½large white or yellow onioncut into ½-inch thick rings
1tablespoontomato paste
3tablespoonswater
¼teaspoonsalt
3cupsshredded cabbage
2lbsboneless skinless chicken breastcut into quarters
1tablespoonlime juice
8 -10corn tortillastoasted
Favorite taco toppings: lettucecheese, sour cream or Greek yogurt, cilantro, tomatoes, black olives, etc.
Instructions
Stir the olive oil, salsa, taco seasoning, onion, tomato paste, water, and salt together until combined in the pot of a pressure cooker or Instant pot.
Stir the cabbage into the salsa mixture until combined.
Add the chicken to the salsa mixture and turn until covered.
Lock the pressure cooker lid on and cook on high for 12 minutes. Quick-release the pressure.
Remove the chicken from the pressure cooker and place it in a large mixing bowl. Shred the chicken with two forks.
Return the chicken to the salsa taco sauce with the lime juice. Gently toss until covered.
Divide taco meat evenly between the tortillas and top with favorite toppings. Serve hot!
Notes
1. These tacos can also be made with flour tortillas, but will no longer be gluten-free. 2. Leftover taco meat lasts covered in the refrigerator for up to 5 days. It also can be frozen in a freezer-safe bag for up to 3 months. 3. For best results, use your favorite flavor and brand of salsa. Fruit salsas (pineapple, mango, etc.) are also delicious. If you like your tacos spicy, use a hot salsa. 4. This recipe can also be made with frozen chicken. Follow the recipe as directed and increase the cooking time to 14 minutes.