So while I’m currently out of town on a little mini vacation, it was taco Tuesday before I left. And with things being more than a little crazy around my place, I decided to take the easy route when it came to dinner. Tacos are a staple in our house and well… we stay pretty true to taco Tuesday. I like to shake things up a bit when it comes to tacos. While I LOVE traditional beef tacos, I also like to play around with chicken tacos, vegetarian tacos, etc.
This time around, I went with some verde chicken tacos. And added some of my FAVORITE creamy jalapeño ranch sauce. To make them even more appealing, I had the chicken cook in the instant pot for a dinner that can be made in well under an hour.
These chicken tacos couldn’t be more simple to make. Toss the chicken and salsa into the instant pot for a bit and then build your tacos. The creamy jalapeño is what really makes these tacos stand out. So be sure that you don’t skimp out on that deliciousness!
While I prefer to use my own homemade ‘faux’ refried black beans, you can really get away with using an sort of refried (or otherwise) beans here. Standard ‘no salt added’ black beans would be damn good here too.
The creaminess of the sauce, the shredded chicken, cool avocado, and green chile kick make these tacos some of my personal favorites.
TheSkinnyFork.com These green chile chicken tacos are made quickly and easily in the instant pot and loaded up with black beans and a homemade creamy jalapeno ranch! Prep Time: 10 Minutes • Cook Time: 40 Minutes
Servings: 4 • Serving Size: 2 Tacos • Calories: 561 • Fat: 16 g • Saturated Fat: 4 g • Carb: 64 g • Fiber: 15 g • Protein: 45 g • Sugar: 7 g • Sodium: 615 mg
• 1 Large Boneless Skinless Chicken Breast
• 1 C. Verde Salsa
• 8 Corn Tortillas
• 1 C. Fat Free Refried Black Beans
• 2 Avocados, Mashed
• 1/2 Batch Skinny Creamy Jalapeño Ranch
• 1/2 C. Queso Fresco
• Salt & Pepper to Taste
Directions:
Place the chicken breast and 1 C. verde salsa into the base of the instant pot.
Secure the lid and set the steam valve to ‘sealed’. Set the instant pot to poultry for 40 minutes.
Once the chicken is done, allow the steam to release naturally or use the quick release.
Remove the chicken and shred the meat with two forks before returning to the instant pot to keep warm.
Set out the 8 tortillas and top each with 2 Tbsp. black beans, the chicken and avocado divided evenly, about 2 Tbsp. creamy jalapeño sauce, and 1 tbsp. queso fresco.
Serve and enjoy the tacos right away!
Step-by-Step Photos:
Nutritional Claims: High Fiber • Gluten Free • Wheat Free • Egg Free •Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free
