Instant Pot Hawaiian Chicken

3-4 boneless/skinless chicken breasts

2 cups Sweet Baby Ray's BBQ Sauce
3/4 cup pineapple juice
1 cup pineapple chunks
2 Tblsp. soy sauce
1/2 Tblsp. sriracha sauce
1 tsp. dijon mustard
2 Tblsp. cold water
2 Tblsp. cornstarch

Garnish:
sesame seeds
green onions, chopped

Place chicken breasts in bottom of instant pot.  Add BBQ sauce, pineapple juice, pineapple chunks, soy sauce, sriracha sauce, and dijon mustard; stir to combine.

Set release valve to "seal" and pressure cook on high for 15 minutes.  When done, do a quick release.

Remove chicken from instant pot; set aside.

Set instant pot to saute' mode.

In small bowl, add cornstarch to cold water (not the other way around); stir to combine.  Add corn starch mixture to sauce.

Stir sauce until it thickens.  Dice or shred chicken and add back into sauce; stir to combine.

Serve over rice, drizzle with sauce, and garnish with sesame seeds and chopped green onions.
 

Rubio's Baja-Style Fish Tacos

Tacos
1-1/2 lb. cod, tilapia, or similar white fish fillets (cut into 1"x5" pieces)
12 tortillas, fresh stone ground corn
Salsa Fresca (see recipe below)
White Sauce (see recipe below)
Beer Batter (see recipe below)
Finely shredded cabbage
3 limes, cut into wedges
2 ripe avocados, peeled, pitted, and cut into slices

Salsa Fresca
3 cups diced tomatoes
1/2 cup finely diced white onion
1-2 jalapenos, seeded and minced
1/2 cup chopped fresh cilantro
1/2 tsp. salt, or to taste
1 Tblsp. fresh lime juice

White Sauce
1/2 cup mayonnaise
1/2 cup yogurt
1/4 cup fresh cilantro, finely chopped

Beer Batter
1 cup beer
1 cup flour + 1/4 cup
1/2 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. dry mustard
1/4 tsp. garlic salt
1/4 tsp. freshly ground pepper

Combine ingredients for the Salsa Fresca and refrigerate until ready to serve.

For white sauce, mix ingredients until blended.  Refrigerate until ready to serve.

For beer batter, mix flour with salt, oregano, dry mustard, garlic salt, and pepper.  Using a whisk, blend the beer into the flour and spices. Stir the flour mixture and add beer and mix until blended.

Rinse fish and pat dry.

Heat 3-4 inches of oil in deep pan until it reaches 350 F.

Place 1/4 cup flour in shallow bowl.  Coat fish with flour.  Dip fish into batter and coat all sides.

Place several pieces of fish in a single layer in hot oil (try not to let them touch).  Cook fish until batter is crispy and golden brown, approximately 4 minutes.  Repeat with remaining fish.

Heat corn tortillas lightly in a skillet or Mexican comal pan* until they are soft and hot.

To assemble: on each tortilla, layer the fish fillet, white sauce, salsa fresca, avocado, and cabbage. Top off with a squeeze of lime.  Fold tortillas over to serve.

Serves 6

* NOTE:  This is a Mexican comal pan

Recipe/(taco) photo courtesy of  Rubio's Fresh Mexican Grill.
(Recipe may or may not be exactly the recipe Rubio's uses.  I could not confirm the source - and don't believe they normally add avocado slices to their Original Fish Taco.  The recipe was found here:  http://www.rubios.com/images/funstuff/recipe_tacos.pdf.)