Chicken Street Tacos You Gotta Try in Your Pressure Cooker
This easy chicken street taco recipe combines bold spices and juicy pressure-cooked chicken thighs for a flavorful, quick, and effortless meal perfect for busy weeknights or casual gatherings.
Ingredients
Main ingredients
- 1 lb. boneless, skinless chicken thighs
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon cumin powder
- 1 teaspoon kosher salt or more to taste
- ½ teaspoon black pepper or more to taste
- 2 tablespoons olive or avocado oil
- 1 head butter lettuce leaves or 6 tortillas
- hot sauce your favorite, for topping
- white onion diced, for topping
- cilantro chopped, for topping
- pico de gallo for topping
- lime wedges for topping
Instructions
Instructions
- Mix your spices in a small bowl by blending chili powder, garlic powder, oregano, cumin, kosher salt, and black pepper real well.
- Rub that spice mix evenly all over the chicken thighs to coat every bit.
- Heat olive or avocado oil in a skillet over medium heat. Cook each chicken thigh about 6 to 7 minutes per side until juices run clear and outside is browned.
- Remove chicken from heat and let it rest for 5 minutes.
- Chop the chicken into small pieces perfect size for tacos or lettuce wraps.
- Assemble chicken pieces in butter lettuce leaves or tortillas. Top with diced onion, cilantro, hot sauce, pico de gallo, and a squeeze of lime.
- Serve immediately while everything is warm and fresh.
Notes
Use pre-mixed taco seasoning to save time or buy pre-chopped onions and cilantro for quicker prep. Lettuce leaves as wraps speed up assembly by eliminating the need to warm tortillas.
Store leftovers in airtight container in fridge for 3-4 days. Keep tortillas or lettuce separate to avoid sogginess. Freeze chopped chicken for up to 2 months.