crispy chicken tacos🌮

Crispy spiced chicken tacos loaded with cheese, cilantro, and a spicy avocado crème. They can be made easily in the instant pot and can also be made in the slow cooker. The perfect crowd pleaser and super addicting!

Ingredients:

- 12 to 16 corn tortillas

- Olive oil

- 1 1/2 pounds boneless, skinless chicken thighs

- 1 white onion, diced

- 1 teaspoon cumin

- 1 teaspoon oregano

- 1 teaspoon salt

- 1 to 2 teaspoons of taco seasoning

- 4 to 5 garlic cloves, chopped

- 3/4 cups medium red enchilada sauce

- 3 chipotle peppers, diced

- Shredded cheese (I used a Mexican blend)

- Cilantro, chopped

Garnishing:

- Spicy avocado crème

- Lettuce

- Avocado slices

Directions:

1. Combine the chicken with onion, spices, garlic, enchilada sauce, and chipotle peppers. Seal the lid and cook on high pressure for 8 minutes. Once done cooking, release the steam. 

2. Shred the chicken and add it back into the sauce.

3. Warm the tortillas in the microwave for 30 seconds to make them more pliable. Place them on a baking sheet and rub them with olive oil.

4. Layer each tortilla with the chicken, cheese, and chopped cilantro (can also add this later). Be very careful and fold them gently.

5. Bake for 5 to 8 minutes, flip and bake for another 5 to 7.

6. Serve immediately with the spicy avocado crème and your choice of toppings! Enjoy!

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