Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs
1 jar (16 oz) salsa
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp garlic powder
Salt and black pepper to taste
1 tbsp olive oil
8–12 small flour or corn tortillas
Shredded lettuce
Diced tomatoes
Cotija cheese
Sliced avocado
Sour cream or Greek yogurt
Fresh cilantro
Lime wedges
Instructions
1. Pat chicken dry and cut into strips or cubes.
2. Season chicken with chili powder, cumin, garlic powder, salt, and pepper.
3. Heat olive oil in a skillet over medium-high heat.
4. Add chicken and brown lightly on all sides.
5. Pour salsa over chicken and stir.
6. Simmer covered 15-20 minutes until chicken is tender and cooked through.
7. Remove chicken, shred with forks, and return to skillet to mix with salsa.
8. Warm tortillas in a dry skillet, microwave, or oven.
9. Fill tortillas with shredded salsa chicken.
10. Top with lettuce, tomato, avocado, cheese, sour cream, cilantro, and lime juice.
11. Serve immediately and enjoy.
Notes
Use slow cooker or Instant Pot for hands-off cooking.
Add cayenne or jalapeño for extra heat.
Double the batch for meal prep; freezes well.
Try smoked paprika for deeper flavor.
Use leftovers for burritos, quesadillas, or enchiladas.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Main Course
- Method: Skillet, Slow Cooker, Instant Pot
- Cuisine: Mexican, Tex-Mex
Nutrition
- Serving Size: 2 tacos
- Calories: 340
- Sugar: 3
- Sodium: 760
- Fat: 14
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 3
- Protein: 32
- Cholesterol: 85
Keywords: salsa chicken, tacos, easy dinner, weeknight meal, tex-mex, chicken recipe