These keto shredded chicken tacos are a fantastic way to enjoy a favorite Mexican dish while staying true to a low-carb lifestyle. Stuffed with crispy, caramelized salsa verde marinated chicken thighs and served in crunchy jicama tortillas, these tacos are bursting with flavor and texture. This recipe is not only easy to make but also customizable to suit your taste preferences and dietary needs.
Why Choose Keto Chicken Tacos?
For those on a ketogenic diet, finding satisfying and flavorful meals can sometimes be a challenge. These keto chicken tacos offer a perfect solution, providing a healthy, high-protein, low-carb, and gluten-free meal option. They are quick to prepare, making them ideal for busy weeknights or meal prepping.
Ingredients You'll Need
The beauty of this recipe lies in its simplicity. Many variations are possible, but here's a list of the main ingredients.
- Chicken: For the best results, use chicken thighs. They contain more fat than chicken breasts, which is essential for achieving that crispy, caramelized texture. Boneless, skinless chicken thighs or regular chicken thighs are a great option. Chicken breasts can also be used.
- Jicama Tortillas: These keto-friendly taco "shells" are readily available in the refrigerated produce section of most grocery stores. They offer a satisfying crunch and are a great alternative to traditional tortillas.
- Salsa Verde: This flavorful sauce serves as both a marinade and a topping for the tacos. Herdez and Trader Joe's offer excellent options. Any salsa can be used.
- Avocado: Add a creamy and healthy element to your tacos with sliced avocado or guacamole.
- Cilantro: This fresh herb adds a pop of flavor and color to the tacos.
- Taco Seasoning: You can use any seasoning you like.
- Optional Toppings: Consider adding jalapenos, tomatoes, onions, lime, cheese, sour cream, or hot sauce to customize your tacos to your liking.
Step-by-Step Instructions
Instant Pot Method
- Marinate the Chicken: In the Instant Pot, add the chicken thighs and one 12-ounce jar of salsa verde. For an extra flavor boost, rub a mixture of garlic, onion, cumin, salt, pepper, and chili powder (optional) on both sides of the chicken thighs before adding them to the pot. Pour chicken broth into the instant pot with the chicken thighs.
- Pressure Cook: Close the lid and ensure the vent is set to "Sealing." Cook on high pressure for 15 minutes. Allow 10-15 minutes for the Instant Pot to reach pressure before the timer starts counting down.
- Quick Release: After 15 minutes, perform a quick release by moving the valve to "Venting" to release all the steam. Once the steam is fully released and the float valve has dropped, carefully open the Instant Pot.
- Shred the Chicken: Transfer the cooked chicken thighs to a rimmed baking sheet. Use two forks to shred the chicken.
- Crisp the Chicken: Pour about ½ cup of the salsa verde cooking liquid from the Instant Pot over the shredded chicken to keep it juicy. Sprinkle with ½ teaspoon of kosher salt or more to taste.
- Broil: Set your oven to high broil. Broil the chicken for 5 minutes, then remove from the oven, toss, and broil for another 3-5 minutes, until crispy and caramelized.
- Assemble the Tacos: Fill the jicama tortillas with the crispy salsa verde chicken, sliced avocado (seasoned with kosher salt), additional salsa verde (from the second jar), and chopped cilantro.
Stovetop Instructions
If you don't have an Instant Pot, you can still easily make these tacos on the stovetop.
- Combine and Simmer: In a pot, add the chicken thighs and one jar of salsa verde.
- Cook: Simmer until the chicken is cooked through and tender.
- Shred and Crisp: Follow steps 4-7 from the Instant Pot method to shred and crisp the chicken.
Slow Cooker Instructions
For an even more hands-off approach, use a slow cooker.
Read also: Creamy Keto Ranch Chicken Recipe
- Combine Ingredients: Add the chicken thighs and one jar of salsa verde to your slow cooker.
- Cook: Cook on low for 8 hours or high for 4 hours.
- Shred and Crisp: Follow steps 4-7 from the Instant Pot method to shred and crisp the chicken.
Variations and Tips
- Chicken: While chicken thighs are recommended for their higher fat content, chicken breasts can be used as well. However, they may not caramelize as well.
- Tortillas: If you don't prefer jicama tortillas, romaine lettuce, butter lettuce, or keto-friendly tortillas are great alternatives. Note that jicama tortillas do not need to be warmed up.
- Spice Level: The spiciness of your chicken will depend on the salsa verde you use. Choose a mild or spicy variety based on your preference.
- Make-Ahead: You can prepare the shredded chicken earlier in the day and keep it warm in the Instant Pot or slow cooker for several hours.
- Reheating: Reheat leftover shredded chicken in a cast-iron skillet with some ghee to crisp it up again, or microwave for 2-3 minutes until warm.
Serving Suggestions
These keto chicken tacos are delicious on their own, but you can also serve them with a variety of sides and toppings to create a complete meal.
- Toppings: Fresh chopped avocado, tomato, red onion, cheese, cilantro, fresh lime juice, fresh green onions, and hot sauce are all excellent additions.
- Sides: Consider serving your tacos with Mexican cauliflower rice, chipotle coleslaw, or a simple salad.
- Taco Bowl: For a tortilla-free option, create a taco bowl by placing the chicken and toppings over cilantro cauliflower rice.
- Cheese Shells: Alternatively, use cheese shells in lieu of low carb tortillas for all sorts of low carb recipes.
Nutritional Information
These keto chicken tacos are low in carbohydrates, high in protein, and contain healthy fats. The exact nutritional information will vary depending on the specific ingredients and portion sizes you use.
Read also: Low-carb chicken nuggets recipe.
Read also: Chicken and Brown Rice: A Healthy Choice