These 30-minute Cilantro Lime Chicken Tacos can be made in the Instant Pot, slow cooker or on the stovetop – they're so flavourful!
Ingredients and substitutions
- Chicken breasts – boneless skinless chicken thighs will also work for this recipe.
- Lime juice – fresh lime juice is best but bottled lime juice will work in a pinch.
- Olive oil – or another neutral oil like peanut oil, sunflower oil or avocado oil.
- Honey – coconut nectar, agave nectar or maple syrup would be the best substitutes here.
- Taco seasoning – use a pre-made taco seasoning or a homemade blend using chili powder, garlic powder, onion powder, paprika, cumin and sea salt.
- Chicken broth – vegetable broth would also work.
- Cilantro – cilantro is a key element for this recipe, but feel free to leave it out or replace it with parsley.
- Corn tortillas – flour tortillas or lettuce wraps would also be delicious, I just like the taste of corn tortillas.
Toppings
- Red onion – sweet onions or green onions can be used in place of red onions. Leave this out altogether if you don’t like onions.
- Lettuce – iceberg lettuce, romaine lettuce or spinach can also be used.
- Coleslaw mix – coleslaw mix or just chopped cabbage would work instead.
- Cheese – use your favourite type of cheese like feta or shredded Tex Mex or Monterey Jack.
- Salsa – use fresh tomatoes, pico de gallo or any salsa of your choice.
- Sour cream – Geek yogurt is a low-fat substitution option.
- Avocado – use avocado slices or guacamole.
- Pickled jalapenos – use raw jalapenos for a spicier kick.
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How to make shredded chicken tacos
Step 1: Season chicken and cook.
Add olive oil, chicken broth, lime juice, honey, taco seasoning, salt & pepper and chicken to Instant Pot in that order, tossing chicken to coat. Set to manual and pressure cook on high for 5 minutes.
Step 2: Prepare avocado salsa and additional toppings.
Meanwhile, mix avocado, red onion, lime juice, cilantro and salt & pepper together in a bowl and prepare any other desired toppings.
Step 3: Shred the chicken breasts.
When cooking cycle is complete, press cancel and let the pressure naturally release, waiting until the pressure gauge drops back down and the lid is safe to open. Shred chicken with two forks inside the Instant Pot. Stir in half the bunch of cilantro, reserving the rest for garnish.
Step 4: Assemble your tacos and enjoy!
Microwave corn tortillas for 30 seconds, then add chicken, avocado salsa and other toppings of your choice. Serve and enjoy!
What to make with shredded chicken
Shredded chicken is super versatile and can be used for a number of recipes. You can make a big batch of these shredded chicken tacos and use the leftover shredded chicken to make burrito bowls, salads or even wraps. You can even experiment with different flavour combinations – more flavour options include BBQ, teriyaki or even jerk inspired chicken.
Frequently Asked Questions
These Instant Pot chicken tacos are super easy to make and only require less than 10 ingredients. For the shredded chicken all you need is chicken breasts, lime juice, olive oil, honey, taco seasoning, chicken broth and cilantro. Then just add on your favourite toppings, serve them on tortillas and you’re good to go!
Boneless skinless chicken breasts or boneless skinless chicken thighs are best for shredding. Either will work, you just want to make sure the chicken doesn’t have any skin or bones since you won’t be able to shred it as easily. I used chicken breasts for this cilantro lime chicken tacos recipe to make it a bit healthier but chicken thighs can also be used and might even be juicier.
These shredded chicken tacos have just 383 calories per serving. They’re a great low-calorie meal option and a healthier spin on taco night! If you want a low-carb option, swap out the corn tortillas for lettuce wraps.
Storing and reheating
Store the leftover chicken and taco toppings separately in the fridge for up to 5 days. When reheating the chicken, sprinkle some water over top to make sure the meat stays juicy, then reheat the chicken in the microwave for 1-2 minutes. Once you've warmed the leftover chicken, assemble your Instant Pot chicken tacos and add on your fresh toppings.
Freezing the chicken
You can freeze the cooked shredded chicken in an airtight glass container or in a freezer bag for up to 3 months. When you're ready to enjoy the chicken, defrost it in the fridge overnight, then reheat it in the microwave for 1-2 minutes. To keep the chicken from drying out, make sure to sprinkle some water over top before reheating. Use it to make fresh shredded chicken tacos or repurpose it for burrito bowls, salads or wraps.
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Meal Prep Tools
- The Instant Pot DUO Plus 60
is the version I use in this recipe. - I love these corn tortillas!
- And this is my fave taco seasoning if you don’t feel like making your own!
- Get your square glass meal prep bowls here for packing up your leftovers.
- And of course I get all my free-range chicken breasts from Butcher Box!
- **Get my full list of tools here**
is the version I use in this recipe.
Cilantro Lime Chicken Tacos
Ingredients
- 2 tbsp olive oil
- 1/2 cup chicken broth
- 3 tbsp lime juice
- 1 tbsp honey
- 1 tbsp taco seasoning
- 1/2 tsp each salt & pepper
- 1 lb chicken breasts
- 1 bunch chopped cilantro (divided)
- 12 corn tortillas
Other topping ideas (optional)
- Coleslaw mix/chopped cabbage
- Cheddar or feta cheese
- Jalapenos
- Sour cream
- More cilantro for garnish
Avocado salsa
- 1 avocado chopped
- 1/2 small red onion diced
- 1/4 bunch cilantro finely chopped
- 1 tbsp lime juice
- salt & pepper to taste
Instructions
Instant pot instructions
- Add olive oil, chicken broth, lime juice, honey, taco seasoning, salt & pepper and chicken to Instant Pot in that order, tossing chicken to coat. Set to manual and pressure cook on high for 5 minutes.
- Meanwhile, mix avocado, red onion, lime juice, cilantro and salt & pepper together in a bowl and prepare any other desired toppings.
- When cooking cycle is complete, press cancel and let the pressure naturally release, waiting until the pressure gauge drops back down and the lid is safe to open. Shred chicken with two forks inside the Instant Pot. Stir in half the bunch of cilantro, reserving the rest for garnish. Microwave corn tortillas for 30 seconds, then add chicken, avocado salsa and other toppings of your choice. Serve and enjoy!
Slow cooker instructions
- Add olive oil, chicken broth, lime juice, honey, taco seasoning, salt & pepper and chicken to the crockpot, tossing chicken to coat. Cook on high 3 hours or on low 6 hours.
- Meanwhile, mix avocado, red onion, lime juice, cilantro and salt & pepper together in a bowl and prepare any other desired toppings.
- Shred chicken with two forks inside the slow cooker. Stir in half the bunch of cilantro, reserving the rest for garnish. Microwave corn tortillas for 30 seconds, then add chicken, avocado salsa and other toppings of your choice. Serve and enjoy!
Stovetop instructions
- Add olive oil, chicken broth, lime juice, honey, taco seasoning, salt & pepper and chicken to a small pot on the stove, tossing chicken to coat. Cook over med-low heat for 25 minutes, stirring often.
- Meanwhile, mix avocado, red onion, lime juice, cilantro and salt & pepper together in a bowl and prepare any other desired toppings.
- Shred chicken with two forks inside the pot. Stir in half the bunch of cilantro, reserving the rest for garnish. Microwave corn tortillas for 30 seconds, then add chicken, avocado salsa and other toppings of your choice. Serve and enjoy!
Video
Notes
Nutrition
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Comments & Reviews
Yazmin says
Is there anything I could use to substitute honey?
thank you in advance
Taylor Stinson says
Hi Yazmin! You could sub in maple syrup instead or even brown sugar or coconut sugar!
Gayle says
Great meal, easy, feeds a lot of people. Had 8 adults and nothing leftover in chicken mixture.
Taylor Stinson says
So happy you guys enjoyed 🙂
Haley says
Does the nutrition information include the tortillas as well? I’m trying to figure out where all of the carbs are coming from. I know honey has some, but not that much for one serving.
Taylor Stinson says
Yes it does include the tortillas! To make this recipe low carb, leave out the honey and turn the tacos into a salad/burrito bowl 🙂
Brittany says
Any recommendations on cook time if doubling the recipe?
Taylor Stinson says
I would add 3-4 minutes to the cook time!
Sara says
I think the cooking time is off. I just pulled my chicken out of the instant pot and it was still pink!
Taylor Stinson says
Hey Sara…it may depend on the size chicken breasts you used! I used medium-sized chicken breasts and have tested the time multiple times…maybe I will recommend a longer cook time to account for varying sizes of chicken breasts!
C says
I think it’s going to be more like 10-15 minutes if leaving the breasts whole. If you diced them, the timing on this recipe would work.
Heather says
Have you ever tried these with chicken thighs instead of breasts? Just wondering how the cook time would change.
Taylor Stinson says
Hey Heather – unfortunately I haven’t but you could give it a try. Maybe add 2-3 more minutes to the cook time and use 5 medium-sized thighs. I can’t guarantee it because I haven’t tested it myself though!
D newman says
Tried it with thighs tonight. Cooked on high pressure for 6 minutes. The thighs were cooked through but were a little too greasy. The flavor of the broth is excellent. I believe this recipe is much better with breast