Crispy Chicken Tacos
Directions
- 1In an Instapot, add 2 cans of green sauce, 1 cup of water, 1 bottle of Dan-O's Taco seasoning, 1 pinch of oregano, 1 big pinch of salt, 1 can of Hatch green chilies, and 1 tablespoon of chicken powder. Mix well.
- 2Add 1 lb of chicken thighs to the Instapot and mix.
- 3Cook chicken in Instapot for about 45 minutes.
- 4Meanwhile, prepare pico de gallo by combining 1 cup of onions, 1 cup of tomatoes, 1 cup of jalapenos, and 1 cup of cilantro in a bowl.
- 5Chop 1 large avocado and add it to the pico de gallo.
- 6Add 2 tablespoons of lime juice to the pico de gallo and mix well.
- 7Add a pinch of salt to the pico de gallo and mix again.
- 8Once chicken is cooked, shred it using tongs.
- 9In a frying pan, heat oil and crisp the tortillas.
- 10Place the crisped tortillas in a taco holder.
- 11Fill the taco shells with shredded chicken, shredded jack cheese, and pico de gallo.
Ingredients
- 2 cans green sauce
- 1 cup water
- 1 bottle Dan-O's Taco Seasoning
- 1 pinch oregano
- 1 big pinch salt
- 1 can Hatch green chilies
- 1 tablespoon chicken powder
- 1 lb chicken thighs
- 1 cup onions
- 1 cup tomatoes
- 1 cup jalapenos
- 1 cup cilantro
- 1 large avocado
- 2 tablespoons lime juice
- 1 cup shredded jack cheese
- 2 tortillas
Equipment
instapotwhiskknifecutting boardbowltaco holdertongsfrying pan
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