Salsa verde caramelizes on shredded chicken thighs in the oven and then gets wrapped up in crisp, crunchy jicama for the perfect keto crispy salsa verde chicken tacos.keto crispy verde chicken tacos on jicama wrap with cilantro on a white plate with a white background

5 Ingredients or Less from Trader Joe’s

Last week I had so much fun sharing my new recipe series with you guys! It seems like everyone loves Trader Joe’s as much as I do and got so excited to have these new recipes featured each week!

As promised, I have my second recipe in the “5 Ingredients or Less from Trader Joe’s” series: Keto Crispy Verde Chicken Tacos!

Keto Crispy Verde Chicken Tacos

I’m still on my summer taco kick and Trader Joe’s has the yummiest Salsa Verde. These tacos are crispy, light, and super filling.

Additionally, they are perfect for lunch or dinner, and you will LOVE how quickly all of these ingredients come together! In just 30 minutes, you’ll have the tastiest low carb meal that the whole family will love!

red trader joe's shopping basket with ingredients for keto crispy verde tacos

Trader Joe’s Ingredients Needed

Here are the ingredients I grabbed for this recipe:

  • Organic Free Range Chicken Thighs
  • Jicama Wraps (in the refrigerated produce section)
  • 2 Jars Salsa Verde
  • Avocado
  • Cilantro (in the fridge section by the lettuces)

keto crispy verde chicken on a sheet pan with a white background

Keto Trader Joe’s Recipe

In order to keep them keto, I serve my tacos on jicama wraps. However, you could totally grab a bag of corn tortillas from Trader Joe’s for the kids!

keto crispy verde chicken tacos on jicama wrap with cilantro on a white plate with a white background

Watch Recipe Video

If you make this keto crispy verde chicken be sure to leave a comment and give this recipe a rating! I love to hear from you all and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to share and tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

keto crispy verde chicken tacos on jicama wrap with cilantro on a white plate with a white background

Keto Crispy Verde Chicken Tacos

Salsa verde caramelizes on chicken thighs in the oven and then gets wrapped up in crisp, crunchy jicama for the perfect Keto taco.
5 from 12 ratings
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 206


  • 1.5 pounds boneless skinless chicken thighs
  • 2 12- ounce jars salsa verde
  • 1 package jicama wraps
  • 2 avocados sliced
  • 1 bunch of cilantro chopped
  • kosher salt


  • To your instant pot, add the chicken thighs and 1 12-ounce jar of the salsa verde.
  • Close with the lid, and make sure the vent is at SEALING. Cook on HIGH PRESSURE for 15 minutes. Will take about 10-15 minutes to reach pressure, then it will start counting down from 15. After the 15 minutes is up, do a QUICK RELEASE, where you move the valve to VENTING to release all the steam. Once all the steam is gone and the float valve has dropped, you can safely open the instant pot.
  • Set your oven to HI BROIL.
  • Transfer the cooked chicken thighs to a rimmed baking sheet. Using 2 forks, shred the chicken. Pour on 1/2 a cup of the salsa verde cooking liquid from the instant pot (to keep the chicken juicy). Sprinkle on about 1/2 teaspoon kosher salt.
  • Broil the chicken for 5 minutes. Remove from the oven, toss, and broil for another 3-5 minutes until crispy and caramelized. Taste for salt and season if necessary.
  • Assemble the tacos: jicama wrap, sliced avocado (seasoned with kosher salt), crispy verde chicken, salsa verde (from the 2nd jar of salsa verde) and chopped cilantro.
  • Enjoy!
  • Leftovers will keep in an airtight container refrigerated for at least 5 days.
  • As always, lots of tips, FAQs and substitution info in the Recipe Notes below!

Recipe Video

Recipe Notes

Chicken: For crispy + caramelized chicken, this will ONLY work with chicken thighs since they have more fat. Chicken breast will not get caramelized since they are leaner. You can still make this with chicken breast, I would just skip the caramelizing step and serve them after shredding when juicy.
Wrap: Jicama wraps are my favorite keto friendly taco "shell", and are now available already sliced at most grocery stores. You could also use romaine lettuce or butter lettuce, or a keto friendly tortilla.
Salsa: You could do this with any salsa! I really love it with salsa verde. Your chicken will be as spicy as your salsas verde you use. The Trader Joe's one is very mild in flavor, even my kids eat it just fine.
No Instant Pot: If you don't have an instant pot (OMG BUY ONE RIGHT NOW IF YOU DON'T I LOVE MINE THEY'RE VERY AFFORDABLE!), you could make this on the stove top. In a pot, add the chicken thighs and 1 jar of salsa verde. Cover, and simmer over medium low for about 45 minutes until the chicken is tender and juicy. Or, add to your slow cooker and cook on LOW for 8 hours or HIGH for 4 hours. Basically, buy an instant pot, haha!
Reheat: I love to reheat the leftover chicken in a cast iron skillet with some ghee, gets it crispy again! Or you could microwave for 2-3 minutes until warm.
Nutrition Facts: The nutritional information is calculated based on the exact ingredients and quantities listed in the Ingredients above, with 3 jicama wraps, half a small avocado and an additional 2 tablespoons salsa verde per person. It is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, especially if you make recipe substitutions. Always best to go off your own calculations based on the ingredients and measurements you use.


Calories: 206Total Carbs: 10gProtein: 13gFat: 13.3gFiber: 6gNet Carbs: 4g

Nutrition facts are calculated as a courtesy and not guaranteed.

Author: Natalie Gruendl from
Keyword chicken taco, jicama, keto chicken taco, salsa verde chicken
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