Shredded Chicken Tacos
Shredded Chicken Tacos
Equipment
Ingredients
- Shredded chicken
- 1½ lb skinless bone-in, or boneless chicken thighs
- 1 cup salsa verde
- 1 T taco seasoning
- ½ t salt
- Avocado crema
- 1 medium to large avocado
- peeled and pitted
- ½ cup full-fat coconut milk
- 1 clove garlic peeled
- 1 T fresh lime juice
- ½ t sea salt
- For the tacos
- 1 head Bibb lettuce or keto tortillas recipe page 55
- Optional: Top with pico de gallo thinly sliced radishes, and pickled veggies (recipe page 13).
- **The nutritional information does not include Bibb lettuce or Keto tortillas
Instructions
- For the shredded chicken: In a medium bowl, mix the salsa and taco seasoning until blended and set aside. Place the chicken in the Instant Pot and add the salsa mixture. Stir to make sure the chicken is covered with the mixture on all sides.
- Secure the lid and move the vent knob to “Sealing.” Press “Manual” and cook on high pressure for 15 minutes. When the cooking time is done, carefully move the vent knob to “Venting” to quickly release the pressure. Remove the chicken thighs to a medium bowl, and shred using two forks. Return the shredded chicken to the pot and stir it into the salsa.
- To make the crema: While the chicken is cooking, combine all ingredients in a food processor or blender. Process until smooth.
- To assemble: Spoon the chicken into the keto tortillas or Bibb lettuce wraps, and top with plenty of avocado crema. Finish with fresh pico de gallo, radish slices, and pickled onions and carrots if desired.
Nutrition
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