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3-Step Shredded Chicken Verde Tacos

Author Rachael DeVaux


Shredded Chicken

  • 1 tbsp avocado oil
  • 2 large organic chicken breasts trimmed
  • 1 jar salsa verde (or any salsa works!)
  • 1/4 cup freshly chopped cilantro
  • ground pepper
  • red chili flakes


  • tortillas (I use Siete tortillas)
  • 2 cups mixed greens or spinach
  • 1 red bell pepper, diced
  • 1 lime
  • 1 avocado
  • 1 cup thinly sliced sweet potato
  • 1/2 tbsp olive or avocado oil
  • 1/4 cup freshly chopped cilantro
  • 3 tbsp roasted pumpkin seeds


Shredded Chicken

  1. Heat 1 tbsp avocado oil or extra virgin olive oil in pot, then add both the chicken breasts to sear both sides on medium heat, 2-3 minutes. Pour in jar of salsa verde over the chicken, cover and let boil for 12-15 minutes. Remove chicken once tender and shred on a cutting board with 2 forks or in a bowl using a hand mixer.

  2. Add chicken back to pot, along with cilantro, ground pepper and red chili flakes. Toss with tongs until fully combined.


  1. Heat oil in skillet until hot but not smoking. Add sweet potato and cook about 5-10 minutes, or until tender. Season with salt and pepper.

  2. Build your tacos! Heat tortillas over an open flame (keep flipping until starting to bubble/brown), or in a skillet on medium heat. Layer tortilla with mixed greens, shredded chicken verde, bell pepper, sweet potato, avocado, roasted pumpkin seeds and cilantro. Enjoy! :)