Homemade Tomatillo Salsa Verde & Shredded Chicken Tacos
If there’s one meal I could eat on repeat, it’s these shredded chicken tacos with homemade tomatillo salsa verde. They’re fresh, flavorful, and made with simple, wholesome ingredients—everything I love in a meal. The star of this dish is the vibrant, tangy salsa verde, made from roasted tomatillos, garlic, onions, and spicy peppers. It’s packed with nutrients and bright, bold flavor, and it doubles as both a sauce for the shredded chicken and a topping for the tacos.
What I love most about this recipe is how effortlessly it comes together. The pressure cooker does all the hard work, turning plain chicken breasts into tender, juicy shreds infused with the deep, roasted flavors of the salsa. And because I’m all about using the best, cleanest ingredients, I serve these tacos in Vista Hermosa tortillas—my go-to for high-quality, minimal-ingredient tortillas that taste homemade. They’re soft, slightly chewy, and the perfect base for all the delicious toppings.
These tacos are a perfect balance of protein, healthy fats, and fresh greens, making them not just flavorful but also deeply nourishing. Whether you’re cooking for a busy weeknight, meal prepping for the week, or hosting a casual taco night, this recipe is one you’ll come back to over and over again.
Let’s dive in!
Homemade Tomatillo Salsa Verde & Shredded Chicken Tacos
Ingredients
Tomatillo Salsa Verde
- 12 Tomatillos
- 1 Onion
- 2 cloves Garlic
- 1 Jalapeño
- 1 tsp Avocado Oil
- 1 Lime
- 1/4 cup Cilantro
- Salt
Pressure Cooker Shredded Chicken
- 2 lb Chicken
- 1 tsp Paprika, Salt, Pepper
Tacos
- Avocado
- Monetary Jack Cheese or Cotija cheese
- Red Onion
- Jalapeño
- Tortillas (I like the brand Vista Hermosa)
Instructions
- Preheat oven to 450 and line a baking sheet with parchment paper.
- Remove the husks from the tomatillos and rinse to remove the stickiness. Pat day and place on the baking sheet with onion and peppers. Drizzle with avocado oil, sprinkle with salt, and toss to coat.
- Roast for 15 minutes or until tomatillos are juicy and browned.
- In a food processor, place the tomatillos, onion, peppers, garlic, avocado oil, lime juice, cilantro, salt. Process until combined.
- Place the chicken in the pressure cooker and season with paprika.
- Pour in 1 1/2 cups of the fresh salsa verde.
- Secure the lid, set the valve to seal, and cook on HIGH pressure for 10 minutes.
- Let it naturally release for 8 minutes, then do a quick release for any remaining pressure.
- Shred the chicken using a hand mixer (as it tends to go faster)
- Assemble your tacos and enjoy!