Shredded Chicken Tacos (GFDF)
Tacos are a fun, customizable dinner that the whole family can enjoy! This is a great dish to make if you are trying to get your child involved in the cooking process. With the exception of handling raw chicken (an adult should do that), there is so much a child could do to help with this recipe! And getting kids involved in the kitchen *usually* means they will be more likely to try what is being served.
For a child who is excited about helping and not averse to textures, have them dump the jar of salsa into the pot, pour in the seasoning, place the taco shells onto a cookie sheet to warm them, and fill the tacos! If you are comfortable having your child use safety knives (like these), have them chop cilantro for a topping.
If your child has sensory aversions, they can still help! Even something as simple as putting the lid on the slow cooker can empower a child. Celebrate them, no matter how small their contribution was, and let them know that they helped make dinner!
Ingredients
Options for shells:
For lettuce wraps: butter lettuce (sometimes sold as “living lettuce” in a plastic tub with roots still attached!)
Salsa Chicken:
1 tbsp olive oil, avocado oil, or cooking fat of choice
2lbs boneless skinless chicken breasts or thighs
1 jar of your favorite salsa (14-16oz)
½ cup chicken bone broth or chicken stock
2 tablespoons taco seasoning (or make your own like this recipe)
1 teaspoon salt
¼ teaspoon black pepper
Suggested Toppings:
Dairy-free cheddar shreds
Shredded iceberg lettuce
Diced tomatoes (or try fresh pico de gallo if your grocery deli carries it!)
Avocado or guacamole (try this recipe for homemade guacamole)
Fresh squeezed lime juice
Freshly chopped cilantro
Note: Most ingredients above are linked to items at Thrive Market for your convenience. Sign up with this link to get 30% off your first order.
Materials
Instant Pot or slow cooker
A note on ingredient quality: If possible, choose ingredients that are organic and non-GMO. Stores such as Sprouts, Natural Grocers, Whole Foods, and other health food stores can help finding higher-quality ingredients. If access to higher quality ingredients isn't an option for you, choose the best option that is available to you locally.
Directions
Prepare the chicken:
Instant Pot: Place the Salsa Chicken ingredients into the Instant Pot. Put the lid on and make sure the vent is sealed. Set to “High Pressure” and set the cooking timer for 10 minutes. Once complete, allow natural pressure release for 3-4 minutes, then switch the valve to “vent”. Once the lid unlocks, remove the chicken and shred with two forks, then return the shredded chicken to the pot to coat with sauce.
Slow cooker: Place the Salsa Chicken ingredients in the slow cooker. Set heat to Low and cook for 5-6 hours. (If the chicken is frozen, it will take longer). Remove the chicken from the slow cooker and shred with two forks, then return to the slow cooker to coat with sauce.Bake shells at 350 for 3-5 minutes until warm and crisp.
Fill shells with chicken, then top with desired toppings!
Nutrition Facts
Serving Size: 2 tacos, approx. ½ cup of meat | Makes 6 Servings
Calories: 384 | Protein: 33 grams | Fiber: 1 gram | Carbohydrates: 26 grams | Fat: 16 grams | Total Sugar: 13 grams
