Crispy Chicken Tacos
Directions
- 1In the Instant Pot, add green sauce, water, Dan-O's taco seasoning, oregano, salt, Hatch green chilies, and chicken powder.
- 2Stir the mixture thoroughly.
- 3Add chicken thighs to the Instant Pot and mix well.
- 4Cook in the Instant pot for about 45 minutes.
- 5Prepare pico de gallo by mixing tomatoes, onions, jalapenos, cilantro, and avocado.
- 6Add lime juice and salt to the pico de gallo and stir.
- 7Remove the cooked chicken from the Instant Pot and shred it with tongs.
- 8Heat a frying pan with oil and crisp the tortillas.
- 9Place the tortillas in a taco holder to keep them upright.
- 10Fill the tortillas 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 tomatoes
- 1 cup onions
- 1 cup jalapenos
- 1 cup cilantro
- 1 fruit avocado
- 1 fruit lime juice
- 1 cup shredded jack cheese
- 2 tortillas
- 1 tablespoon oil
Equipment
Instant Potwhiskknifecutting boardbowltaco holdertongssmall bowlspoonfrying pan
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