Cilantro-Lime Chicken Tacos

01Method

1. 1

   In a large resealable bag, combine three-quarters of the olive oil with the garlic, cumin, coriander, cilantro, and the juice from one lime. Add the chicken strips, seal, and let marinate for 30 minutes.

2. 2

   Set the pressure cooker to Sauté mode and warm the remaining olive oil. Cook the onion slices until softened and translucent, then stir in the diced tomatoes with their liquid. Drain the chicken from the marinade and add it to the pot. Seal the lid.

3. 3

   Switch to high pressure mode following the manufacturer's instructions and set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to fully build before timing starts.

4. 4

   Let pressure drop naturally for 6 minutes, then carefully use the quick-release valve to release any remaining pressure, about 5 minutes. Open the lid, remove the chicken, and shred it using two forks. Return the shredded meat to the pot and stir it into the tomato sauce.

5. 5

   Fill each tortilla shell with the chicken mixture and add your desired toppings. Cut the remaining lime into slices and serve alongside the tacos.