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- 1 lb boneless, skinless chicken breasts - 1 cup salsa verde (store-bought or homemade) - Spices and seasonings: ground cumin, garlic powder, onion powder, salt, and pepper To make these tacos, start with the chicken. I use boneless, skinless chicken breasts. This cut cooks evenly and shreds well. The salsa verde brings a bright, tangy flavor. You can buy it or make your own. For spices, I use ground cumin, garlic powder, and onion powder. These add warmth and depth. Don’t forget salt and pepper to taste. They help bring out the flavors in the chicken and salsa. - 8 small corn tortillas - 1 cup shredded cabbage - 1/2 cup crumbled queso fresco - 1/4 cup fresh cilantro - 1 ripe avocado - Lime wedges for serving Now for the taco assembly. I love using small corn tortillas for a classic taste. They hold the filling well and have a nice texture. Shredded cabbage adds crunch. Queso fresco gives a creamy touch, and cilantro adds freshness. Don’t skip the avocado! It adds creaminess and balances the flavors. Squeeze fresh lime juice on top for a zesty kick. Assemble your tacos with these ingredients for a delicious meal. How do I season the chicken? Start by placing the chicken breasts in your cooker. Sprinkle ground cumin, garlic powder, onion powder, salt, and pepper over the chicken. Make sure to coat every piece well for full flavor. Slow Cooker or Instant Pot? For the slow cooker, cover it and set it on low for 6-8 hours or high for 3-4 hours. For the Instant Pot, secure the lid and cook on high pressure for 15 minutes. Let the pressure release naturally for 10 minutes before venting the rest. How do I shred the chicken after cooking? Once cooking is done, use two forks to shred the chicken in the cooker. Mix the shredded meat with the salsa verde sauce until it is evenly combined. This will keep your chicken moist and flavorful. How do I heat the corn tortillas? Warm the small corn tortillas in a skillet over medium heat. Heat each tortilla for about 30 seconds on each side. This will make them pliable and slightly toasted. How do I assemble the tacos step-by-step? Place a generous portion of pulled chicken in the center of each warmed tortilla. Next, add a handful of shredded cabbage. Then, sprinkle crumbled queso fresco on top. Finish with fresh cilantro and a few slices of ripe avocado. Each taco should look tasty and inviting. What are some presentation tips for serving tacos? Arrange the tacos on a colorful platter. Garnish with extra cilantro and lime wedges for a fun look. You can also add a bowl of salsa verde on the side for those who want extra spice. What are the best practices for serving with lime and extra salsa? Serve lime wedges alongside each taco. This allows everyone to squeeze fresh lime juice on their tacos. The juice adds a bright flavor that enhances each bite. Enjoy! How to achieve perfectly shredded chicken: To get that perfect, tender shred, cook the chicken well. Whether you use a slow cooker or an Instant Pot, it’s key to let the chicken soak in the salsa verde. After cooking, use two forks to pull apart the meat. Mix it well with the sauce for rich flavor. Recommendations for enhancing flavor with spices: Spices can take your chicken to the next level. I like to use ground cumin, garlic powder, and onion powder. These add depth and warmth. Feel free to adjust the amounts based on your taste. A little salt and pepper also help bring out the flavors. Tips on layering ingredients for the best taste: Start with the pulled chicken on the tortilla. This helps the chicken soak into the tortilla. Next, add shredded cabbage for crunch. Then sprinkle queso fresco for a creamy touch. Top it off with fresh cilantro and avocado slices. Each layer adds a burst of taste. Alternatives for making tacos visually appealing: To make your tacos pop, use colorful plates. Arrange the tacos in a circle. Add extra cilantro and lime wedges around them. You can even serve a small bowl of salsa verde on the side. This not only looks nice but lets everyone customize their tacos. {{image_4}} You can switch up the protein in these tacos. Try using pork, beef, or even tofu. This gives you many flavor options. Each protein brings its own taste. For tortillas, corn is most common, but flour works too. Flour tortillas are softer and can hold more filling. Corn tortillas have that classic taco crunch. Choose what you like best! Want to add more flavor? Consider toppings like pickled onions or jalapeños. These add a nice zing to your tacos. Pickled onions offer sweetness, while jalapeños add heat. If you want to make your own salsa verde, it's easy! Blend tomatillos, lime juice, garlic, and cilantro. This fresh salsa will elevate your dish. Plus, you control the spice level! To keep your pulled chicken fresh, store it in an airtight container. Place it in the fridge. It will stay good for about three to four days. Always let the chicken cool before sealing it. This helps prevent moisture buildup. For the tacos, it’s best to store the ingredients separately. Keep the tortillas and toppings in their own containers. This keeps the tortillas from getting soggy. Store the shredded cabbage, queso fresco, cilantro, and avocado in separate bags or containers. To reheat the chicken, place it in a saucepan over medium heat. Add a splash of salsa verde to keep it moist. Stir until it is heated through, which should take about five to seven minutes. For the tortillas, heat a skillet on medium heat. Place one tortilla in the pan for about 30 seconds on each side. This warms them up without losing their texture. If you have a large batch, you can wrap them in foil and warm them in the oven. This keeps them soft and ready for your delicious tacos! What is salsa verde and how is it different from regular salsa? Salsa verde is a green sauce made from tomatillos or green tomatoes. It has a tangy flavor and is often spicier than regular salsa, which usually uses red tomatoes. Salsa verde brightens up dishes with its fresh taste. You can use it in many recipes, including these tacos. Can I make Salsa Verde Pulled Chicken Tacos ahead of time? Yes, you can make these tacos ahead. Cook the chicken and store it in the fridge. You can warm it up when ready to serve. Prepare the toppings and tortillas just before serving for the best taste. What sides pair well with pulled chicken tacos? Pulled chicken tacos go well with many sides. Try black beans, Mexican rice, or a fresh salad. You can also serve tortilla chips with guacamole or salsa for a fun crunch. How long does it take to cook the chicken in a slow cooker vs. an Instant Pot? In a slow cooker, the chicken takes 6-8 hours on low or 3-4 hours on high. In an Instant Pot, it cooks in just 15 minutes under high pressure. Both methods yield tender chicken, so choose what fits your schedule. Can I freeze the pulled chicken? If so, how? Yes, you can freeze the pulled chicken. Place it in an airtight container or freezer bag. Make sure to remove as much air as possible. It will keep well for up to three months. Thaw it in the fridge before reheating. This blog post walks you through making delicious Salsa Verde Pulled Chicken Tacos. You learned about the key ingredients, including chicken, salsa verde, and toppings. I shared steps for cooking chicken, warming tortillas, and assembling your tacos. You also found tips for enhancing flavor and storage details. These tacos are easy to make and enjoy. Feel free to add your favorite toppings. Try different proteins or tortillas to keep things fresh. Enjoy the process and share these tasty tacos with friends and family.

Salsa Verde Pulled Chicken Tacos

Savor the deliciousness of Salsa Verde Pulled Chicken Tacos with this easy recipe! Packed with flavor from tender chicken cooked in zesty salsa verde, these tacos are topped with fresh cabbage, creamy avocado, and crumbled queso fresco for the perfect bite. Ideal for weeknight dinners or gatherings, this dish is sure to impress. Click through to discover the full recipe and elevate your taco night!
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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 ripe avocado, sliced

Lime wedges, for serving

Instructions
 

Begin by placing the boneless, skinless chicken breasts in either a slow cooker or an Instant Pot.

    Sprinkle the ground cumin, garlic powder, onion powder, and a pinch of salt and pepper over the chicken, ensuring all pieces are well seasoned.

      Pour the salsa verde evenly over the chicken, making sure it's fully coated in the sauce for maximum flavor.

        For Slow Cooker: Cover the cooker and set it on low heat for 6-8 hours, or on high heat for 3-4 hours.

          For Instant Pot: Secure the lid and select the high-pressure setting to cook for 15 minutes. Once done, allow the pressure to release naturally for about 10 minutes before carefully venting the remaining pressure.

            Once the chicken has finished cooking, use two forks to shred the meat directly in the cooker, mixing it with the delicious salsa verde sauce until evenly combined.

              While the chicken is being shredded, take the small corn tortillas and warm them up one by one in a skillet over medium heat. Heat for about 30 seconds on each side, just until they become pliable and slightly toasted.

                Assemble each taco by placing a generous portion of the pulled chicken onto the center of each tortilla.

                  Add a handful of shredded cabbage, followed by crumbles of queso fresco, a sprinkle of fresh cilantro, and a few slices of ripe avocado, making each taco visually appealing and delicious.

                    Serve your tacos with lime wedges on the side, allowing each person to squeeze fresh lime juice atop their tacos for an extra burst of flavor.

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

                        - Presentation Tips: Arrange the tacos on a colorful platter garnished with extra cilantro and lime wedges for a festive look. Add a bowl of salsa verde on the side for those who prefer an extra kick!