Sign In Chef
OR
×
By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?
Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.
We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.
Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)
×
Image © Pink When
$4.45 per serving
7 likes
Ready in 25 minutes
Spoonacular Score: 82% 
Instant Pot Chicken Tacos requires about 25 minutes from start to finish. One serving contains 289 calories, 49g of protein, and 6g of fat. This gluten free and dairy free recipe serves 6 and costs $2.44 per serving. 6 people have made this recipe and would make it again. This recipe from Pink When requires chicken breasts, pepper, purple onion, and taco seasoning. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert. Not a lot of people really liked this main course. It is a rather cheap recipe for fans of Mexican food. All things considered, we decided this recipe deserves a spoonacular score of 79%. This score is solid. Similar recipes are Instant Pot Shredded Chicken Tacos, Instant Pot 5-Ingredient Chicken Tacos, and Instant Pot® Shredded Chicken Tacos.
Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Teutonic Gamay Pinot Noir Blend 1787 AD. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 30 dollars per bottle.
This "1787" Pinot Noir/Gamay blend is the counter part to our "459" blend. The only difference between the two wines (both made with the same exact fruit) is the vessels used to produce them. The "1787" was fermented and aged in neutral oak barrels. The difference in taste and smell is incredible and you just need to taste them side-by-side to see for yourself. In the year 1787, a decree was ordered to remove all red grape varieties in the Mosel Valley and to replace them with Riesling vines. Over time, this law dissipated and red varieties slowly got planted again in the region.
» Get this wine on Wine.com
Read the detailed instructions on Pink When
Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!
If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.
To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.
You can easily make your own taco seasoning at home. Typical ingredients include paprika, chili powder, cumin, oregano, garlic powder, onion powder, and of course salt and pepper.
You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.
The average fresh lime contains 2 tablespoons of lime juice (just in case you are substituting bottled lime juice).
Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.
Disclaimer
Save to Recipe Box
gluten-free
dairy-free
