If you’ve got some extra time when you’re getting ready to make these tacos, try throwing together my super tasty Roasted Tomato Salsa or my quick and easy Restaurant Style Blender Salsa. Both are delicious options that would work well for this taco recipe.

If you’re in a hurry, try to find a jar of roasted tomato salsa at the store. This is my favorite kind of store-bought salsa. The roasted tomato flavor adds a little extra something special to these tacos. If you enjoy the flavor and slight spiciness of salsa verde (green salsa), this is another one of my favorite kinds of store-bought salsa.

If you like your tacos on the spicier side, try adding a couple pinches of cayenne pepper or 1-3 teaspoons of diced chipotle peppers in adobo before you cook the chicken. This will add a nice little kick and some smoky flavor! If only some in your family like it spicy, you could also serve these shredded chicken tacos with pickled jalapenos or your favorite hot sauce.

It’s going to seem like there’s a lot of liquid in the instant pot after it’s all done cooking, but once you shred the chicken it will soak up the liquid quite quickly. This will ensure that the chicken doesn’t get dry and stays nice and juicy! It’s also helpful when reheating the shredded chicken later.

I love to use these street corn flour tortillas for these chicken tacos. They are extra fluffy and the perfect size so you can have 2-3 for dinner. They’re also easier for little kids to hold than a traditional fajita or taco size tortilla!