Chicken Street Tacos Pressure Cooker Recipe
Juicy shredded chicken seasoned with taco spices and topped with fresh salsa all ready in under an hour using your pressure cooker.
Equipment
- 1 22-inch Presto Ceramic Griddle
Ingredients
Main ingredients
- 1 large white onion finely diced
- 1 jalapeño minced, seeds out for less heat
- 1 clove garlic minced
- 1 handful fresh cilantro minced
- 1 pinch kosher salt
- 1 lime juiced
- 1 pound boneless skinless chicken breasts cut into bite sizes
- 1 pound boneless skinless chicken thighs
- 2½ tablespoons street taco seasoning
- olive oil spray or avocado oil spray
- 18 soft corn tortillas
Instructions
Instructions
- In a bowl, mix onion, jalapeño, garlic, cilantro, kosher salt, and lime juice. Set aside.
- Cut chicken breasts and thighs into bite-sized chunks.
- Sprinkle chicken with street taco seasoning in a bowl and toss to coat evenly.
- Spray skillet lightly with oil and heat over medium-high.
- Cook chicken in batches for 6–8 minutes each until golden brown and fully cooked.
- Warm tortillas on hot skillet or per package instructions.
- Assemble tacos with chicken and top with fresh onion mixture. Serve warm.
Notes
Store leftover chicken in fridge up to 3 days or freeze up to 3 months. Reheat gently in a skillet to retain juiciness.