Crispy Chicken Tacos

45 mins
Serves 2
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Directions

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