’re an amazing options for all my gluten-free friends out there too! However, any taco-sized tortilla will work here.

Adjust This Recipe To Your Diet

Make it Paleo: Use paleo salsa and grain-free tortillas to make these paleo chicken taquitos.

Gluten-Free Tortilla Options: Like I said above, I used Site Foods Grain-Free Tortillas in this recipe, though corn tortillas are a great gluten-free option as well.

Tips For Making Chicken Taquitos

  • Don’t forget to quickly heat your tortillas in a pan before rolling! Warming them up will make them more pliable, and less likely to break when rolled.
  • Avoid overfilling the tortillas with the shredded chicken. I found about 1/4 cup of chicken to be the perfect amount to fit inside each tortilla. Any more chicken and you run the risk of it either breaking through your tortilla or leaking out the sides!
  • Store leftover chicken taquitos in an airtight container in the fridge for up to 4 days. To reheat, place on a baking sheet in the oven at 400° Fahrenheit. Bake for 3-5 minutes or until heated throughout.
Three-Ingredient Chicken Taquitos (Gluten-Free, Dairy-Free)
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Three-Ingredient Chicken Taquitos (Gluten-Free, Dairy-Free)

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

These chicken taquitos are a healthier take on a comforting classic! They’re irresistibly crispy on the outside and loaded with flavorful shredded chicken on the inside. Throw these super easy chicken taquitos together with just three simple ingredients!

Ingredients

  • 1 1/2 pounds boneless skinless chicken breast

  • 1 (16-ounce) jar salsa, see Notes

  • 6 tortillas

  • avocado crema, for serving

Directions

  • Place chicken and salsa in a large pot over medium-high heat, bring to a boil.
  • Once boiling, reduce to a simmer, and cook covered for 10-15 minutes or until chicken is cooked through.
  • Remove chicken from pot and shred with two forks then place back into pot and simmer for 1-2 minutes.
  • Place a large pan over medium heat and one by one, quickly warm up the tortillas for 30 seconds per side of until soft and pliable.
  • Place about 1/4 cup of shredded chicken into each tortilla and roll them up to form taquitos. Once all taquitos are prepped, place a couple tablespoons of oil in your pan.
  • Carefully place each taquito in the pan with the seam-side facing down, and lightly fry for 2-3 minutes per side or until golden brown.

Recipe Video

Notes

  • Salsa: Use your favorite salsa in this recipe, I’ve used a whole variety of salsas and they all turned out delicious!

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30 Minutes or Less

Air Fryer Fish Tacos

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air fryer fish tacos on a plate with beer on the side

Fish tacos are a favorite around here, and making them in the air fryer is SUPER easy! Light, flaky fish is smothered in a smoky spice rub and rests atop a bed of homemade mango jalapeño salsa. Throw these tacos together in under 20 minutes and enjoy with friends, family, and loved ones!

air fryer fish tacos on a plate with beer on the side

What You Need To Make Air Fryer Fish Tacos

Firm White Fish – Cod, mahi mahi, and halibut are a few examples or firm white fish that would taste great in this recipe. I used wild caught cod fillets in my air fryer fish tacos and they cooked up perfectly flaky and delicious!

Smoked Paprika – Different from regular paprika, smoked paprika contributes this essence of smokiness to recipes that simply can’t be beat. If you don’t have smoked paprika at home, I highly recommend you go pick some up. It’s a great spice to use in all sorts of recipes and tastes especially delicious on fish, chicken, beef, and pork.

Tortillas – I use and love the Siete Almond Flour tortillas for all of my tacos! They’re a delicious grain-free tortilla that are pliable and hardly ever bottom out. However, you can use any kind of tortillas you’d like in this recipe. For a cheaper gluten-free alternative, I recommend corn tortillas. And if you’re not gluten-free, go ahead and use flour tortillas instead!

Adjust This Recipe To Your Diet

Make Them Air Fryer Chicken Tacos: Easily swap out the fish for a half a pound of boneless skinless chicken breast, then season and cook the chicken exactly how you would the fish in this recipe!

Make it Paleo: To make this dish paleo, use either Siete Grain-Free Tortillas or lettuce wraps in place of the tortillas.

Tips For Making Air Fryer Fish Tacos

  • Don’t forget to lightly coat your air fryer basket with a little bit of oil before placing the fish filets inside. Due to it’s light and flakiness, fish is at risk of sticking to the inside of the basket once cooked. Therefore, to avoid the hassle, quickly either sprits the inside of the basket with spray cooking oil or drizzle it with a little avocado oil before cooking!
  • Serve these air fryer fish tacos however you’d like. I love topping mine with sliced avocado and a little bit of chipotle mayo – YUM!
  • Store any leftovers in separate airtight containers in the fridge for up to 3 days. Avoid storing pre-assembled tacos in the fridge, since any moisture on the tortillas will sauce them to get soggy and break apart.
Air Fryer Fish Tacos
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Air Fryer Fish Tacos

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: MexicanDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

Fish tacos are a favorite around here, and making them in the air fryer is SUPER easy! Light, flaky fish is smothered in a smoky spice rub and rests atop a bed of homemade mango jalapeño salsa. Throw these air fryer fish tacos together in under 20 minutes and enjoy with friends, family, and loved ones!

Ingredients

  • For the fish:

  • 1/2 pound firm white fish, see Notes

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon salt

  • For the salsa:

  • 2 tablespoons lime juice

  • 1 cup fresh mango, diced

  • 1/2 jalapeno, finely chopped

  • 1/4 cup fresh cilantro, chopped

  • 1/2 teaspoon salt

  • For serving:

  • 6 tortillas, see Notes

Directions

  • Mix together the chili powder, smoked paprika, garlic powder, and salt in a small bowl then evenly sprinkle over the fish.
  • Lightly coat the inside of air fryer basket with oil, then transfer fish to basket and cook at 400° Fahrenheit for 10 minutes.
  • While fish cooks, add all salsa ingredients to a bowl and toss to combine.
  • Warm tortillas then place a bed of homemade salsa and a few pieces of flaked fish into each taco.

Recipe Video

Notes

  • Firm White Fish: I used cod, though mahi mahi and halibut would work great as well!
  • Tortillas: I use and LOVE Siete Almond Flour Tortillas, though any tortillas will work in this recipe.

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