I really liked this recipe. I like tacos, but often homemade ones just don't match up to the ones you can get in a restaurant. These were on par with a restaurant one. The flavors were just different enough to make you feel like it wasn't your average, every day street tacos. None of the ingredients were crazy, out there things so that was nice too. I'm always afraid that, in order to make something special, it means special ingredients. Not on this blog!
Chicken Ingredients
- 1.25 lb boneless skinless chicken thighs
- 2 cups fresh pineapple, finely chopped
- 1 jalapeno, minced (remove ribs and seeds for less heat)
- 1/2 red onion, minced
- 3 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1 Tbsp sriracha
- 1 Tbsp yellow mustard
- 1/4 cup water
- tortillas
Jalapeno Ranch Slaw Ingredients
- 1/2 cup mayonnaise
- 1/4 cup olive oil
- 1/4 cup water
- 1 Tbsp white vinegar
- 1 jalapeno (remove ribs and seeds for less heat)
- 1 clove garlic
- 1 tsp dried dill (or about 1/4 cup fresh)
- 1/4 cup fresh parsley
- 1/4 cup fresh chives (or sub 1/2 tsp onion powder)
- 1/2 tsp salt
- black pepper to taste
- shredded cabbage
Preheat the oven to 475 degrees or the broil setting. Place all chicken ingredients except tortillas into the Instant Pot. Cook on high pressure for 10 minutes (20 if frozen), Release the pressure and shred chicken directly in the pot.
Transfer chicken to a foil-lined baking sheet. Broil for 10-15 minutes until browned.
Pulse jalapeno ranch ingredients (except cabbage) in a food processor until smooth. Toss some of the dressing with cabbage to make a slaw. Serve chicken in warm tortillas with slaw and an extra drizzle of jalapeno ranch, slices of avocado, extra pineapple, cilantro, red onion or other optional ingredients.
Serves 6
Prep Time: 10 minutes
Total Time: 40 minutes
Recipe from pinchofyum.com
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