Chicken Street Tacos in Your Pressure Cooker
Juicy, smoky street tacos made fast in your pressure cooker—with chipotle citrus chicken, fresh pico, and bright lime. Your weeknight dinner game just leveled up.
Equipment
- 1 Mixing bowl for marinade
- 1 Grill or skillet for cooking chicken
Ingredients
Main ingredients
- 1.5 pounds boneless skinless chicken thighs or breasts
- 24 white corn tortillas warmed
- 2 cups Pico de gallo fresh and chunky
- 0.5 cup fresh cilantro chopped
- 6 lime wedges for serving
- 4 tablespoons orange juice for marinade
- 2 tablespoons apple cider vinegar
- 1.5 tablespoons fresh lime juice
- 3 cloves garlic minced
- 1.5 tablespoons chipotle chili powder
- 2 teaspoons dried Mexican oregano
- 2 teaspoons paprika
- 0.25 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- black pepper freshly ground, to taste
- Optional Toppings guacamole, sour cream, pickled red onion, hot sauce
Instructions
Instructions
- Whisk orange juice, apple cider vinegar, lime juice, and garlic together for the marinade.
- Add marinade to chicken in a resealable bag or dish. Refrigerate at least 30 minutes or overnight.
- Preheat grill or skillet to medium-high. Cook chicken 6–7 minutes per side until done.
- Let chicken rest 5 minutes, then slice or dice it.
- Warm tortillas using a skillet, microwave, or gas flame until soft.
- Assemble tacos by layering chicken on tortillas, topping with pico and cilantro. Add desired toppings.
- Squeeze lime juice over tacos and enjoy.
Notes
Store leftovers in an airtight container. Chicken keeps for 3–4 days in the fridge. Freeze up to 3 months.