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Crispy Chicken Tacos

crispy chicken tacos on a plate topped with hot sauce and shredded lettuce, served with lime wedges and avocado sauce
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  30 min

Ingredients

  • 1 ½ pounds boneless skinless chicken breast
  • 1 cup salsa verde
  • 2 tablespoons taco seasoning
  • ¾ cup sour cream
  • 12 6-inch yellow corn tortillas
  • 3 tablespoons extra-virgin olive oil
  • ¾ cup shredded mozzarella cheese
  • ¾ cup shredded medium cheddar cheese
  • 1 small avocado
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ cup cilantro, packed
  • 1 jalapeno, seeded
  • ¼ cup fresh lime juice (from 2-3 limes)
  • 1 cup shredded iceberg lettuce
  • Hot sauce, for serving (optional)

Method

  1. Preheat the oven to 425° F with the rack in the center position.

  2. To an Instant Pot, add the chicken, salsa, and taco seasoning. Seal the lid and pressure cook on high for 10 minutes. Manually release the steam.

  3. Using 2 forks, shred the chicken and transfer it to a large bowl. Stir in ¼ cup of the sour cream.

  4. Warm the tortillas in the microwave for 30 to 60 seconds, or until pliable. Rub a sheet pan with 1½ tablespoons of the olive oil, then arrange the tortillas on the sheet pan in a single layer. Add ¼ cup of the chicken filling and 2 tablespoons of both cheeses to one half of each tortilla. Fold tortillas over the filling and gently press to adhere. Lightly brush tortillas with remaining olive oil (see Note), then bake for 20 minutes, flipping halfway through, until crispy and the cheese melted. For extra crispy edges, broil for 1-2 minutes on high.

  5. Meanwhile, add the remaining sour cream, avocado, onion powder, garlic powder, salt, cilantro, jalapeno, and lime juice to the base of a food processor or blender and blend until smooth.

  6. Fill the tacos with the lettuce. Top each taco with the avocado sauce and hot sauce to serve.


Note: Lightly brush the oil on using a pastry brush. Using too much oil will yield soggy tortillas.