Roasted Butternut Squash Tacos are so delicious you won’t even miss the fact that they are vegetarian.
Instant Pot Dijon Pulled Chicken Tacos are the baby of Instant Pot Dijon Pulled Chicken.
As I mentioned in my last post with Tim and I being just two…..we have leftovers from recipes frequently. Instant Pot Pulled Dijon Chicken had many leftover options!
Tacos are one of Tim’s and I’s favorite foods!! Leftover chicken = tacos. This was almost too easy. The pulled chicken was already saucy and full of flavor, and some of the toppings are already in that recipe….Bonus!!!
Corn tortillas are firm with a chewy texture wiyh the flavor of roasted corn….perfect for Instant Pot Dijon Pulled Chicken Tacos.
Tacos traditionally have cheese. When I decide to make these, my cheese choice was limited…..I had goat cheese??? It was perfect, creamy, and slightly tart.
Shredded lettuce was the only other recipe need. I used a nice butter lettuce, but any shredded lettuce will work.
Assembly of the tacos goes as follows….corn tortilla, pulled chicken, goat cheese, lettuce, pickled red onions, and sauce if you so desire.
Both Tim and I were actually amazed at how truly yummy these were!
If you are looking for a uniquely different take on tacos try Instant Pot Dijon Pulled Chicken Tacos.Print
Uniquely different take on tacos, dijon pulled chicken, goat cheese, pickled onions, lettuce and creamy dijon sauce.
1 recipe Instant Pot Dijon Pulled Chicken ( pulled chicken, pickled onions and sauce are in this recipe)
8 Corn tortilla
4 ounces goat cheese
Heat corn corn tortillas.
To assemble tacos, place dijon pulled chicken on warmed tortilla. Sprinkle on goat cheese and top with lettuce pickled onions, and sauce.
Keywords: pulled chicken, dijon, goat cheese, corn tortilla, tacos
Cinco de Mayo was Thursday ………. Hawaiian Tacos ………was our celebration!
Cinco de Mayo—or the fifth of May—commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). A relatively minor holiday in Mexico, in the United States Cinco de Mayo has evolved into a celebration of Mexican culture and heritage, particularly in areas with large Mexican-American populations. Cinco de Mayo traditions include parades, mariachi music performances and street festivals in cities and towns across Mexico and the United States.
History lesson complete………. I like to try different taco flavors and fillings. I must admit my first attempt at these tacos was not quite what I had my mind and heart set on. Plus, the pictures were …..well, horrible, not through any fault of the photographer.
I tried a Pinterest trick/hack that was half a success. The trick its self worked well. Its the one where you place tortilla shells over the grates in the oven, bake them and when they are done they are a stand up taco shell. That part worked, what didn’t work was taking pictures using that shell. You couldn’t see the filling inside……booo!
Originally I used skirt steak for the meat of the taco. While it was tasty, the meat was too tough. Onward plan B.
Place B was much simpler using ground beef. Also a more traditional taco filling. I browned the meat and added garlic, ginger, and soy sauce. Easy enough.
I warmed the tortillas in a skillet, I used cast iron, but any small skillet will do. I find spraying the tortillas with cooking spray and using a small skillet to fry them is the easiest way. Plus you aren’t frying in oil.
I chose toppings in keeping with the ginger, garlic, soy sauce flavor of the ground beef. Pineapple, now I will say this about pineapple……when ever possible buy fresh and cut it yourself. The flavor is wonderful! And it was perfect for Hawaiian Tacos.
Cotija cheese, red onion, cilantro, and Sriracha sauce rounded out the toppings. I love Cotija cheese for tacos. Named after the town of Cotija in Michoacán, Mexico, it’s a salty, crumbly, dry cow’s milk cheese and is like a cross between feta and Parmesan.
I didn’t realize until I made my Hawaiian Taocs that is was Cino de Mayo, so it was an impromptu celebration with a Hawaiian twist.
Hawaiian Tacos are super easy to make and a great way to celebrate Cino de Mayo or Thursday???
Whatever day of the week Hawaiian Tacos are “Aloha nui loa”……translation……… very much love!Print
- 3 tablespoons soy sauce
- 1 tablespoon finely grated garlic
- 1 tablespoon finely grated peeled fresh ginger
- 1 1/4 pounds ground beef
- Salt and Pepper to taste
- corn tortillas
- Cotija cheese, crumbled
- Fresh pineapple, diced
- Red onion, thinly sliced
- Cilantro, rough chopped
- Sriracha sauce
- In a large skillet. Brown ground beef. Add garlic, ginger and soy sauce and continue to cook for 5 minutes.
- Warm corn tortillas sprayed with nonstick cooking spray in a small skillet over medium high heat. To serve place ground beef mixture in warmed tortilla. Top with cheese, diced pineapple, sliced red onion,cilantro and Sriracha.