Have I mentioned that I love – and I do mean L-O-V-E my Instant Pot. It just sits there, on a table in the corner of my kitchen, waiting to hum to life and bring us something delightfully delicious. You can do everything from saute to bake to pressure cook or slow-cook. It’s a one-stop shop for so many things.
Take Taco Tuesday. I love shredded chicken tacos. So easy to make. So awesome to eat. Now you’ve got to be a fan of Cilantro for this recipe to work. However; there are a lot of people that cannot tolerate the taste. To them it tastes like soap. If you are one of those people, use parsley instead for the same consistency or throw it out completely. Hey, it’s your taco night, do with it whatever you please.
Confession time – originally we called Tuesday Tijuana Tuesday – anything Mexican. Since this stay-at-home order went into effect, it’s no longer Tijuana Tuesday. Now it’s Tequila Tuesday. I’ll cook anything and everything that can be served next to a Cadillac Margarita. It’s not like we need to drive home or get up early on Wednesday, so what the heck. How about you? Any changes to your routine?
Slow-Simmer Cilantro Chicken Tacos
1 cup chopped fresh Cilantro, divided
2 lbs skinless, boneless Chicken Breasts
1/4 cup Taco Seasoning or more
1/2 cup Salsa, mild or hot
2 Limes, juice only
12 Corn Taco Tortillas, warmed
2 Roma Tomatoes, diced
1/2 Red Onion, diced
1/2 cup Red Leaf Lettuce, shredded
1/2 cup Ranch Dressing
Chop Cilantro, set aside. Place chicken breasts in the bottom a slow cooker. Sprinkle taco seasoning over the top, then cover with salsa. Squeeze the juice of two limes directly over the chicken. Scatter 1/3 cup of the Cilantro on top. Reserve remaining Cilantro to serve with the tacos.
Place lid on top and cook on HIGH for 4 1/2 hours, or 8 hours on LOW. Remove chicken from slow cooker to a large mixing bowl. Shred the meat using a hand-held mixer or the two fork method or tongs (that worked great for me). Moisten chicken with small amounts of juice from the slow cooker until desired moisture reached.
While the filling cooks, dice the tomato and red onion for garnish. Shred lettuce, keep separate or toss with remaining cilantro for the blended taco greens.
Just before shredding the meat, warm the tortillas.
Fill tortillas with the shredded meat, top as desired with garnishing. Drizzle with a little ranch dressing and enjoy.