I could smell that spicy blend when I got home from work and it hit me like a mini fireworks show in my mind. I dropped my bag and hustled to the kitchen with that urge burning in my gut. This Chicken Street Tacos Recipe was calling my name and I had to answer pronto. That hiss from the valve on my electric cooker felt like a secret handshake welcoming me back to my little urban food lab.
I grabbed my jacket to wipe off a bit of the day and stared down the ingredients on the counter. Salsa verde jar leaning lazy beside a mound of taco shells that were sleeping under a towel. I could almost taste the juicy chicken snug inside warm tortillas with a flicker of lime and a dash of fresh cilantro. My brain was already doing the happy dance.
Then I remembered those steam cues I learned last week. Quick release to lock in that bright tang or slow release to build up broth depth that’ll make your taste buds do a double take. I was ready. I hit the saute button on my cooker like it was showtime. Clang clang went the spoon against the pot and the fun was about to start.
Why pressure wins hearts bullets five to seven
- Super speed cooking that shaves away hours from your day
- Flavor infusion that dives deep into every shred of chicken breast
- Broth depth rising up from the bottom without constant stirring
- Minimal hands on time yall will appreciate on busy nights
- Consistent results so nobody complains about dry taco filling
I know it sounds dang simple but trust it you’ll get that tender meat you dreamed of in record time.
Ingredient kit rundown eight to ten items
- Chicken breast or thighs about a pound cut in bite sized chunks
- Garlic cloves three or four smashed for that bold aroma
- Salsa verde one jar for bright tang and gentle heat
- Chicken broth about a cup mostly for broth depth use quick release later
- Ground cumin a good spoonful for earthy warmth
- Chili powder two spoons for street style punch
- Onion one medium diced for sweet background notes
- Tortillas corn or flour your call warmed up before serving
I sometimes toss in lime juice or use a squeeze from the fruit or heck add fresh cilantro chopped fine on top of the finished dish. You can also slide in a dollop of sour cream or shredded cheese for that extra creamy vibe.
Step timeline inside the pot six to eight
Step one heat and season hit the saute mode and pour a little oil to coat the bottom. Toss in onions and garlic spray until you hear that light sizzle.
Step two add chicken and spices drop in the chicken pieces then sprinkle cumin and chili powder. Stir quick so each bit gets that coating.
Step three stir in salsa verde pour in the jar content and watch the sauce swirl around the meat. That color is a green light for goodness.
Step four pour in broth add a cups worth of stock so you get broth depth. Scrape the bottom so nothing burns then close the lid tight.
Step five pressure cook set for eight minutes high pressure remember that quick release trick if you want more bite to the chicken or slow release for super fall apart shreds.
Step six shred and serve hit the manual release to drop pressure fast if you are in a rush. Open lid away from you watch out for steam. Use tongs or forks to shred then pile into tortillas.
Shortcut valve tricks three to five
- Quick release snap open when time is up to keep chicken firm enough for shredding
- Slow release let it sit for ten extra minutes if you like fall apart soft juicy meat
- Natural release before manual release to lock in extra moisture and cut down on splatter
- Steam rack trick lift chicken off the bottom if you dont want too much sauce soaked in
You can play around with these valve moves to find your fave taco texture each time you cook.
First spoonful story
I remember that sound of steam popping out when I released the pressure and I nearly jumped. I lifted the lid and clouds of herby steam rose up like a little victory parade. The chicken was glistening in green sauce and I snagged a teeny slash to taste.
The first spoonful stunned me. Bright lime notes from the salsa out there dancing with cumin and a kiss of chili. My tongue did a goofy little leap. I couldnt help but grin so wide the neighbors might of heard my squeal.
Then I wrapped that chicken in a tortilla and topped it with onion slivers cilantro and a squeeze of lime. Man it was a dang dream. That was the moment I knew this Chicken Street Tacos Recipe was a keeper for busy weeknights and casual get togethers alike.
Leftover jar guide
Got extras Its easy to stash the shredded chicken in a jar or airtight container. Let it fully cool on the counter before sealing to avoid soggy mess.
Layer a little salsa verde at the bottom so the chicken on top stays nice and moist. Seal the lid tight and pop it in the fridge where itll keep good for up to four days. Yall can also freeze it but use a freezer safe pack or jar.
Reheat in the microwave or the pot on low heat with a splash of broth or water to bring back that broth depth. Stir once or twice then pile into fresh tortillas with your fave toppings. Its almost as good as the day you made it.
Feel good send off with six FAQs
Can I swap chicken breast for thighs in this recipe absolutely thighs work great they are juicier and can handle the pressure cook time well.
Do I need to brown the meat first its not required but browning does add flavor if you have time to spare.
Whats the best way to make it spicier add extra chili powder or slip in chopped jalapenos when you saute onions.
Can I make this in a slow cooker instead you sure can but it will take several hours go low and slow until chicken shreds easily.
How do I reheat leftovers without drying them out warm gently with a splash of broth or water over low heat or microwave in short bursts stirring in between.
Is it ok to freeze the cooked tacos filling it is just let it cool then freeze in a sealed container safe for the freezer.
Chicken Street Tacos Recipe
Equipment
- 1 grill or skillet
- 1 mixing bowl
- 1 cutting board
- 1 tongs
- 1 small bowl for sauce
- 1 set measuring cups and spoons
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 small corn tortillas
- 1 cup diced onions
- 1 cup chopped fresh cilantro
- 1 cup diced tomatoes
- 1 unit avocado, sliced
- unit unit lime wedges for serving For extra freshness.
Instructions
- In a mixing bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, salt, and black pepper. Mix well to create a marinade.
- Add the chicken thighs to the marinade, ensuring they are well coated. Let the chicken marinate for at least 10 minutes.
- Preheat your grill or skillet over medium-high heat.
- Once hot, place the marinated chicken thighs on the grill or skillet. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
- Remove the chicken from the heat and let it rest for a few minutes. Then, slice it into bite-sized pieces.
- Warm the corn tortillas on the grill or in a skillet for about 30 seconds on each side.
- Assemble the tacos by placing sliced chicken on each tortilla. Top with diced onions, chopped cilantro, diced tomatoes, and avocado slices.
- Serve with lime wedges on the side for extra freshness.
