Easy Kid-Friendly Chicken Tacos

You know taco Tuesdays are the best days. Nothing better than gathering around the table with good people and enjoying a fun and delicious meal. These kid-friendly chicken tacos are so versatile and easily customizable. It’s a great way to feed not only the kids, but a crowd of people. It’s fun, creative and with a good base, everyone can create their own masterpiece with all the fixings.

One thing that is always on my mind when I’m cooking for kids is how can I get them to eat more vegetables. It’s something I know every Parent struggles with. How do I make delicious, exciting and fun meals that will also nourish my children?

Well, a good place to start is by inserting more vegetables into their favorite meals. For example, let’s say your child’s favorite food is grilled cheese. You can mix cheddar, cream cheese, and finely chopped spinach leaves together and use that as the filling for the grilled cheese sandwich. They will never know you added spinach leaves and they really will never be able to tell the difference.

And instead of serving that grilled cheese with plain tomato soup, serve it up with Otamot Essential Sauce. Otamot’s essential sauce is veggie and flavor packed. Not only will the kids love it, but you will do knowing you’re doubling their veggie intake. Now we all know tomato based sauces are a staple when cooking for children. From ketchup to pasta sauces they can’t get enough of tomato sauces. Otamot Essential Sauce is so incredibly versatile it can act as both a pasta and dipping sauce.

Why Otamot Essential Sauce is perfect for our Kid-Friendly Chicken Tacos

I absolutely love cooking the chicken in my Instant Pot. It’s fast and it cooks the chicken to perfection. But, if you don’t own an Instant Pot, the recipe also details how you can cook your chicken on the stove top.

There are so many reasons why I absolutely love Otamot Essential Sauce. It is incredibly delicious with no sugar added ever! But, the most impressive thing about this sauce is the nutritional value. It is packed with vitamins A, B, D and E, lycopene, and lots of healthy fats.

And the cherry on top, the kids will never know the number of vegetables packed in one jar of sauce. From carrots to sweet potatoes, beets, leeks, mushrooms and butternut squash. This sauce is every Mom’s perfect little secret. You can feel secure knowing your family is getting the very best in nutrition while enjoying a delicious meal every time.

To learn more and grab your jars of Otamot Essential Sauce, CLICK HERE.

Try our other kid-friendly recipes HERE!

Let’s get cooking

Let’s get cooking


Shredded chicken breasts braised in a rich tomato based sauce and served inside pan-fried taco shells with all the fixings.
Shredded chicken breasts braised in a rich tomato based sauce and served inside pan-fried taco shells with all the fixings.
Prep Time:10 mins
Cook Time:30 mins
Total Time:40 mins
Yields:4 SERVES


  • 1.5
    lbs. bone-in chicken breasts
  • 1
    tsp. sea salt
  • 1/2
    tsp. cracked black pepper
  • 1
    cup bone broth
  • 1
    bay leaf
  • 2
    garlic cloves

  • 2
    tbsp. olive or avocado oil
  • 1
    large onion (sliced)
  • 5–6 sweet mini bell peppers (sliced)
  • 1/4
    tsp. ground cumin
  • 1/2
    tsp. turmeric
  • 1
    tsp. smoked paprika
  • 1/4
    tsp. chili powder
  • 1
  • 1
    cup leftover broth (from the cooked chicken breasts)

  • Taco shells or tortillas – SEE NOTES*
  • Freshly chopped cilantro
  • Avocado
  • limes


  1. To begin, put the chicken breasts, sea salt, black pepper, bone broth bay leaf, and garlic cloves into your Instant Pot or a Stockpot.
  2. If you are using an Instant Pot; cover the pot and set it to 15 minutes on manual. When the timer indicating the chicken is ready goes off, manually release the pressure from the pot by opening the pressure valve. Then, shred the chicken and discard the bones. Remove the garlic from the broth and discard it. Transfer the broth into a bowl for later use and set aside.
  3. If you are cooking the chicken on the stove top; place the chicken, sea salt, black pepper, bone broth, bay leaf, and garlic cloves in a stock pot. Bring the pot to a boil then cover it. Lower the heat to medium and let the chicken cook for 25-30 minutes or until the chicken is cooked through. Then, shred the chicken and discard the bones. Remove the garlic from the broth and discard it. Transfer the broth into a bowl for later use and set aside.
  4. Now, move on to making the sauce. Heat the olive oil in a large skillet over high heat. Add the onions and peppers to the pan and sauté until the vegetables are tender. Then add the cumin, turmeric, paprika and chili powder to the vegetables and stir to combine. Now, add the Otamot essential sauce and the leftover broth you cooked the chicken into the pan (it should be about a cup). Stir the mixture to combine. Now, add the shredded chicken to the sauce and toss to combine. Simmer the sauce until it thickens (about 5-7 minutes).
  5. While the sauce simmers, get the rest of the “fixings” ready. Fill your taco shells or lettuce wraps with the chicken mixture and finish it with fresh cilantro, avocado slices and a squeeze of fresh lime juice.


  • The “fixings” are a recommendation. You can serve your tacos however you see fit.
To Make your own crispy taco shells:
  • Heat ~ 1/2 cup melted ghee or oil over medium-high heat to 365 degrees F.
  • Use tongs to add one tortilla at a time to the heated oil (it should sizzle right away). Fry the tortilla for about 15 seconds. The flip the shell over and fold it in half holding it in place with the tongs.
  • Transfer the fried shell onto a paper towel lined plate and let the excess oil drain out. Let it cool a bit and serve!
  • *Please note the nutritional values calculated only apply to the chicken filling.

Nutrition Facts

Serves 4
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