Instant Pot Chicken Tacos Recipe [21 Day Fix + WW]

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas offer more fiber, while corn tortillas are usually cheaper.

Make salt-free taco seasoning by mixing 1.5 teaspoons oregano, 2.5 teaspoons garlic powder, 2.5 teaspoons onion powder, 4.5 teaspoons cumin, 5 teaspoons paprika, 6 teaspoons chili powder, and a pinch of cayenne in a bowl.

Add 2 pounds of thawed chicken breast tenderloins to the Instant Pot.

Pour in 1/4 cup of water and 1 cup of tomato sauce over the chicken.

Sprinkle 3 tablespoons of taco seasoning over the chicken (1.5 tablespoons per pound).

Add salt to taste, then leave the ingredients layered without stirring to prevent burning.

Seal the Instant Pot and set it to cook on manual high pressure for 15 minutes with a natural release.

While the chicken cooks, heat a pan with cooking oil spray and lightly fry corn tortillas until they start to brown, seasoning with salt on both sides.

Once the chicken is cooked, open the Instant Pot lid away from you and shred the chicken using two forks.

Return the shredded chicken to the Instant Pot to mix with the sauce.

Prepare taco toppings: lime, purple cabbage, red onion, avocado, cheese, and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens