Delicious Salsa Verde Recipe for Tacos
This salsa verde recipe is perfect for tacos, featuring tender shredded chicken and fresh toppings for a delicious meal.
Equipment
- slow cooker
- Instant Pot
- skillet
Ingredients
- 2 lbs boneless skinless chicken breasts about 8 oz each
- Salt and pepper
- ¾ tsp ground cumin
- 1 garlic clove, minced (1 tsp)
- 1 (4 oz) can mild green chilis drained
- ½ cup chopped seeded Anaheim pepper
- 1 (16 oz) jar salsa verde recommended: Pace brand
- 2 Tbsp chopped fresh cilantro
- 12 (6-inch) corn tortillas
- Olive oil or vegetable oil for cooking tortillas (optional)
- 2 cups shredded romaine lettuce
- 1 ¼ cups shredded Monterey Jack cheese
- 1 large avocado sliced
- Optional toppings sour cream, chopped red onion, lime wedges
Instructions
- Place chicken in a slow cooker and season with salt, pepper, cumin, and garlic.
- Add salsa verde, green chilis, and Anaheim peppers, cover, and cook on low for 4-5 hours or high for 2.5-3 hours until tender.
- Remove chicken, let rest for 5 minutes, shred, and return to the slow cooker, optionally ladling out 1 cup of salsa.
- For Instant Pot, add 1/2 cup salsa, chicken, and seasonings, then pour remaining salsa, green chilis, and Anaheim peppers over chicken and cook for 13 minutes.
- After cooking, use quick release, shred chicken, and optionally ladle out 1 cup of juice before returning chicken to the pot.
- Heat tortillas in a skillet with a little oil until golden brown on both sides.
- Fill tortillas with chicken and desired toppings, serving immediately with lime wedges if desired.
Notes
Chicken thighs can be used instead of chicken breasts. For extra spiciness, add chopped jalapeños. Mexican blend cheese can replace Monterey Jack. For a creamy version, stir in 4 oz softened cream cheese into the salsa before returning the chicken. Crispy corn taco shells can be used without heating; ensure chicken is drained well.