I have to admit, I frequently forget about Taco Tuesday – but that’s only because in my book, every day is taco day. But I do, however, have a real “thing” for alliterations and since it actually is Taco Tuesday, here you go.
This recipe is really easy to alter to fit your diet/eating preferences. In our house we have been doing a grain-free, dairy-free, sugar-free thing since March and I’m down 20 lbs, and my hubby is down 10. We aren’t counting calories or doing any insane workouts. We just eat as cleanly as possible, still have the occasional drink, have eaten out a few times and have also indulged in a few paleo-ish desserts. Life is good when you’re eating well but getting healthier at the same time. For this recipe I used a few “Siete” brand ingredients that I’d call specialty items. I’ll link them up here for you too in case they’re not available where you live. If you don’t want to eat a taco shell, use a lettuce wrap!
| Prep Time | 5 Minutes |
| Cook Time | 10 Minutes |
| Passive Time | 30 Minutes |
| Servings |
People
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- 1 Pound Boneless, Skinless Chicken Breast
- 1/2 Cup Salsa Verde
- 2 Teaspoons Hot Sauce I used "green dragon" from Trader Joes
- 8 Soft Taco Shells
- 1/2 Cup Green Enchilada Sauce
- 2 Cups Shredded Lettuce
Ingredients
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- Put 1/2 Cup of water into the bottom of your instant pot/pressure cooker. Add in the thawed chicken breast and top them with the salsa verde and the hot sauce. Set the cooker to high, manual cook for 18 minutes. Allow to naturally release pressure. *Please note, if you cook the chicken breast from frozen, do 30 minutes instead of 18.
- While your chicken is cooking, work on your toppings. Shred some lettuce, chop some other veggies if you'd like (pico de gallo would be excellent!) and toast your taco shells on a warm griddle or non-stick pan over medium heat. They will have some light brown spots when toasted. Takes approximately 2 minutes per side.
- Remove the chicken from the instant pot and shred in a bowl. Add in the enchilada sauce and stir to combine.
- You're ready to serve! I make mine with a thick layer of fresh spinach instead of lettuce (because I always have low iron and spinach is full of Iron!), then the chicken, some more salsa verde, diced tomatoes if I have them, some fresh cilantro leaves, then a drizzle of taco sauce - but that's the beauty of tacos, you do you. Do whatever toppings you love, leave off the ones you hate. There's no hate in tacos, just love baby - pure taco love!
*If you don't have a pressure cooker you could adjust this to simmer 4 hours in small-ish crockpot, or just roast the chicken in the oven. Put in a roasting pan/glass dish, do the same amount of water, salsa verde and hot sauce. Cover with foil and roast at 400 degrees for an hour - the rest of the directions remain the same.
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