Electric Pressure Cooker Sriracha and Lime Chicken Tacos Recipe

Amp up your Taco Tuesday with these Electric Pressure Cooker Sriracha Lime Chicken Tacos. These sweet, spicy, and crunchy tacos are sure to be a hit and a nice change for your next taco dinner.

Litehouse Sriracha Lime Dressing for Sriracha Lime Chicken Tacos

I embraced the Electronic Pressure Cooker craze a few years back and have found that I cook with the electric pressure cooker at least 2-3 times a week. I’ve developed a number of recipes to simplify dinner time. Making tacos (or in this case the shredded chicken base) is always one of my go-to’s for dinner time. I love how you can “set it and forget it” while you work on other house chores while dinner cooks. Very minimal prep too—which is always a win-win in my book. All you have to do is pour on some of the Litehouse® Sriracha Lime Dressing & Marinade with a little water, and seal the pressure cooker! Once the chicken is done, I shred it.

Pro tip: I love to use my stand mixer to shred chicken. I use the paddle attachment to the stand mixer, place the chicken in the bowl, and turn the mixer on the lowest setting. You will want to gradually increase the speed to medium over the course of 10-15 seconds. Shredding chicken with this method takes about 30 seconds total and is well worth dirtying up another dish!

Once the chicken is shredded, I like the chicken to sit back into the marinade it cooked in. This helps to keep the meat warm and moist. Before you're ready to serve, I like to toss it with additional Litehouse® Sriracha Lime Dressing & Marinade.

Sriracha Lime Chicken Tacos with Litehouse Sriracha Lime Dressing

My husband likes to take it a step further with these tacos and toss the cabbage/carrot mix with the marinade as well. You can use a bagged shredded cabbage mix or even one of those prepared salad mixes that has the cabbage/carrot/kale/romaine blend. It adds multiple depths of crunch and flavor to the taco. For these tacos to balance out the flavor I also like to use whole wheat tortillas. No one in my family complained either. They were too distracted by the sweet and spicy flavor profile to know they were eating whole wheat flour tortillas. If you have a gluten allergy you can always sub for corn tortillas.

We finished the tacos off with a teaspoon of Litehouse® Simply Artisan Feta Cheese Crumbles to balance the tacos with a bit of a tang. As well as some fresh minced cilantro and a squeeze of lime. These tacos can stand alone on their own or you can pair it with rice and beans or even Mexican Street Corn Salad. If you want to spice up your next taco dinner, I hope you’ll give this recipe for Sriracha Lime Chicken Tacos a try!

Electric Pressure Cooker Lime and Sriracha Chicken Tacos Recipe

Serves 8 | Finish in 55 minutes
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Simplify dinner time with this delicious recipe for Electric Pressure Cooker Sriracha Lime Chicken Tacos. Whole wheat tortillas are packed full of cooked shredded chicken breast that are coated in the sweet and spicy Litehouse Sriracha Lime Dressing. Crunchy cabbage paired with tangy Litehouse Simply Artisan Feta Cheese Crumbles finish off these taco.

Ingredients

  • 2 chicken breast (1 pound in weight)
  • 1/2 cup Litehouse® Sriracha Lime Dressing & Marinade, Divided
  • 1/4 cup water
  • 8 whole wheat tortillas
  • 2 cups shredded cabbage & carrot mix, divided
  • 3 tablespoons Litehouse® Simply Artisan Feta Cheese Crumbles, divided
  • 3 tablespoons fresh cilantro minced, divided

Directions

  1. In a measuring cup pour in 1/4 cup of the Litehouse® Sriracha Lime Dressing & Marinade along with 1/4 cup water. Mix well. Then place the chicken breast in the bottom of a 6 quart Electric Pressure Cooker. Coat each side of the chicken breast. Then, place the lid on top. Turning to the “sealing” position. Make sure the pressure release valve is closed. Set the Electric Pressure Cooker to “manual” for 15 minutes.
  2. Once the Electric Pressure Cooker finishes cooking and “beeps” let the Electric Pressure Cooker naturally release for 15 minutes. Then, carefully turn the pressure valve to release any remaining pressure. Remove the lid, place the chicken in a bowl, and shred. Then pour on 1/4 cup Litehouse® Sriracha Lime Dressing & Marinade
  3. Place a whole wheat tortilla on a plate. Spread 1/4 cup shredded cabbage and carrot mix on the tortilla. Then place 1/3 cup shredded chicken on top of the cabbage, followed by a teaspoon of Litehouse® Simply Artisan Feta Cheese Crumbles and a teaspoon of minced fresh cilantro

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