This tasty taco made with cilantro and lime will take your tacos to the next level. Dinner is ready quickly since it cooks in an Instant Pot! Serve with a variety of toppings, such as cotija cheese, red cabbage, onions, and cilantro.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 40 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
Ingredients
- ¼ cup olive oil, divided
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 3 tablespoons chopped fresh cilantro, plus more for garnish
- 2 limes, divided
- 1 ½ pounds boneless, skinless chicken breasts, cut into strips
- ½ onion, thinly sliced
- ¼ cup canned diced tomatoes, undrained
- 6 tortilla shells
Instructions
- Combine 3 tablespoons olive oil, garlic, cumin, coriander, cilantro, and juice of 1 lime in a gallon-sized resealable plastic bag. Add chicken and marinate for 30 minutes.
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat remaining 1 tablespoon olive oil. Add onion rings and cook until soft and translucent. Add diced tomatoes with liquid. Drain chicken from marinade and add to Instant Pot®. Close and lock the lid.
- Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, for 6 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove chicken and shred with 2 forks. Return to the Instant Pot® and mix with tomato sauce.
- Add chicken mixture to taco shells and add preferred toppings. Slice remaining lime and add lime slices to each taco plate.
Nutrition Facts
| Calories | 290 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 2 g |
| Protein | 25 g |
| Saturated Fat | 3 g |
| Sodium | 125 mg |
| Sugars | 2 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |