Sunday, October 7, 2018

Tomatillo Shredded Chicken for Tacos

With this recipe you have to also make the Charred Tomatillo Salsa I posted yesterday. This is a game day winner. Who doesn’t like chicken tacos? The fixings for these tacos are radish, avocado and cilantro. Serves  12 tacos


2 lbs boneless, skinless chicken thighs or breasts, trimmed 
Salt and pepper, to taste 
1 cup Charred Tomatillo Salsa 
1 cup chicken broth or water, room temperature 

For serving:
12 warm tortillas 
2 avocados, diced 
1/2 cup thinly sliced radishes 
1/2 cup chopped cilantro 
1 cup Charred Tomatillo Salsa 
Lime wedges 


Pat chicken dry and season with salt and pepper. Add to Instant Pot along with 1 cup Charred Tomatillo Salsa and 1 cup chicken broth or water. Stir to coat. Secure lid, select high pressure for 15 minutes. Use quick release method when done. Transfer chicken to a bowl with the liquid and shred using 2 forks. 

To serve: fill each tortilla with chicken, avocado, radishes and cilantro. Serve the Charred Tomatillo Salsa on the side with the lime wedges. Yum Yum! 

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