This meal sounds so fancy, doesn’t it? Well, I can promise you that while it sounds (and tastes!) fancy, it is anything but. The chicken is so simple – done in the Instant Pot, and the pickled onions should be made ahead. They will store in the fridge for 2-3 weeks (I love having them on hand to add to soups, salads, wraps, etc!). Set out the ingredients for a build-your-own taco bar.
Smoky Pulled Chicken Tacos with Pickled Onions
Ingredients
For the Smoky Pulled Chicken:
1 can (14.5 oz) fire-roasted diced tomatoes
5 chipotle peppers in adobo sauce
2 tablespoons brown sugar
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
4 garlic cloves, minced
1 tablespoon fresh lime juice (the juice from 1/2 lime)
3 pounds boneless, skinless chicken breast
For the Pickled Onions:
1 cup warm water
1/2 cup apple cider vinegar
1 Tbsp sugar
1 tsp salt
1 small red onion, cut in half and then sliced
For the tacos:
Tortillas (corn or flour, your preference)
1 avocado
1/2 lime, cut into wedges for serving
Crumbled Feta cheese
Instructions
For the Pickled Onions:
Combine the warm water, sugar, and salt and stir to dissolve. Add the apple cider vinegar and stir. Halve and slice the red onion and add to a mason jar or bowl with an airtight sealing lid. Pour the liquid over the top, making sure all onions are covered by liquid. Seal the container and store in the fridge for 2-3 weeks.
For the Smoky Pulled Chicken:
In the Instant Pot, combine the can of diced fire roasted tomatoes and 5 chipotle peppers. Use a wooden spoon to mash the peppers and tomatoes. Add the garlic, oregano, cumin, smoked paprika, lime juice, brown sugar, salt, and pepper and stir to combine. Add the chicken breast to the pot, turning to coat them in the sauce. Close the lid and set the valve to sealing.
Using the manual setting, set the instant pot to 20 minutes at high pressure. When the instant pot is finished cooking, carefully release the steam using the steam release valve. (If you have never used an instant pot before, be very careful at this step, as the steam escaping will be very hot).
Transfer the chicken to a cutting board and shred using two forks.
With an immersion blender, puree the remaining sauce in the pot until there are no more chunks of tomato or pepper and the sauce has slightly thickened (It won’t get terribly thick). Add the shredded chicken back to the pot and using tongs, combine well with the sauce.
Serve in tortilla, topped with sliced avocado, pickled onions, feta, and a squeeze of lime juice.