Salsa Chicken Tacos make a quick, flavorful meal for Cinco de Mayo or Taco Tuesday. With just three main ingredients cooked in a slow cooker or pressure cooker, you’ll get tender, juicy chicken perfect for piling into tortillas.
Sponsored by Family Fare. All opinions are my own.
3-Ingredient Salsa Chicken Tacos
These Salsa Chicken Tacos are easy to prepare and full of flavor. If you want a full Mexican-inspired spread, pair them with a simple black bean and corn salsa as an appetizer and cilantro lime rice as a side.
I used Our Family brand products from SpartanNash, available at Family Fare Supermarket. Their store brand offers great quality at an affordable price, which made it easy to use tortillas, taco seasoning, salsa, and other ingredients from the same line.
How to Make Salsa Chicken
Place chicken breasts in the bottom of a slow cooker or pressure cooker. Sprinkle the taco seasoning over the chicken, then pour the salsa on top.
Slow Cooker (Crockpot) Method
Cover and cook on LOW for 4–5 hours or on HIGH for about 3 hours. Cooking on LOW typically yields more tender, juicier chicken.
Pressure Cooker (Instant Pot) Method
Close the pot and set the pressure valve to seal. Cook on high pressure for 14 minutes, then allow a 6-minute natural release before finishing with a quick release. The natural release helps prevent the chicken from becoming tough due to sudden pressure changes.
When the chicken is cooked, shred it in the pot using two forks so it absorbs the salsa juices. If you prefer less liquid in your tacos, drain the excess or use a slotted spoon or tongs to transfer the chicken to tortillas.
Assembling the Tacos
Place shredded chicken down the center of a warmed tortilla and add your favorite toppings.
Taco Toppings
Top your tacos however you like: avocado, black beans, cilantro, queso fresco, shredded lettuce, diced onion, sour cream, fresh tomato, corn, rice, lime juice, guacamole, or homemade salsa. Avocado and cilantro are a personal favorite.
How to Heat Corn Tortillas
Warm corn tortillas before filling to prevent them from breaking. Heat each tortilla on an ungreased skillet over medium-high heat for 10–15 seconds until it chars slightly, then flip and heat 5–10 more seconds. Stack warmed tortillas and wrap them in a clean tea towel to keep them soft and warm. You can also char tortillas briefly over a gas flame if available.
More Cinco de Mayo and Taco Tuesday Ideas
- Try chipotle pork tacos with a tropical salsa for a different flavor profile.
- Creamy chicken taco pie is a comforting, unique main dish.
- Black bean and sweet potato enchiladas are a delicious meatless option.
- Honey lime chicken enchiladas offer a sweet-savory twist.
- Mexican layered dip is always a crowd-pleasing appetizer.
Tools
Pressure Cooker – Speeds up cooking and can produce very tender results for meats, soups, and rice.
Slow Cooker – Great for hands-off cooking and convenient for transporting dishes to gatherings if it has a locking lid.
Salsa Chicken Tacos
Ingredients
For the Chicken:
- 1 1/2 pounds chicken breasts (about 3–4)
- 1 (1.25 ounce) packet taco seasoning mix
- 1 (15 ounce) jar restaurant-style mild salsa
For the Shredded Chicken Tacos:
- 12 yellow corn tortillas
- 1 (15 ounce) can black beans, drained and rinsed
- 2 avocados, sliced
- 2 limes, cut into wedges
- 1/2 cup Queso Fresco, crumbled
- 1/2 cup cilantro, chopped
Instructions
For the Chicken:
- Place chicken breasts in the bottom of the pot. Sprinkle the taco seasoning over the top and pour the salsa over the chicken.
Pressure Cooker Method:
- Top with the lid, set the pressure valve to seal. Cook on high pressure for 14 minutes, allow a 6-minute natural release, then finish with a quick release.
Slow Cooker Method:
- Cover and cook on LOW for 4–5 hours or on HIGH for about 3 hours.
- When cooked, shred the chicken with two forks. Use in tacos, burritos, or over rice.
To Assemble:
- Fill warmed tortillas with shredded salsa chicken, avocado slices, and black beans. Top with crumbled Queso Fresco, chopped cilantro, and a squeeze of lime. Serve immediately.