Instant Pot Sriracha and Lime Chicken Tacos
Thank you Litehouse for sponsoring today’s recipe. As always, all opinions are my own.
Learn how easy it is to make these spicy and crunch Instant Pot Sriracha and Lime Chicken Tacos. Perfect for taco Tuesday or any day of the week!
As you know I love my Instant Pot and fully embraced the craze a few years back. I’m happy to report that I consistently use my Instant Pot at least 2-3 times a week. I’ve developed a number of recipes to simplify dinner time. Making tacos (or in this case the shredded chicken base) is always one of my go-to’s for dinner time. I love how you can “set it and forget it” while you work on other house chores while dinner cooks. Very minimal prep too—which is always a win-win in my book. I think you’re going to love my Instant Pot Sriracha and Lime Chicken Tacos recipe. A new way to amp up Taco Tuesday!
How do you shred chicken quickly?
Pro tip: I love to use my stand mixer to shred chicken. I use the paddle attachment to the stand mixer, place the chicken in the bowl, and turn the mixer on the lowest setting. You will want to gradually increase the speed to medium over the course of 10-15 seconds. Shredding chicken with this method takes about 30 seconds total and is well worth dirtying up another dish!
How do you make Instant Pot Sriracha and Lime Chicken Tacos?
To make these tacos it’s simple. First you place boneless skinless chicken breast in the Instant Pot. Pour on some of the Litehouse® Sriracha Lime Dressing & Marinade with a little water, and seal the pressure cooker! Once the chicken is done, I shred it. ((see tip above on how easy it is to shred chicken, and quickly, at that!))
Once the chicken is shredded, I like the chicken to rest back into the marinade it cooked in. This helps to keep the meat warm and moist. Before you’re ready to serve, I like to toss it with additional Litehouse® Sriracha Lime Dressing & Marinade.
Once your ready to make tacos start an assembly line! My husband likes to take it a step further with these tacos and toss the cabbage/carrot mix with the marinade as well. You can use a bagged shredded cabbage mix or even one of those prepared salad mixes that has the cabbage/carrot/kale/romaine blend. It adds multiple depths of crunch and flavor to the taco.
For these tacos to balance out the flavor I also like to use whole wheat tortillas. No one in my family complained either. They were too distracted by the sweet and spicy flavor profile to know they were eating whole wheat flour tortillas. If you have a gluten allergy you can always sub for corn tortillas.
We finished the tacos off with a teaspoon of Litehouse® Simply Artisan Feta Cheese Crumbles to balance the tacos with a bit of a tang. As well as some fresh minced cilantro and a squeeze of lime. These tacos can stand alone on their own or you can pair it with rice and ranchero beans or even Mexican Street Corn Salad. If you want to spice up your next taco dinner, I hope you’ll give this recipe for Sriracha Lime Chicken Tacos a try!
Yield: 8
Total Time: 55 minutes
Ingredients:
- 2 chicken breast (1 pound in weight)
- 1/2 cup Litehouse® Sriracha Lime Dressing & Marinade, Divided
- 1/4 cup water
- 8 whole wheat tortillas
- 2 cups shredded cabbage & carrot mix, divided
- 3 tablespoons Litehouse® Simply Artisan Feta Cheese Crumbles, divided
- 3 tablespoons fresh cilantro minced, divided
Directions:
Grab the fullElectric Pressure Cooker Lime and Sriracha Chicken Tacos Recipe at the Living Litehouse blog.
Katie Original
Instant Pot Sriracha and Lime Chicken Tacos
Ingredients
- 2 chicken breast 1 pound in weight
- 1/2 cup Litehouse® Sriracha Lime Dressing & Marinade Divided
- 1/4 cup water
- 8 whole wheat tortillas
- 2 cups shredded cabbage & carrot mix divided
- 3 tablespoons Litehouse® Simply Artisan Feta Cheese Crumbles divided
- 3 tablespoons fresh cilantro minced divided
Instructions
- Grab the fullElectric Pressure Cooker Lime and Sriracha Chicken Tacos Recipe at the Living Litehouse blog.
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