Healthy, easy, and gluten-free chicken taco recipe with corn tortillas, tomatoes, and avocado.
5 from 1 vote

Shredded Chicken Tacos Recipe

Shredded Chicken Tacos are full of salsa chicken that is made with taco seasoning in either the Crock-Pot or the Instant Pot.  This easy shredded chicken taco recipe is loaded with tomatoes, avocado, and cilantro and makes a quick, simple, gluten-free Mexican dinner that can easily be meal prepped for busy weeks!

Course Dinner, lunch, Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 servings
Calories 276 kcal
Author London


  • 1.5 lbs. Instant Pot salsa shredded chicken*
  • 12 corn tortillas
  • 3 Tbsp. coconut oil
  • 2 jalapeños thinly slices
  • ½ cup red onion finely diced
  • ½ cup cilantro finely chopped
  • 2 vine-ripened tomatoes finely diced
  • 2 large avocados cut into bite-sized pieces
  • 4 oz. Cotija cheese
  • 2 limes optional


  1. Prepare one batch of either Instant Pot shredded chicken or Crock-Pot shredded chicken.
  2. In a large skillet over medium-low heat add 1 tablespoon of coconut oil and 3-4 tortillas. Heat up for 30-45 seconds per side.
  3. Place tortillas on a paper towel to let excess oil drain off and repeat with remaining tortillas.
  4. Fill each tortilla with 2 ounces of shredded chicken, jalapeños, red onion, cilantro, tomatoes, avocado, and cheese. Enjoy!

Recipe Notes

Nutrition Facts
Shredded Chicken Tacos Recipe
Amount Per Serving
Calories 276 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g38%
Cholesterol 45mg15%
Sodium 428mg19%
Potassium 541mg15%
Carbohydrates 20g7%
Fiber 5g21%
Sugar 3g3%
Protein 16g32%
Vitamin A 335IU7%
Vitamin C 15mg18%
Calcium 84mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.