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–+ servings
Benjamin

Healthy Instant Pot Chicken Carnitas Tacos

These Zesty Citrus Garlic Chicken Tacos are packed with bold flavors and perfect for any taco night! Tender, juicy chicken is infused with a smoky blend of cumin, oregano, and chili powder, then simmered in a bright and tangy mix of fresh orange and lime juice. The result is a mouthwatering filling that pairs perfectly with warm tortillas and fresh toppings. Whether you're cooking for family or entertaining guests, these tacos will be an instant favorite!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts or thighs
  • 1 tablespoon ground cumin
  • 1 tablespoon oregano
  • 1 teaspoon salt or to taste
  • ½ teaspoon fresh ground black pepper or to taste
  • ½ teaspoon chili powder or to taste
  • 2 tablespoons olive oil divided
  • 1 small yellow onion diced
  • 6 cloves garlic minced
  • ⅓ cup low-sodium chicken broth or beer
  • ¼ cup orange juice no pulp (freshly squeezed if possible)
  • ¼ cup lime juice
  • Low-carb flour tortillas for serving
  • Fresh chopped cilantro for garnish

Method
 

  1. In a bowl, mix cumin, oregano, salt, black pepper, and chili powder. Rub the seasoning blend evenly over the chicken.
  2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken on both sides until golden brown, then remove from the pan and set aside.
  3. Add the remaining olive oil to the skillet. Sauté the diced onion until softened, then stir in the minced garlic and cook until fragrant.
  4. Pour in the chicken broth (or beer), orange juice, and lime juice, scraping up any browned bits from the pan.
  5. Return the chicken to the skillet, cover, and let it simmer for about 15 minutes or until fully cooked and tender.
  6. Remove the chicken from the pan and shred it using two forks. Return the shredded chicken to the skillet, mixing it with the flavorful sauce.
  7. Serve in warm tortillas, garnished with fresh chopped cilantro.

Notes

    • Store leftovers in an airtight container in the refrigerator for up to 3 days.
    • For extra spice, add a pinch of cayenne pepper or diced jalapeños to the marinade.
    • To make it dairy-free, use corn tortillas instead of flour.
    • This recipe also works great with shrimp, beef, or tofu as a protein alternative.

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