Crispy Chicken Tacos

Ingredients

• 2 lb Boneless Skinless Chicken Thighs (trimmed of excess fat)
• 1/2 cup Water (for Instant Pot base)
• 2 tbsp Danos Taco Seasoning (store‑bought blend)
• 1 pinch Dried Oregano (adds earthy flavor)
• 1 pinch Salt (adjust to taste)
• 2 tbsp Hatch Green Chilies (canned, diced)
• 1 tsp Chicken Powder (bouillon powder for body)
• 1 piece Medium Onion (finely diced)
• 2 pieces Ripe Tomatoes (diced)
• 1 piece Jalapeño (seeded and minced)
• 1/4 cup Fresh Cilantro (chopped)
• 1 piece Ripe Avocado (diced)
• 1 tablespoon Lime Juice (freshly squeezed)
• 1 cup Shredded Jack Cheese (mild, melts well)
• 8 pieces Small Corn Tortillas (8‑inch diameter)
• 2 tbsp Vegetable Oil (for crisping tortillas)
• 1 pinch Salt (for salsa) (adjust to taste)

Instructions

1. Season Chicken and Prepare Instant Pot Base

   Add 1/2 cup water to the Instant Pot, sprinkle in 2 tbsp Danos taco seasoning, a pinch of dried oregano, a pinch of salt, 2 tbsp diced Hatch green chilies, and 1 tsp chicken powder. Stir to combine, then place the 2 lb chicken thighs into the pot and coat them with the seasoning mixture.

   Time: PT10M

2. Pressure Cook the Chicken

   Seal the Instant Pot, set to High Pressure, and cook for 45 minutes. After the timer ends, let the pressure release naturally for 10 minutes, then quick‑release any remaining pressure.

   Time: PT45M

   Temperature: High pressure

3. Prepare Avocado Pico Salsa

   While the chicken cooks, finely dice 1 medium onion, 2 tomatoes, 1 seeded jalapeño, and 1/4 cup cilantro. Place in a mixing bowl, add the diced avocado, 1 tbsp fresh lime juice, and a pinch of salt. Gently toss to combine.

   Time: PT10M

4. Shred the Cooked Chicken

   Open the Instant Pot, remove the chicken thighs with tongs, and place them on a cutting board. Using two forks or your hands, pull the meat apart into bite‑size shreds.

   Time: PT5M

5. Crisp the Tortillas

   Heat 2 tbsp vegetable oil in a skillet over medium heat. Add each corn tortilla, cooking 30 seconds per side until lightly browned and crisp. Use tongs to flip and remove; place on a paper‑towel‑lined plate to drain excess oil.

   Time: PT5M

   Temperature: Medium heat

6. Assemble the Tacos

   Lay a crisped tortilla in the taco holder, top with a generous handful of shredded chicken, sprinkle shredded jack cheese, and spoon over the avocado pico salsa. Serve immediately with extra lime wedges if desired.

   Time: PT5M

Nutrition Facts

Calories

750

Protein

50 g

Carbohydrates

35 g

Fat

38 g

Fiber

3 g