This recipe is sponsored by Proctor Silex, but all opinions are my own.
Shredded flavorful chicken with a kick of spice sitting in flour tortillas with cole slaw and avocado sour cream. This recipe is so delicious and the moist shredded chicken is all thanks to my Proctor Silex Simplicity Pressure Cooker.
This summery chicken recipe is the perfect dinner to serve to the whole family. It is also great to make for a crowd or serve as an appetizer.
This was inspired by my Pulled Pork Tostadas on this site, and pairs well with this Mexican Street Corn recipe.
The delicious, fresh ingredients in this recipe adds so much flavor and are so easy to throw together.
- boneless chicken breasts or boneless skinless chicken thighs
- chicken broth
- garlic powder
- salt and black pepper
- crushed red pepper flakes
- olive oil
- hot sauce of your choice
- street taco size flour tortillas
- coleslaw mix
- sour cream
See recipe card for quantities.
Using a Proctor Silex pressure cooker makes the cooking process so easy. There a minimal dishes (don't we all love hearing that?) and only requires a few simple steps. The easy chicken tacos are the best way to spend your summer.
Place the chicken breasts in the pressure cooker with the chicken broth. Cook using the pressure cooking setting for 10 minutes. Make sure the chicken are not overlapping to assure they cook. Release the pressure from the pan and shred the chicken using two forks.
Put the pressure cooker on the sauté setting. Add in olive oil. Add in the garlic powder, salt and pepper, cumin, crushed red pepper flakes, and paprika. Add in the hot sauce. Mix until the spices and hot sauce are combined and sauté for about 3-5 minutes.
Mash up the avocado and add in the sour cream. Mix until well combined. If you do not have pre-made coleslaw, mix up your coleslaw.
To assemble your tacos, place the coleslaw on the tortilla, add the chicken on top and then top with a dollop of the avocado sour cream. Serve and enjoy.
Hint: make sure your coleslaw is not too watery. If it is too juicy it can take over your dish and also make your tortilla soggy.
- Tortilla - you can use corn tortillas as a gluten free option.
- Sour Cream - you can either add cilantro to make avocado cilantro sour cream or just use fresh cilantro to make cilantro sour cream.
- Taco Shell - if you prefer hard shell tacos, you can use hard shells as well.
- Toppings - if you have any favorite toppings that you want to add, feel free! That is the fun part about tacos is you can add whatever you want! Some black beans or pico de gallo would be a delicious addition to this recipe.
- Sour Cream - if you need a dairy free option, you can replace the sour cream with coconut milk to make an avocado crema.
- Extra Spicy - add chili powder to your homemade taco seasoning spice mix for some extra spice.
- Deluxe - add guacamole on top for a deluxe edition.
- Kid friendly - use less spice. A blend of salt, pepper, and garlic powder should suffice. You can also add a little bit of hot sauce for medium heat.
You can either use two forks to shred, let it cool and use your hands, or remove it from the pressure cooker into a bowl and use a hand mixer. Just make sure if you choose the last option that you put it back into the pressure cooker so it can soak up the juice and sauté in all of the delicious spices.
I personally like soft tacos better but this is really personal preference! You could get really adventurous and place a hard shell inside of a soft shell! Talk about elevating taco night!
For a little extra kick, you could add some mild green chiles or chipotle peppers. For a tangy, sweet addition you could add some pickled red onion (one of my personal fave toppings to add). A little drizzle of lime juice can also add a ton of flavor.
This recipe would pair excellent with some tortilla chips with a jar of salsa. It would also be delicious with a fresh margarita with lime wedges.
The only piece of equipment you need for this dish is your Proctor Silex Simplicity Pressure Cooker. This pressure cooker does all the work for you and cooks your chicken to the perfect point of tenderness. This pressure cooker has additional features, such as sauté and slow cook so it can be used in multiple ways. Today it's helping us spice up our taco Tuesday by helping us perfect this recipe.
The chicken can be stored in an airtight container in the refrigerator for 3-5 days. Make sure all of the ingredients are stored separately and that you assemble the tacos before eating so your tortillas don't get soggy.
You can also freeze the cooked chicken for up to 2 months.
Do not remove the juice from the chicken when done cooking. You want to shred the chicken in that leftover broth to help keep the pulled chicken super moist for the best results.
If you love this recipe, you might also love:
Shredded Chicken Tacos with Avocado Sour Cream
- 2 chicken breasts
- ½ cup chicken broth
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon olive oil
- ¼ cup hot sauce of your choice
- 8 street taco size flour tortillas
- coleslaw mix premade
- 1 avocado
- 1 cup sour cream
- Place the chicken breasts in the pressure cooker with the chicken broth. Cook using the pressure cooking setting for 10 minutes. Make sure the chicken are not overlapping to assure they cook. Release the pressure from the pan and shred the chicken using two forks.
- Put the pressure cooker on the sauté setting. Add in olive oil. Add in the garlic powder, salt and pepper, cumin, crushed red pepper flakes, and paprika. Add in the hot sauce. Mix until the spices and hot sauce are combined and sauté for about 3-5 minutes.
- Mash up the avocado and add in the sour cream. Mix until well combined. If you do not have pre-made coleslaw, mix up your coleslaw.
- To assemble your tacos, place the coleslaw on the tortilla, add the chicken on top and then top with a dollop of the avocado sour cream. Serve and enjoy.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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