*Looks into crystal ball*.....yes, these weeknight-friendly tacos are definitely in your future. Lots of veggies, lean chicken and heaps of flavor from Tessemae's dressings. Yes, please.
Makes 4 servings
What you need
2 pounds boneless, skinless chicken breasts and thighs
1 tablespoon chile powder
1 teaspoon cumin
coarse salt and freshly ground black pepper
1 cup crushed tomato
1 small onion, chopped
1 green bell pepper, seeded and chopped
1/2 cup chopped cilantro
2 tablespoons Tessemae’s Lemon Garlic
2 ripe avocados
2 limes, cut into wedges
Tessemae’s Creamy Ranch, for serving
What you do
- Sprinkle chicken pieces with chile powder, cumin and salt and pepper and arrange in a single layer in Instant Pot bowl*. Add tomatoes, onion, pepper, ¼ cup of the cilantro, and Lemon Garlic.
- Lock lid, then press “manual” and the “-“ button until time decreases to 10 minutes.
- Carefully release the pressure manually, and remove chicken to a bowl and shred with two forks. Pour some of the cooking liquid over shredded chicken and toss until well blended.
- Serve in lettuce wraps with avocado, a squeeze of lime juice and remaining ¼ cup chopped cilantro. Drizzle with Creamy Ranch.
*Slow Cooker Variation: After step 1, set slow cooker for 4 hrs on high or 6 hrs on low. Set it and forget it! Shred the chicken and move on to step 4.