Keto Shredded Chicken Tacos Recipes

KETO CHICKEN TACO SHELLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Drain the canned chicken thoroughly, getting as much moisture out as possible. Spread chicken on the prepared baking sheet.
• Bake in the preheated oven until dried, about 10 minutes.
• Transfer chicken to a bowl. Increase oven temperature to 500 degrees F (260 degrees C). Mix eggs, Cheddar cheese, and taco seasoning into the chicken.
• Scoop 4 even mounds of the mixture onto the same baking sheet. Flatten into tortilla-sized circles.
• Bake in the preheated oven until set, 8 to 10 minutes.

SLOW COOKER SHREDDED CHICKEN TACOS RECIPE BY TASTY

Steps:

• In your slow cooker, mix the salsa, lime juice, taco seasoning, and cilantro.
• Salt and pepper the chicken to taste, then mix into the sauce. Cover and cook on high for four hours or low for seven to eight hours.
• Remove the chicken, shred with two forks, and return to the slow cooker and stir.
• Freeze leftovers in an airtight bag for up to six months!
• Enjoy!

SHREDDED CHICKEN TACOS RECIPE BY TASTY

Steps:

• Place chicken breasts inside the Instant Pot.
• Add the chili powder, ground cumin, pepper, and garlic and toss until the chicken is coated on both sides. Add the salsa.
• Seal the lid in place until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o'clock and turn right.
• Press "Poultry" and set time to 13 minutes. Set pressure knob to "Sealing".
• Steam will release and the screen will say "On" before it starts counting down.
• Once the timer goes off, carefully turn the pressure knob to "Venting". Let all of the stream release before opening the lid.
• Shred the chicken with two forks.
• Serve with tortillas, pico de gallo, guacamole, sour cream, or other desired toppings.
• Enjoy!

SHREDDED CHICKEN TACOS

Steps:

• In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
• Heat oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes.
• Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more.
• Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.

KETO SHREDDED CHICKEN TACOS

Steps:

• Put the chicken thighs in a medium non-stick skillet with 1/2 cup of water.
• Add the powdered ranch dressing mix in the water while coating the chicken.
• Next, add the fat free cream cheese in the skillet. Cut the block of cream cheese into pieces so it can melt easily and evenly.
• Cover the skillet with a lid and set the skillet on a burner. Place the burner on a low heat setting (Just above the lowest temperature setting).
• As it cooks, flip the chicken and gently stir about every 5-10 minutes. Add the additional water as needed to prevent any sticking.
• You should be able to shred the chicken by pulling on it with a fork once the chicken cooks completely.
• Once the chicken has been shredded, add the shredded cheddar cheese. Stir and allow to melt.
• Use a cutting board to chop the onions, cilantro, and serrano (optional). Then cut the avocado into bite-sized pieces.
• Use your own keto approved taco or make this keto taco recipe.

KETO CRISPY VERDE CHICKEN TACOS

Steps:

• Cook the chicken in your instant pot. To your instant pot, add the chicken thighs and ONE of the 12-ounce jars of the salsa verde.
• Pressure cook by closing the lid, and making sure the vent is at SEALING. Cook on HIGH PRESSURE for 15 minutes. Will take about 10-15 minutes to reach pressure, then it will start counting down from 15. After the 15 minutes is up, do a QUICK RELEASE, where you move the valve to VENTING to release all the steam. Once all the steam is gone and the float valve has dropped, you can safely open the instant pot.
• Set your oven to HI BROIL.
• Shred the cooked chicken by scooping out the cooked chicken thighs to a rimmed baking sheet. Using 2 forks, shred the chicken. Pour on 1/2 a cup of the salsa verde cooking liquid from the instant pot (to keep the chicken juicy). Sprinkle on about 1/2 teaspoon kosher salt.
• Broil the chicken for 5 minutes. Remove from the oven, toss, and broil for another 3-5 minutes until crispy and caramelized. Taste for salt and season if necessary.
• Assemble the tacos: jicama tortillas, sliced avocado (seasoned with kosher salt), crispy verde chicken, salsa verde (from the 2nd jar of salsa verde) and chopped cilantro. Enjoy!
• Leftover keto tacos will keep in an airtight container refrigerated for at least 5 days.
• See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.