Chicken Tacos in Lettuce Wraps
Ingredients
The Shredded Chicken
-
2
pieces
chicken breasts
-
⅔
cup
salsa
-
1
tablespoon
taco seasoning
-
½
teaspoon
salt
The Avocado Crema
-
2
large
avocados
-
½
cup
full-fat coconut milk
-
1
clove
garlic
-
1
tablespoon
fresh lime juice
-
1
teaspoon
sea salt
The Lettuce Tacos
-
1
head
Bibb lettuce
-
to taste
pico de gallo or fresh salsa
-
to taste
radishes, thinly sliced
Instructions
- Combine chicken, salsa, taco seasoning, and salt in the Instant Pot.
- Seal and cook on Manual High Pressure for 18 minutes.
- Quick Release and remove chicken to shred.
- Return shredded chicken to the pot and stir to soak up juices.
- For the avocado crema, blend all ingredients until smooth and chill.
- Assemble tacos by spooning chicken into lettuce wraps, topping with avocado crema, pico de gallo, and radish slices.
Nutrition Facts (estimated)
Servings
4
Calories
367
Total fat
24g
Total carbohydrates
14g
Total protein
28g
Sodium
1373mg
Cholesterol
72mg
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