Easy Chicken Tacos (Minimal Dishes, Maximum Flavor)
Some nights you want a full, really good dinner… without turning your kitchen into a disaster zone.
This is that meal.
If you’re into meals like this…we keep a running list of the ones we come back to again and again.
It’s the kind of recipe we come back to over and over. Simple ingredients, big flavor, and somehow it still feels a little elevated thanks to the avocado spread and toppings.
Also, almost everything happens in one pot. Which matters more than we’d like to admit.
Why we love it
It’s easy, but doesn’t feel like a shortcut meal
You can prep everything while the chicken cooks
Everyone can build their own tacos (huge win with kids)
And cleanup is basically nothing
Ingredients
2–3 chicken breasts
Salt + pepper
Taco seasoning (use as much or as little as you like)
1 cup chicken broth
2 ripe avocados
½ cup sour cream
½ tsp garlic powder
Small tortillas (we like street size)
Olive oil
Cotija cheese
Pickled red onions
Fresh cilantro
How to make it
Start by seasoning your chicken breasts with salt, pepper, and taco seasoning. Don’t overthink this part. This is one of those recipes that works even if you’re a little loose with it. Just make sure they’re coated well.
Place the chicken in the Instant Pot and pour in the chicken broth. Cook on the poultry or high pressure setting for about 40 minutes.
While that’s cooking, make the avocado spread.
Add the avocados, sour cream, and garlic powder to a bowl. Use an immersion blender to blend until smooth and whipped. You’re looking for a creamy, spreadable texture. Set it aside.
Chop your cilantro and get your toppings ready so everything is easy to grab when the chicken is done. We try to do as much as we can while things are cooking so dinner comes together fast at the end.
Next, heat a little olive oil in a skillet over medium heat. Lightly fry the tortillas until they’re just starting to crisp. Transfer them to a taco rack or plate so they hold their shape.
Once the chicken is done, carefully release the pressure. Use tongs or two forks to shred the chicken right in the pot.
Now assemble.
Tortilla, shredded chicken, cotija cheese, avocado spread, pickled red onions, and cilantro.
That’s it.
A few notes from our kitchen
If you like a little heat, add hot sauce or a pinch of chili flakes to the avocado spread
Store-bought pickled onions work great, but if you have homemade, even better
The avocado spread doubles as a dip for chips if you have extra
What you’ll need (our go-to tools)
Instant Pot
Immersion blender
Taco rack
Cast iron or nonstick skillet
Make it your own
Swap chicken breasts for thighs if that’s what you have
Use flour tortillas if your kids won’t touch corn
Add shredded lettuce or tomatoes if you want more crunch
This is one of those meals that ends up on repeat. Simple, fast, and actually good. We’re saving all of our go-to dinners in one place as we go. If you want more like this, they’re all here: