Buffalo Chicken Tacos topped with a creamy cilantro avocado sauce that pairs great with the spice. Use an Instant Pot to get dinner on the table in less than 30 minutes!
Total Time
30min
5.0
1 Rating
Author: Real Food with Sarah
Servings:
8
Ingredients
Buffalo Chicken
•
1.5
lb
Chicken Breasts
•
as needed
Simply Organic Garlic Powder
•
as needed
Simply Organic Onion Powder
•
as needed
Cayenne Pepper
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1/2
cup
Buffalo Sauce
Avocado Cilantro Sauce
•
1/2
Avocado
•
4
Tbsp
Yogurt
•
4
Tbsp
Fresh Cilantro
•
1/2
Lime
, juiced
Tacos
•
to taste
Warm
Small Corn Tortillas
•
to taste
Coleslaw Mix
(optional)
•
to taste
Jalapeño Peppers
, sliced
(optional)
•
to taste
Fresh Cilantro
(optional)
Cooking Instructions
1.
Place the Chicken Breasts (1.5 lb), Simply Organic Garlic Powder (as needed), Simply Organic Onion Powder (as needed), Cayenne Pepper (as needed), Salt (to taste), Ground Black Pepper (to taste), and Buffalo Sauce (1/2 cup) in the Instant Pot or Slow Cooker. Cover with a lid, set to high pressure, and cook for 20 minutes.
2.
Then slow-release pressure for 5-10 minutes. If using a Slow Cooker then set to high heat for 3-4 hours. Remove the lid and shred chicken with two forks.
3.
Combine the Avocado (1/2), Yogurt (4 Tbsp), Fresh Cilantro (4 Tbsp), Lime (1/2), Salt (to taste), and Ground Black Pepper (to taste) in a food processor and pulse until smooth.
4.
Fill a Small Corn Tortillas (to taste) with buffalo chicken, top with sauce, Coleslaw Mix (to taste), Jalapeño Peppers (to taste), Fresh Cilantro (to taste), and serve.
Author's Notes
I love The New Primal medium buffalo sauce, but your favorite will work great.
In the sauce, I used coconut yogurt, but Greek yogurt is a perfect substitute.
Nutrition Per Serving
CALORIES
98
FAT
2.3 g
PROTEIN
17.1 g
CARBS
2.2 g
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