Shredded Chicken Tacos


Shredded Chicken Tacos with Strawberry Mango Salsa


1 1⁄2 pound
boneless skinless chicken breast (~4 small breasts)
1 1⁄2 cup
Chicken broth
chipotle peppers in adobo sauce (plus 2 tbsp of adobo sauce from can)
1 teaspoon
taco spice blend
1⁄2 teaspoon
Sea Salt
1⁄2 teaspoon
Garlic Powder
Siete tortillas (or sub your favorite)
1 cup
cabbage and watermelon radish slaw* (recipe below)
1 cup
strawberry mango salsa* (recipe below)


*if you have small kiddos, you could make this a little more kid-friendly by subbing in mild salsa for the chipotle peppers + adobo sauce.


For the chicken:
Lightly coat chicken breasts with taco seasoning, salt and garlic powder. Dice chipotle peppers - you definitely won’t want to get a whole pepper in your taco! Add chicken to pressure cooker with broth and chipotles + adobo sauce. Turn pressure cooker to highest setting and let cook for 10 minutes. Once pressure is reduced, remove lid and shred chicken using two forks. If not using right away, store in airtight container in fridge for up to 3 days.
Taco assembly:
Lightly char each tortilla for about 30 seconds over an open flame set to medium low. Alternatively, simply heat in a skillet. (No cold tortillas here!) Pile up each tortilla with shredded chicken, cabbage slaw and salsa. Enjoy!

Yields 4 Servings