These keto shredded chicken tacos are stuffed with crispy, caramelized salsa verde marinated chicken thighs in delicious, crunchy jicama tortillas. Topped with avocado and cilantro, these keto tacos are perfection!

keto shredded chicken tacos on jicama tortilla wraps this recipe

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What Makes This Recipe Great

I absolutely love easy, healthy, 5 ingredient meals, and these keto tacos are one of my absolute favorites! Think chicken street tacos meet keto for delicious, shredded chicken tacos that are so good, that you will want to eat five!

All wrapped in crunchy jicama tortillas and topped with cilantro and avocado to make the yummiest keto tacos. The best part? All of these ingredients can be found at Trader Joe’s on a super quick shopping trip that can be done in less than 10 minutes! These keto tacos are crispy, light, and super filling!

In just 30 minutes, you’ll have the tastiest shredded chicken tacos that the whole family will love!

Ingredient Notes

All of these ingredients are found at Trader Joe’s, though you can find them at any grocery store under a different brand!

red trader joe's shopping basket with ingredients for keto crispy verde tacos
  1. Organic Free Range Chicken Thighs: I love using chicken thighs because they make shredded chicken tacos so much juicier and more flavorful than chicken breasts.
  2. Jicama Tortillas: At Trader Joe’s these jicama tortillas are found in the refrigerated produce section.
  3. Salsa Verde: This is really the BEST shredded chicken tacos marinade! Herdez also makes a great mild salsa verde.
  4. Avocado: I buy organic avocados, but feel free to use whatever you like. A dollop of guacamole will also work!
  5. Cilantro: You can skip this garnish if you don’t prefer cilantro on your keto tacos.

Recipe Step by Step

This shredded chicken tacos marinade is simply a jar of salsa verde from Trader Joe’s. You will not believe how juicy and flavorful the chicken gets with this salsa!

Instant Pot Instructions

  1. Add the chicken thighs and just one of the 12-ounce jars of the salsa verde.
  2. Close with the lid, and make sure the vent is at Sealing.
  3. Cook on high pressure for 15 minutes. (Note: It will take about 10-15 minutes to reach pressure, then it will start counting down from 15.).
  4. 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.
keto crispy verde chicken on a sheet pan with a white background

How to Get Crispy Shredded Chicken

Getting the perfect crispy shredded chicken that will go so well with your jicama tortillas is all about the broiler! In two simple steps, your chicken will go from blah to OMG HEAVENLY SHREDDED CHICKEN TACOS!

  1. 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.
  2. 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.
  3. Finally, assemble your keto tacos, eat, and be ready for seconds!

Alternative Cooking Methods

Stovetop Instructions: 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.

Slow Cooker Instructions: Add to your slow cooker and cook on LOW for 8 hours or HIGH for 4 hours.

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

Expert Tips

Chicken: For crispy + caramelized keto tacos, this will ONLY work with chicken thighs since they have more fat. Chicken breasts will not get caramelized since they are leaner. You can still make these shredded chicken tacos with chicken breast, I would just skip the caramelizing step and serve them after shredding.

Wrap: Jicama tortillas are my favorite keto-friendly taco “shell”, and are now available already sliced at most grocery stores. If you don’t prefer jicama tortillas, you could also use romaine lettuce or butter lettuce, or a keto-friendly tortilla. Note: if you do use jicama tortillas, there is no need to warm them up. Simply add your chicken to the jicama tortillas and they will warm up super quick!

Salsa: You could do this with any salsa. I really love my keto tacos with salsa verde.

Spice: Your chicken will be as spicy as the salsa verde you use. The Trader Joe’s one is very mild, even my kids eat it just fine.

Make-Ahead: You can make this earlier in the day, and then leave the chicken in your instant pot on WARM for at least 8 hours. Shred and broil when ready.

Reheat: Reheat the leftover shredded chicken in a cast-iron skillet with some ghee, gets it crispy again! Or you could microwave for 2-3 minutes until warm. Then grab your jicama tortillas and make more keto tacos!

More Delicious Keto Tacos!

Breakfast Keto Tacos

steak tacos on jicama wrap on a white plate with lime and a white background

Grilled Steak Keto Tacos

Whole30 + keto cilantro lime chicken tacos with coleslaw on trader joe's jicama wraps

Low-Carb Keto Cilantro Lime Chicken Salad Tacos

Keto Fish Tacos

keto taco salad with romaine, ground beef, tomatoes, cheese and sour cream in a white bowl

Low-Carb Keto Taco Salad

Keto Ground Beef Taco Meat

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a hand holding a shredded chicken taco in a jicama tortilla wrap

Keto Crispy Verde Chicken Tacos

Servings: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
These keto shredded chicken tacos are stuffed with crispy, caramelized salsa verde marinated chicken thighs in delicious, crunchy jicama tortillas. Topped with avocado and cilantro, these keto tacos are perfection!
 
5 from 31 ratings
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Ingredients 
 

  • 1.5 pounds boneless, skinless chicken thighs
  • 2 12-ounce jars salsa verde
  • 1 package jicama tortillas (or favorite keto tortilla)
  • 2 avocados, sliced
  • 1 bunch of cilantro, chopped
  • kosher salt

Equipment

Instructions 

  • Cook the chicken in your instant pot. To your instant pot, add the chicken thighs and ONE of the 12-ounce jars of the salsa verde.
  • Pressure cook by closing the lid, and making 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.
  • Shred the cooked chicken by scooping out 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 tortillas, sliced avocado (seasoned with kosher salt), crispy verde chicken, salsa verde (from the 2nd jar of salsa verde) and chopped cilantro. Enjoy!
  • Leftover keto tacos will keep in an airtight container refrigerated for at least 5 days.
  • See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.

Notes

Chicken: For crispy + caramelized keto tacos, 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 these shredded chicken tacos with chicken breast, I would just skip the caramelizing step and serve them after shredding.
Wrap: Jicama tortillas are my favorite keto-friendly taco “shell”, and are now available already sliced at most grocery stores. If you don’t prefer jicama tortillas, you could also use romaine lettuce or butter lettuce, or a keto-friendly tortilla. Note: if you do use jicama tortillas, there is no need to warm them up. Simply add your chicken to the jicama tortillas and they will warm up super quick!
Salsa: You could do this with any salsa. I really love my keto tacos with salsa verde.
Spice: Your chicken will be as spicy as the salsa verde you use. The Trader Joe’s one is very mild, even my kids eat it just fine.
Make Ahead: You can make this earlier in the day, and then leave the chicken in your instant pot on WARM for at least 8 hours. Then shred and broil when ready.
Stovetop Instructions: 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. 
Slow Cooker Instructions: Add to your slow cooker and cook on LOW for 8 hours or HIGH for 4 hours. 
Reheat: 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. Then grab your jicama tortillas and make more keto tacos!
Cuisine: Mexican
Course: Main Course
Author: Natalie
Calories: 206, Total Carbs: 10g, Protein: 13g, Fat: 13.3g, Fiber: 6g, Net Carbs: 4g
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