Chicken Street Tacos

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350 degrees.

Step 2

In your instant pot, you’ll put in your avocado oil and press the sauté button.

Step 3

Put your chicken in and cook until golden and crisp on both sides.

Step 4

Once your chicken is done you’ll then add in your veggie stock.

Step 5

Pressure cook the chicken on medium for 6-8 minutes.

Step 6

When your chicken is done you’ll shred the chicken.

Step 7

Add your corn, black beans, chili powder, cumin, garlic powder, onion powder, paprika, salt, and black pepper. Mix it and set it aside.

Step 8

Microwave your corn tortillas with a damp paper towel for 30-second increments until soft.

Step 9

Shred your cheese and set it aside.

Step 10

Combine your sour cream and lime juice in a small bowl (optional: add a sprinkle of salt and black pepper)

Step 11

On an aluminum-lined baking sheet assemble your tacos; corn tortilla, meat mix, and shredded cheese. Repeat until you’re out of meat mix.

Step 12

Pop the baking sheet into the oven for 5 to 10 minutes until golden brown.

Step 13

Top with your onion, cilantro, and sour cream mixture, garnish with a lime wedge

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