Grammy's Kitchen · Chicken Tacos · Instant Pot Shredded Chicken Tacos
One of 96 chicken tacos recipes we measured
186 cooks on www.lecremedelacrumb.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 96.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 1% |
| protein add | 100% | 100% |
| salt | 0% | 0% |
| aromatics | 0% | 1% |
| vegetables and beans | 7% | 2% |
| liquid | 4% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 6300 g | 3-4 medium to large boneless skinless chicken breasts |
| 240 g | 1 cup chicken broth (or water) |
| 6 g | 1 teaspoon salt |
| 2 g | 1 teaspoon ground cumin |
| 3 g | 1 teaspoon chili powder |
| 3 g | 1 teaspoon garlic powder |
| 425 g | 1 15-ounce can fire roasted tomatoes |
| corn or flour taco-size tortillas | |
| avocado, tomatoes, cheese, cilantro, sour cream (for serving) |
Method: 4 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Giving four stars because the base is there, but I made some modifications that I think kicked it up a notch: - I use Better than Bouillon with reduced sodium, so I added something more like 1.25 tsp of salt - My tsps of cumin and chili powder were also on” — a cook, 4.0★
“Appreciate the simple, easy preparation but pretty mild. I look for a zing of heat and a lot of layering of flavors in Mexican food. There was too much watery liquid to be useful even as a drizzling sauce. I turned my IP to saute and returned the shredded c” — a cook, 3.0★