Meal Prep - Chicken Tinga Tacos Slow Cooker & Burrito Bowl

Add fire-roasted tomatoes and chipotle peppers to the multifunction cooker.

If you like spice, add the entire can of chipotle peppers; if not, add 2-3 peppers and more sauce.

Add fresh lime juice, diced white onion, smoked paprika, dried oregano, freshly minced garlic, and coconut sugar to the cooker.

Stir the mixture in the multifunction cooker.

Add chicken tenders to the mixture and ensure the sauce covers the chicken.

Close the multifunction cooker lid and set to pressure cook on high for 30 minutes.

After 30 minutes, release the pressure and remove the chicken from the cooker.

Shred the chicken using two forks until it falls apart easily.

Blend the sauce in the multifunction cooker using an immersion blender until combined.

Return the shredded chicken to the cooker and mix with the sauce.

Set the cooker to low and let the flavors meld for about 10 minutes.

For the avocado cream sauce, mash a ripe avocado in a bowl.

Add 2% Greek yogurt, a pinch of sea salt, pepper, lime juice, cumin, and cilantro to the mashed avocado.

Mix the avocado cream sauce until it has some texture, avoiding liquefying it.

Assemble the tacos using freshly grilled corn tortillas, adding the chicken Tinga, diced onion, and chopped cilantro.

Optionally, serve as a burrito bowl with brown rice, lettuce, tomato, roasted corn, black beans, grilled bell peppers, and chicken Tinga.

Equipment Needed

Spice Level:

Dietary