Make Quick Skillet Pulled Chicken Tacos for Your Next Meal in Under 2 Hours!
Dive into the delicious world of Quick Skillet Pulled Chicken Tacos! Unlike traditional recipes, this fast-track method uses chicken in place of pork, cutting down your kitchen time without sacrificing flavor – perfect for a flavorful weeknight meal. Imagine crisp, slightly charred bits of succulent chicken wrapped in soft tortillas. A meal endorsed by chefs like Gordon Ramsay for its quick execution and fantastic taste!
Quick Skillet Pulled Chicken Tacos
4
15
minutes1
hour450
kcal15
minutes1
hour30
minutesDive into the delicious world of Quick Skillet Pulled Chicken Tacos! Unlike traditional recipes, this fast-track method uses chicken in place of pork, cutting down your kitchen time without sacrificing flavor—perfect for a flavorful weeknight meal. Imagine crisp, slightly charred bits of succulent chicken wrapped in soft tortillas. A meal endorsed by chefs like Gordon Ramsay for its quick execution and fantastic taste!
Ingredients
- Chicken
5 pieces chicken breasts, boneless and skinless, cut into thin strips
4 pieces chicken thighs, boneless and skinless, cut into thin strips
1/2 cup barley
- Vegetables
2 cloves garlic, minced
1 large onion, finely chopped
2 ripe tomatoes, diced
1 cup spinach leaves, roughly chopped
2 avocados, sliced
Fresh cilantro, chopped for garnish
- Alternative Ingredients
Chicken replaced pork shoulder and pork belly
Barley as an alternative thickening and flavor-enhancing grain to cornmeal
Spinach and avocado introduced for additional freshness and texture
Directions
- Instant Pot Setup – Combine the chicken breasts and thighs, barley, minced garlic, finely chopped onions, and diced tomatoes in the Instant Pot. Set to pressure cook on high for about 55 minutes. This combination uses high pressure to tenderize the chicken rapidly while infusing flavors from the aromatics.
- Quick Release – After the cooking cycle completes, engage the quick release method immediately to prevent overcooking. Safely unlock and remove the Instant Pot lid once all steam has been released.
- Skillet Transfer for Crisping – Preheat a nonstick skillet over high heat. Use tongs to transfer the chicken from the pot to the skillet. Cook undisturbed for 5 minutes to allow the underside to develop a golden crust, then flip the chicken pieces and cook for another 5 minutes to crisp the other side.
- Final Toss with Spinach – Reduce the heat to medium, add the roughly chopped spinach to the skillet, and toss everything together. Cook for an additional 2 minutes, letting the spinach just wilt, which enriches the taco filling with a fresh, leafy texture.
- Serving – Serve the crispy chicken hot, heaped into soft tortillas, garnished with slices of fresh avocado and a sprinkle of chopped cilantro. Offer lime wedges on the side for a tangy finish.
Equipment
- instant pot
- chef’s knife
- cutting board
- nonstick pan
Nutrition Facts
- Calories: 450kcal
- Fat: 18g
- Saturated Fat: 4g
- Cholesterol: 115mg
- Sodium: 220mg
- Potassium: 800mg
- Carbohydrates: 30g
- Fiber: 6g
- Sugar: 3g
- Protein: 42g
- Vitamin A: 1700IU
- Vitamin C: 15mg
- Calcium: 60mg
- Iron: 2.5mg
