Chipotle Orange Chicken Tacos

Ingredients 

Tacos:

• Olive oil

• 1 ½ lbs boneless, skinless chicken thighs

• Salt and pepper

• 5 cloves garlic, smashed

• 1 teaspoon dried oregano

• 2–4 chipotle peppers in adobo, chopped

• ½ cup orange juice

• Juice of 1 lime

• ¼ cup fresh cilantro, chopped

• Corn tortillas

Spicy Pineapple Slaw:

• 2 cups shredded purple cabbage

• 1 cup fresh pineapple chunks

• 1 jalapeño, chopped (seeded if less heat is desired)

• ¼ cup fresh cilantro, chopped

• Juice and zest of 1 lime

• Juice of ½ orange

• Salt

• 1 lime, cut into wedges (for serving)

Directions

1. In a bowl, combine the lime zest, lime juice, orange juice, cabbage, pineapple, cilantro, and jalapeño (if using). Toss until everything is evenly coated. Cover and refrigerate until ready to serve.

2. In a pressure cooker, add the chicken, garlic, oregano, salt, chipotle peppers, and orange juice. Cover and cook on high pressure/manual for 10 minutes. Use the natural or quick release method to release the steam, then let it sit for 5 minutes.

3. Shred the chicken with two forks. Stir in the lime juice and cilantro.

4. Char the tortillas over an open flame on the burner or in a dry skillet over medium-high heat. If charring over an open flame, use low heat and watch closely to prevent burning. Keep warm.

5. To assemble, spoon the shredded chicken into the warm tortillas, top with the pineapple slaw, and serve with lime wedges.