Instant Pot BBQ Chicken Tacos With Apple Slaw And Avocado Crema
Taco night is a perfect choice with these Instant Pot BBQ Chicken tacos loaded up with a crisp apple slaw and fresh avocado crema. They are definitely messy but totally work licking those fingers clean!
Ingredients
- 620 g chicken breast
- 4 cloves garlic minced
- 1 tsp paprika
- 1 tsp chili flakes
- 1/4 tsp ginger
- 1/2 cup ketcup
- 2 tbsp brown sugar
- 1/2 cup apple cider
- 1/4 cup apple cider vinegar
- 2 tbsp honey
- Salt and pepper
- Corn tortillas (amount needed depends on how full you stuff each taco, we made about 14 tacos)
For the Avocado Crema
- 1 avocado
- 1/4 cup plain yogurt
- Juice of 1 lime
- 1 tsp apple cider vinegar
- 1 tbsp apple cider
- 1 tbsp lemon juice
For the Cabbage Slaw
- 1 lb sliced cabbage
- 1 apple. Julienned
- 1/2 cup plain yogurt
- 2 tbsp apple cider vinegar
- Salt and pepper
Instructions
For the Chicken:
- Mix all the ingredients together in the instant pot
- Cook on high pressure for 8 minutes
- While chicken is cooking, warm your tortillas in a pan on the stove top and carefully fold in half while it cools and hardens
- Release the pressure and shred the chicken
For the Avocado Crema
- Use either a food processor, blender, or immersion blender to combine all the ingredients. Season to your liking
For The Slaw
- In a medium bowl, mix yogurt and cider together.
- Mix in cabbage and apple. Adjust seasoning to your preference.
Assembly
- Grab your taco shell
- Place shredded chicken on the bottom
- Spread slaw on top of chicken
- Drizzle crema on top of the slaw
- Add your additional toppings now. We always put a nice drizzle of sriracha over top!