BBQ Pulled Cajun Chicken Tacos by MasterChef US Winner Kelsey Murphy

BBQ sauce

🥗Healthier: homemade BBQ sauce

💰Cheaper: ketchup + vinegar

Homemade BBQ sauce can reduce sugar content.

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: whole chicken

Thighs are often more flavorful and cheaper.

shredded cheese

🥗Healthier: nutritional yeast

💰Cheaper: block cheese

Nutritional yeast is dairy-free and adds a cheesy flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar creaminess with more protein.

Slice 2 lbs of chicken breast thinly into tenderloin pieces.

Place chicken in the bottom of the instant pot.

Cover chicken with chili powder, cayenne, smoked paprika, garlic powder, onion powder, salt, and pepper.

Add a touch of liquid smoke and about 1/2 can of beer.

Pour in 2 cups of BBQ sauce and mix everything together.

Seal the instant pot and cook on manual pressure for 20 minutes.

While the chicken cooks, prepare the avocado buttermilk ranch dressing by blending 1/2 avocado, 1/2 cup buttermilk, 1 cup cilantro, green onion, jalapeno, juice of 1 lime, garlic powder, onion powder, parsley, and a pinch of salt.

Mix the ranch dressing with a green cabbage and carrot mixture, adding 2 tablespoons of mayo and 1/4 cup of ranch dressing.

After 20 minutes, shred the chicken in the instant pot and mix with extra BBQ sauce.

Warm taco shells in the oven and assemble tacos with the pulled chicken, avocado buttermilk ranch, and coleslaw.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens