Description
Flavorful tacos filled with shredded BBQ chicken and topped with a variety of fresh veggies, perfect for any gathering.
Ingredients
Scale
- 2 large chicken breasts (2 lbs.)
- 1 tsp. black pepper
- 2 tsps. paprika
- 2 tsps. onion powder
- 1 tsp. garlic powder
- 1 tsp. salt
- 1 ½ cups Honey BBQ Sauce
- ¼ cup water
- 1 tbsp. Worcestershire Sauce
- 2 tbsps. vegetable oil or olive oil
- 6 medium tortillas
- 1 cup shredded purple cabbage (optional)
- 1 cup fresh pineapple (petite diced)
- 2 tbsps. purple onion (petite diced)
- ⅓ cup green bell pepper
- ⅓ cup red bell pepper
- 1 tbsp. fresh cilantro (chopped)
- ½ lime or 2 tsps. lime juice
- ¼ tsp. salt
- 1 tbsp. olive oil
Instructions
- Marinate the chicken breasts with half of the salt, black pepper, paprika, onion powder, and garlic powder for at least 15 minutes to absorb the flavor.
- Heat the oil in the Instant Pot and pan sear the marinated chicken for 2 minutes on each side until golden brown.
- Add the water, remaining salt, Worcestershire sauce, and Honey BBQ sauce to the pot.
- Secure the lid and cook the chicken on high pressure for 15 minutes, then release the heat.
- Once done, open the pot and shred the chicken for serving in the tacos.
Notes
For a vegetarian option, substitute the chicken with lentils or chickpeas. Allow marinated chicken to sit overnight for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 70mg