Salsa Verde Tacos (Chicken or Jackfruit) - Bravabod
Recipes

Salsa Verde Tacos (Chicken or Jackfruit)

Valentina

Juicy shredded chicken verde piled over warm tortillas, melted cheese, cabbage, and creamy avocado. Yes, these tacos are delicious and yet surprisingly easy to make. Simply sear the chicken, simmer with store-bought salsa verde, and then shred it in the sauce. I like to make a large batch of the chicken and freeze it for an easy weeknight meal.

How To MakeDiet Type: Classic

liked this

Freeze For 3 months

Best by 3-5 days


Shopping List
    Shredded Chicken
  • 12 ounces boneless skinless chicken breast
  • 8 ounces salsa verde
  • 1 tablespoon olive oil
  • salt and cayenne pepper or jalapeño, to taste
  • fresh cilantro, optional Tacos
  • 4 to 6 tortillas (I use gluten-free)
  • 1 cup shredded low-moisture mozzarella or monterey jack cheese
  • 1 cup shredded green cabbage
  • 1 avocado, sliced
  • fresh lime juice and hot sauce, for serving

Instructions
  1. Step 1: Slice the chicken breast(s) in half lengthwise to make thin cutlets.
  2. Step 2: Heat the 1 tablespoon of oil in a pot or tall frying pan over medium-high heat. Add the chicken cutlets to the pan and sear for 2 minutes per side. Add the salsa verde to the pot or pan, stir, and cover with a lid for 10 to 12 minutes.
  3. Step 3: Remove the pot from the heat and transfer the chicken to a cutting board. Shred the chicken with two forks (or use clean hands if the chicken has cooled). Stir the shredded chicken back into the salsa verde pot and add the salt, pepper of choice, and optional cilantro. Stir to combine. This salsa verde shredded chicken can be made several days in advance.
  4. Step 4: To assemble the tacos, wipe the frying pan clean. Heat the tortillas in the dry pan on both sides over medium heat, about 30 seconds total. Add about 1/4 cup of the shredded cheese down the middle of each tortilla. Cover the pan with a lid for about 30 seconds, or until the cheese begins to melt. Remove the lid and transfer the tortillas to a plate. Top immediately with a generous scoop of the warm shredded chicken, cabbage, and avocado.
  5. Serve: Grab a taco, add a squeeze of lime juice, and enjoy. These are also terrific with Creamy Taco Sauce.
Nutrition

Juicy shredded chicken verde piled over warm tortillas, melted cheese, cabbage, and creamy avocado. Yes, these tacos are delicious and yet surprisingly easy to make. Simply sear the chicken, simmer with store-bought salsa verde, and then shred it in the sauce. I like to make a large batch of the chicken and freeze it for an easy weeknight meal.

How To MakeDiet Type: Low-carb

liked this

Freeze For 3 months

Best by 3-5 days


Shopping List
    Shredded Chicken
  • 12 ounces boneless skinless chicken breast
  • 8 ounces salsa verde
  • 1 tablespoon olive oil
  • salt and cayenne pepper or jalapeño, to taste
  • fresh cilantro, optional Tacos
  • 4 to 6 low-carb tortillas
  • 1 cup shredded low-moisture mozzarella or monterey jack cheese
  • 1 cup shredded green cabbage
  • 1 avocado, sliced
  • fresh lime juice and hot sauce, for serving

Instructions
  1. Step 1: Slice the chicken breast(s) in half lengthwise to make thin cutlets.
  2. Step 2: Heat the 1 tablespoon of oil in a pot or tall frying pan over medium-high heat. Add the chicken cutlets to the pan and sear for 2 minutes per side. Add the salsa verde to the pot or pan, stir, and cover with a lid for 10 to 12 minutes.
  3. Step 3: Remove the pot from the heat and transfer the chicken to a cutting board. Shred the chicken with two forks (or use clean hands if the chicken has cooled). Stir the shredded chicken back into the salsa verde pot and add the salt, pepper of choice, and optional cilantro. Stir to combine. This salsa verde shredded chicken can be made several days in advance.
  4. Step 4: To assemble the tacos, wipe the frying pan clean. Heat the tortillas in the dry pan on both sides over medium heat, about 30 seconds total. Add about 1/4 cup of the shredded cheese down the middle of each tortilla. Cover the pan with a lid for about 30 seconds, or until the cheese begins to melt. Remove the lid and transfer the tortillas to a plate. Top immediately with a generous scoop of the warm shredded chicken, cabbage, and avocado.
  5. Serve: Grab a taco, add a squeeze of lime juice, and enjoy. These are also terrific with Creamy Taco Sauce.
Nutrition

Juicy shredded chicken verde piled over warm grain-free tortillas, melted cheese, cabbage, and creamy avocado. Yes, these tacos are delicious and yet surprisingly easy to make. Simply sear the chicken, simmer with store-bought salsa verde, and then shred it in the sauce. I like to make a large batch of the chicken and freeze it for an easy weeknight meal.

How To MakeDiet Type: Paleo

liked this

Freeze For 3 months

Best by 3-5 days


Shopping List
    Shredded Chicken
  • 12 ounces boneless skinless chicken breast
  • 8 ounces paleo salsa verde
  • 1 tablespoon olive oil
  • salt and cayenne pepper or jalapeño, to taste
  • fresh cilantro, optional Tacos
  • 4 to 6 grain-free tortillas
  • 1 cup shredded paleo-friendly mozzarella or guacamole
  • 1 cup shredded green cabbage
  • 1 avocado, sliced (omit if using the guacamole option)
  • fresh lime juice and hot sauce, for serving

Instructions
  1. Step 1: Slice the chicken breast(s) in half lengthwise to make thin cutlets.
  2. Step 2: Heat the 1 tablespoon of oil in a pot or tall frying pan over medium-high heat. Add the chicken cutlets to the pan and sear for 2 minutes per side. Add the salsa verde to the pot or pan, stir, and cover with a lid for 10 to 12 minutes.
  3. Step 3: Remove the pot from the heat and transfer the chicken to a cutting board. Shred the chicken with two forks (or use clean hands if the chicken has cooled). Stir the shredded chicken back into the salsa verde pot and add the salt, pepper of choice, and optional cilantro. Stir to combine. This salsa verde shredded chicken can be made several days in advance.
  4. Step 4: To assemble the tacos, wipe the frying pan clean. Heat the tortillas in the dry pan on both sides over medium heat, about 30 seconds total. Add about 1/4 cup of the shredded cheese down the middle of each tortilla. Cover the pan with a lid for about 30 seconds, or until the cheese begins to melt. Remove the lid and transfer the tortillas to a plate. Top immediately with a generous scoop of the warm shredded chicken, cabbage, and avocado. Note: If using the guacamole option, remove the warmed tortillas from the skillet and smear the guacamole down the center. Proceed with the remaining ingredients.
  5. Serve: Grab a taco, add a squeeze of lime juice, and enjoy. These are also terrific with Creamy Taco Sauce.
Nutrition

Flavorful shredded jackfruit salsa verde piled over warm tortillas, melted vegan cheese, cabbage, and creamy avocado. Yes, these tacos are delicious and yet easy enough for a weeknight meal. Simply warm the jackfruit with store-bought salsa verde, and then build the tacos.

How To MakeDiet Type: Plant-based

liked this

Freeze For 3 months

Best by 3-5 days


Shopping List
    Shredded Jackfruit
  • 1 (20 ounce) can green jackfruit, packed in water or brine (about 1.5 cups fresh)
  • 8 ounces salsa verde
  • 1 tablespoon olive oil
  • salt and cayenne pepper or jalapeño, to taste
  • fresh cilantro, optional Tacos
  • 4 to 6 tortillas (I use gluten-free)
  • 1 cup shredded vegan mozzarella or monterey jack cheese
  • 1 cup shredded green cabbage
  • 1 avocado, sliced
  • fresh lime juice and hot sauce, for serving

Instructions
  1. Step 1: Drain and rinse the canned jackfruit. Squeeze the fruit lightly to remove excess liquid and then shred it into bite-sized strands with clean hands or a fork.
  2. Step 2: Heat the 1 tablespoon of oil in a pot or tall frying pan over medium-high heat. Add the shredded jackfruit to the pan and sear for about 2 minutes. Add the salsa verde to the pot or pan, stir, and cover with a lid for 3 to 4 minutes.
  3. Step 3: Add the salt, pepper of choice, and optional cilantro. Stir to combine. This salsa verde shredded jackfruit can be made several days in advance.
  4. Step 4: To assemble the tacos, wipe the frying pan clean. Heat the tortillas in the dry pan on both sides over medium heat, about 30 seconds total. Add about 1/4 cup of the shredded cheese down the middle of each tortilla. Cover the pan with a lid for about 30 seconds, or until the cheese begins to melt. Remove the lid and transfer the tortillas to a plate. Top immediately with a generous scoop of the warm shredded jackfruit, cabbage, and avocado.
  5. Serve: Grab a taco, add a squeeze of lime juice, and enjoy. These are also terrific with Creamy Taco Sauce.
Nutrition

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Salsa Verde Tacos (Chicken or Jackfruit)

PT30M 12 ounces boneless skinless chicken breast 8 ounces salsa verde 1 tablespoon olive oil salt and cayenne pepper or jalapeño, to taste fresh cilantro, optional 4 to 6 tortillas (I use gluten-free) 1 cup shredded low-moisture mozzarella or monterey jack cheese 1 cup shredded green cabbage 1 avocado, sliced fresh lime juice and hot sauce, for serving Gluten Free Paleo Vegan Low-Carb 4 Servings Ingredients:

4 Servings

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