Instant Pot Korean Beef Tacos

Here’s a taco recipe that highlights the fresh and vibrant flavor of cilantro, incorporating it in multiple components of the dish to ensure its presence is pronounced and enjoyed with every bite.

Cilantro-Lime Chicken Tacos

Ingredients:

• For the Chicken:
  • 1 lb chicken breasts, thinly sliced
  • 2 tablespoons olive oil
  • Juice of 2 limes
  • 1/4 cup fresh cilantro, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon cumin
  • Salt and pepper to taste
• For the Cilantro-Lime Crema:
  • 1/2 cup sour cream
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, finely chopped
  • Salt to taste
• For the Cilantro-Avocado Salsa:
  • 2 ripe avocados, diced
  • 1 small red onion, finely diced
  • 1/4 cup fresh cilantro, finely chopped
  • Juice of 1 lime
  • Salt and pepper to taste
• Additional Ingredients:
  • Small corn or flour tortillas
  • Extra fresh cilantro leaves for garnish
  • Lime wedges for serving

Instructions:

1. Marinate the Chicken:
   • In a bowl, combine olive oil, lime juice, finely chopped cilantro, minced garlic, cumin, salt, and pepper. Add the sliced chicken and ensure it’s well coated with the marinade. Let it marinate for at least 30 minutes, or for better flavor, overnight in the refrigerator.
2. Prepare the Cilantro-Lime Crema:
   • Mix sour cream, lime juice, and finely chopped cilantro in a small bowl. Add a pinch of salt to taste. Refrigerate until ready to use.
3. Make the Cilantro-Avocado Salsa:
   • In a medium bowl, gently toss diced avocados, finely diced red onion, finely chopped cilantro, and lime juice. Season with salt and pepper to taste. Set aside.
4. Cook the Chicken:
   • Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and cook for 5-6 minutes on each side, or until fully cooked and slightly charred. Let the chicken rest for a few minutes, then slice it into strips.
5. Assemble the Tacos:
   • Warm the tortillas on the grill or skillet for about 30 seconds on each side. Place some chicken strips on each tortilla, top with a generous spoonful of cilantro-avocado salsa, and drizzle with cilantro-lime crema.