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Happy Taco Tuesday! Does anyone else love to celebrate? Believe it or not, I’m good for eating a solid 4 tacos per sitting. And, that’s before Margaritas! 😉 We always have plenty of beef in the freezer, so I usually fix tacos that way. However, once in a while we like a changeup and do Mexican chicken tacos instead.
What You’ll Need to Make Mexican Chicken Tacos
- Instant Pot – Makes cooking so much quicker!
- Taco Seasoning
- 3 Chicken Breasts (thawed or frozen)
- Tortilla Shells
- Cheese and other topping you prefer
Place frozen chicken breasts in instant pot. I used 3 breasts for our family of 5 and it worked perfectly. Top Chicken breasts with taco seasoning and a layer of salsa. Add about 3/4c of water to the Instant Pot and cook on manual for 12 minutes. Allow Instant Pot to slow release for another 10 minutes.
After you open the Instant Pot, use a mix and chop to help shred the chicken. I also drained some of the water before shredding the chicken. Once it’s shredded, add it to your tortilla shell and enjoy!
We prefer corn tortillas when we have Mexican night at our house. I usually fry them in a skillet with a little bit of butter.
Mexican chicken tacos make a great alternative when I’m looking for a quick and easy dinner idea! So, let me know below… do you prefer beef or chicken tacos?
