What time is it? It’s tac-o’clock! We use a pressure cooker and a bit of Apple & Eve juice to make extra-tender chicken for our favorite Tex-Mex taco recipe.
Ingredients:
2 chicken breasts, roughly ½ a pound each
1 cup tomato sauce
1 cup Apple & Eve Apple Juice
1 tablespoon of your favorite taco seasoning (OR 1 teaspoon dried garlic, 1 teaspoon onion powder, 1 teaspoon paprika, ½ a teaspoon cumin, ½ teaspoon oregano, dash of cayenne or chili)
1 teaspoon kosher salt
8 taco shells of your choice
Salsa
Cheese
Shredded lettuce
Instructions:
Place the two chicken breasts in the pressure cooker. Pour the tomato sauce, apple juice, seasoning, and salt over the chicken.
Put the cover on the pressure cooker, seal the valve, set it for 10 minutes. Allow the valve to release naturally for 10 minutes and then carefully open the cover.
With a fork, remove the chicken breasts and place them on a cutting board. Shred the chicken with a fork and serrated knife.
Leave the remaining liquid in the pressure cooker and simmer for about 15 minutes. The liquid will reduce to a sauce.
Turn the pressure cooker off and add the chicken into the sauce. Mix thoroughly. Adjust the seasoning to your taste.
Arrange the chicken in your choice of shells and top with your favorite toppings.
Yields: 8
What time is it? It’s tac-o’clock! We use a pressure cooker and a bit of Apple & Eve juice to make extra-tender chicken for our favorite Tex-Mex taco recipe.
Ingredients:
Instructions:
Print Recipe