Instant Pot Salsa Verde Chicken Tacos are a family favorite weeknight meal! The flavorful chicken is so quick and easy to make and can be topped with an endless possibility of toppings.
Instant Pot meals are so quick and easy and perfect for busy nights! Instant Pot Lemon Garlic Chicken, Instant Pot Beef and Broccoli, and Instant Pot Chicken Alfredo Pasta are a few of our favorites!
Everyone is in need of another healthy, quick, and easy meal, right?! These Instant Pot Salsa Verde Chicken Tacos are just that and they are so versatile because you can top with with whatever you desire. For more taco recipes, check out Smoky Paprika Fish Tacos with Apple Slaw, Grilled BBQ Chicken Tacos, or Baked Chicken Tacos.
Instant Pot Salsa Verde Chicken Tacos
I love tacos and could eat them everyday. Because there are so many different variations I really don’t think it’s possible to get sick of tacos. You can change up the protein, veggies, toppings… I especially love this Instant Pot Salsa Verde Chicken Taco recipe because it’s a dump and cook recipe making my life a whole lot easier. I just love that with the help of the Instant Pot I can get a delicious dinner on the table in less than 30 minutes!
How do you make Salsa Verde Chicken Tacos?
- Place the chicken breasts in the bottom of a pressure cooker and sprinkle the seasonings on top. Pour the jar of salsa verde over the top.
- Close the pressure cooker and turn the knob to seal. Cook on manual HIGH pressure for 14 minutes with by a 8 minutes natural release.
- Shredded the chicken right in the pot with all the juices using two forks.
- Remove the chicken from the pot using a slotted spoon or pour chicken into a strainer. Removing the excess liquid will help your tacos to be a little less messy when eating.
- Serve chicken in corn tortillas with loads of toppings.
What kind of toppings should I use?
I happened to make them this time with all green toppings (romaine lettuce, cilantro, avocado) but you can really add whatever toppings you like. Here’s a list of some more that would be great: corn, black beans, olives, cheese (I like queso fresco), tomatoes, guacamole, sour cream… What do you like to put on your tacos?
Would you like more taco recipes? Here are a few more!
Spicy Paprika & Lime Chicken Tenderloins
These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.
Paprika & Lime Grilled Chicken Tenderloins
Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.
My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!
I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.
What Are Chicken Tenderloins?
Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.
Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat.
Make-Ahead Tip For Paprika Lime Chicken
The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.
More Delicious Chicken Recipes:
Description
Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.
- Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
- Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
- If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
- If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
- Remove cooked chicken to a serving plate and drizzle with lime juice before serving.
Nutrition
- Serving Size: 2-3 tenderloins
- Calories: 331
- Sugar: 1 g
- Sodium: 783.6 mg
- Fat: 16.4 g
- Carbohydrates: 4.4 g
- Fiber: 1.3 g
- Protein: 41.3 g
- Cholesterol: 131.4 mg
Keywords: Tenderloins, Chicken, Paprika, Lime, BBQ, Grilling, Low-Carb, Paleo, Whole30
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Nutrition Facts
Amount per serving
- Calories N/A
- Total Fat N/A
- Saturated Fat N/A
- Cholesterol N/A
- Sodium N/A
- Total Carbohydrates N/A
- Protein N/A
Hi, I'm Alex!
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