Cinco de Mayo Tacos & Margaritas Recipes

 

I’ll be honest with you… this is only the second thing I have made in my Instant Pot. I have always been intrigued by the Instant Pot craze, but never wanted to spend that amount of money on one. And then one day a contest was going on at work and I knew that Instant Pot was mine. And here we are, less than a week later making tacos. I wasn’t completely sure how it would turn out, but I’m very happy! For those who are still holding out on getting an Instant Pot, I’ve also included the cooking time for using a slow cooker. These recipes will be a great addition to your Cinco de Mayo fiesta!

Taco Seasoning:

Ingredients:

¼ tsp onion powder
¼ tsp oregano
¼ tsp paprika
¼ tsp red pepper flakes
½ tsp salt
½ tsp pepper
½ tsp chili powder
½ tsp garlic powder
1 tsp cumin

Directions:

Combine all ingredients together in a small bowl and mix well. Add to chicken below before cooking.

 

Shredded Chicken Tacos:

Ingredients:

2 lbs. boneless skinless chicken breasts
1 cup chicken broth
Taco seasoning (see recipe above or use your own)
Taco shells
Favorite taco toppings

Directions:

1. Place chicken breasts in the Instant Pot.
2. Add 1 cup of chicken broth and taco seasoning. Stir until the taco seasoning coats the chicken well.
3. Secure the lid on the Instant Pot and press the meat/poultry setting. Cook for 20 minutes.
4. When the chicken has finished cooking, vent your Instant Pot. Once all steam has left the Instant Pot, carefully remove the lid and use a meat thermometer to check the chicken to make sure it is done.
5. You can leave the chicken in the Instant Pot to shred it, or you can remove it to a separate plate. Use two forks to shred the chicken. If you shred the chicken on a separate plate, you can add some juice from the Instant Pot to keep your chicken moist after shredding.
6. Add the shredded chicken to your taco shells followed by your favorite taco toppings.

This chicken recipe also works great in a slow cooker. I use the same amount of chicken, seasoning and broth and cook on low for 3 to 4 hours.

 

Citrus Margarita:

Ingredients:

1 orange
1 lemon
2 limes
3 tbsp granulated sugar
2 cups of ice cubes
½ cup orange juice
2 oz. Tequila
1 oz. Grand Marnier
Salt for rim

1. Quarter and peel all citrus, except one lime. Place in blender.
2. Add sugar, ice cubes, tequila and grand marnier to blender.
3. Blend to desired consistency.
4. Quarter your remaining lime and use it to wet the rim of your margarita glasses. Place the glass rim in the salt.
5. Pour the blended margarita into your glass.

   

Making all three of these recipes in the Instant Pot only takes about 30 minutes. While the chicken is cooking I start any side dishes and I cut up toppings for my tacos like avocados, lettuce, cilantro and onions. I also make the margaritas. By the time the chicken is done, all I have to do is shred it and put everything in the taco shells. Enjoy!

You can follow along with Claire and all her motherhood adventures on Instagram @fromcoffeetocarrots.