Salsa Verde Tacos

Jump to Recipe

This post may contain affiliate links. Read our disclosure policy.

Taco night dinner has never been easier! Easy Salsa Verde Tacos are bursting with flavor easily made in the slow cooker or the Instant Pot! You may also love our pork carnitas.

overhead view of 5 salsa verde tacos

Back to school time is swirling in like a hurricane and it’s time to start planning those easy weeknight dinners. If you’re like us, between sports, school and family activities, life gets crazy this time of year.

You’ve loved our easy baked salsa chicken, and these Salsa Verde Tacos are just as much a timesaver. Make this tender, flavorful chicken in the slow cooker or Instant Pot.

Ingredients Needed

ingredients for salsa verde tacos on a table

The basic ingredients for the shredded chicken are labeled. The other ingredients are optional for how you’d like to build your tacos.

Note that boneless, skinless chicken thighs work great in this recipe, too. They are full of flavor!

Skip down to the recipe card for full ingredient amounts.

What is salsa verde made of?

Salsa verde is a green salsa generally made from tomatillos, white onions, jalapeños and cilantro (along with other seasonings). Traditional salsa is red and tomato based. Make our Homemade Salsa Verde. It’s amazing and easy, too!

How to Make Salsa Verde Tacos

This recipe in showcased by being made in the Instant Pot, but it can be done in the slow cooker also.

Make the chicken in 4 steps:

  • Season. Liberally season both side of the chicken breast with the prepared seasoning.
  • Sauté. Turn the Instant Pot on the ‘Sauté’ mode. Add the olive oil and let it heat up for a minute. Add the chicken breasts and let it cook for 3 to 4 minutes on each side or until both sides gets a golden sear.
  • Pressure cook. Turn off “Sauté” mode. Put the lid on, making sure that the pressure valve is in the “Sealing” position. Select the “Pressure Cook” mode. Adjust the ‘Pressure Level’ to “low” and adjust the time, with the “- / +” to 15 minutes. When Instant Pot beeps, let the pressure release the natural way for 10 minutes and then using a thick tea towel, turn the pressure valve to “Venting” position to do the quick release.
  • Shred and simmer. Using two forks or even an electric mixer, shredded the chicken in the pot itself. Then turn on the on the ‘Sauté’ mode for 5 minutes and let shredded chicken soak up the liquid.

At this point, you are ready to make your tacos!

Make it in A slow cooker

Although the Instant Pot is handy for last-minute meals, we still love our slow cooker. To make in the slow cooker, season the chicken and brown it in a hot skillet on all sides.

Then place the chicken in the slow cooker, add the salsa verde and allow it to cook for 4-5 hours on high or 6-7 hours on low until the chicken shreds easily. The exact timing will depend on how big the chicken breasts are.

a hand holding a taco filled with salsa verde chicken

Salsa Verde Taco Toppings

Top the tacos according to your taste, but here are a few ideas to get you started:

  • cheese
  • fresh cilantro
  • sour cream
  • taco sauce
  • rice or beans as a base
  • jalapeno peppers
  • tomatoes & lettuce
  • avocado
  • lime

What to Serve with Tacos

Here are some of our favorite side dishes for salsa verde tacos:

Use the leftovers on your favorite salads or in quesadillas!

Love salsa verde? Try our salsa verde chicken & rice, or salsa verde quesadillas.

overhead view of salsa verde tacos
overhead view of salsa verde tacos

Salsa Verde Tacos

4.89 from 9 votes
Taco night dinner has never been easier! Easy Salsa Verde Tacos are made easily in the slow cooker or the Instant Pot.
Servings 6
Prep Time 5 minutes
Cook Time 28 minutes
Natural Release 10 minutes
Total Time 33 minutes

Email Me This Recipe!
Enter your email and get the recipe sent to your inbox! Plus you’ll get new recipes from us every week.

Ingredients
 

For the Salsa Verde Chicken:

  • 2 pounds chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • salt and pepper
  • 2 tablespoons olive oil
  • 2 cups salsa verde

To Serve:

  • corn tortillas
  • diced red onion
  • diced tomatoes
  • jalapenos
  • cilantro
  • avocado
  • lime wedges

Instructions
 

Make the Chicken:

  • In a small bowl mix together the chili powder, garlic powder, salt and pepper. Liberally season both side of the chicken breast with the prepared seasoning.
  • Turn the Instant Pot on the ‘Sauté’ mode. Add the olive oil and let it heat up for a minute. Add the chicken breasts and let it cook for 3 to 4 minutes on each side or until both sides gets a golden sear.
  • Add the salsa verde. Turn off “Sauté” mode. Put the lid on, making sure that the pressure valve is in the “Sealing” position. Select the “Pressure Cook” mode. Adjust the ‘Pressure Level’ to “low” and adjust the time, with the “- / +” to 15 minutes.
  • When Instant Pot beeps, let the pressure release the natural way for 10 minutes and then using a thick tea towel, turn the pressure valve to “Venting” position to do the quick release.
  • Using two forks or even an electric mixer, shredded the chicken in the pot itself. Then turn on the on the ‘Sauté’ mode for 5 minutes and let shredded chicken soak up the liquid.
  • Warm the corn tortillas in the microwave for 15 seconds.
  • Pile about two tablespoons of Salsa Verde Chicken on each taco shell. Top with chopped red onion, tomatoes, jalapeno slices, cilantro and a big squeeze of lime juice.

Video

Notes

To speed up the serving process, chop and prep the toppings and the garnishes, while the chicken is cooking in the instant pot. Warm the tortillas and cover them in foil to keep warm.
Store any leftovers in an airtight container in the fridge for up to 4 days.
The calories shown are based on the recipe making 6 servings. The calories shown are only for the chicken. Calculate the remaining calories based on what you serve on your tacos. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

Nutrition

Calories: 251kcal | Carbohydrates: 5g | Protein: 32g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 96mg | Sodium: 722mg | Potassium: 724mg | Sugar: 4g | Vitamin A: 615IU | Vitamin C: 4.7mg | Calcium: 8mg | Iron: 0.6mg
Course Main Dish
Cuisine American
Calories 251
Keyword easy dinner recipe, instant pot recipes, mexican recipes, shredded chicken tacos
About JulieJulie Clark

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

Get 5 Classic Recipes with a Deliciously Secret Twist

You might also like

Join the Discussion

Subscribe
Notify of

7 Comments
Inline Feedbacks
View all comments

Kristie
4 months ago

5 stars
I don’t have an instant pot can I make in slow cooker

Laurie Bearden
3 years ago

Hi I’m going to make this for my sons graduation party and will be using about 8 pounds of chicken. Would I quadruple the salsa verde as well, or just the seasonings and chicken? I know instant pots can be tricky with liquid.

Morgan
4 years ago

Quick question: when you say 6 servings do you mean 6 total tacos or a serving of more than one taco? Just trying to figure out how to track this in my fitness pal when I make them because I like to pre-plan my calories for the week. Please and thank you!

Preity
4 years ago

5 stars
LOOOOOOVED this recipe!!!!! So easy to make and delicious! This will be part of our taco tuesday for sure!