Keto Crispy Verde Chicken Tacos
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!
Servings: 4 servings
Calories: 206
Equipment
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
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.1.5 pounds boneless, skinless chicken thighs, 2 12-ounce jars 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.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!1 package jicama tortillas (or favorite keto tortilla), 2 avocados, 1 bunch of cilantro, 2 12-ounce jars salsa verde
- 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.
Video
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!
Nutrition
Calories: 206 | Total Carbs: 10g | Protein: 13g | Fat: 13.3g | Fiber: 6g | Net Carbs: 4g