Keto Crispy Chicken Tacos – Taste Like Cheat Meals

These keto shredded chicken tacos feature tender, salsa verde-marinated chicken thighs that are shredded and broiled until golden and crispy, then wrapped in crunchy jicama tortillas. Finished with creamy avocado and fresh cilantro, these low-carb tacos are absolutely irresistible!

What Makes This Recipe a Must-Try

I’m all about keeping things simple, healthy, and delicious — and these 5-ingredient keto tacos hit all the right notes. Think: street taco vibes made keto-friendly, and so tasty you might not stop at just one (or five!).

The magic lies in the combination of juicy shredded chicken and crisp jicama shells. With just a few ingredients — all available at Trader Joe’s — you’ll have these fresh, flavorful tacos ready in 30 minutes. They’re crunchy, satisfying, and perfect for a weeknight dinner.

Ingredients Overview

You can grab everything for this dish from Trader Joe’s, but you’ll also find equivalent ingredients at most major grocery stores.

• Chicken Thighs (Organic, Free-Range): Thighs bring richer flavor and juiciness compared to breasts.
• Jicama Wraps: Found in the refrigerated produce area; they make a light, crisp taco shell alternative.
• Salsa Verde: Use Trader Joe’s brand or something similar like Herdez — this acts as both marinade and sauce.
• Avocado: Fresh slices or even a scoop of guacamole works great.
• Cilantro: Optional, but adds a fresh herbal kick to finish your tacos.

How to Make It

Pressure Cooker Method:

1. Add chicken thighs and one jar (12 oz) of salsa verde to your Instant Pot.
2. Seal the lid, ensure the valve is set to “Sealing,” and cook on High Pressure for 15 minutes. (Allow an extra 10–15 minutes for the pot to come to pressure.)
3. When the timer beeps, carefully perform a Quick Release by turning the valve to “Venting.”
4. Once the steam is fully released and the float valve drops, open the lid.

Crispy Shredded Chicken: The Key Step

To get that crispy, caramelized finish, you’ll use your oven broiler:

1. Transfer cooked chicken to a rimmed sheet pan and shred with two forks.
2. Drizzle ½ cup of the cooking juices over the chicken and season with ½ tsp kosher salt.
3. Broil for 5 minutes, stir, then broil again for 3–5 more minutes until edges are browned and crisp. Adjust seasoning as needed.

Now they’re ready to be loaded into jicama wraps and topped to your liking!

Other Cooking Methods

• Stovetop: Simmer chicken and salsa in a covered pot over medium-low heat for 45 minutes, until fall-apart tender.
• Slow Cooker: Add the chicken and salsa, and cook on LOW for 8 hours or HIGH for 4 hours.

Pro Tips for Success

• Chicken Cut: For that crispy texture, chicken thighs are essential. They have more fat and flavor. If using chicken breasts, skip broiling and serve immediately after shredding.
• Wrap Options: Jicama slices make the best low-carb shells and don’t need to be heated. Alternatively, try lettuce wraps or keto tortillas.
• Salsa Swaps: Any salsa can work, but salsa verde brings the best flavor here.
• Spice Level: The heat level depends on your salsa. Trader Joe’s version is mild enough for kids.
• Make-Ahead Tip: Cook chicken earlier in the day, then leave it on the “Warm” setting in your Instant Pot for up to 8 hours. Broil just before serving.
• Reheating: Re-crisp leftovers in a hot cast iron pan with a bit of ghee, or microwave until warm, then assemble tacos fresh again.