- 2 jars of Casa Verde Taquera Salsa
- 3 pounds chicken breasts
- 8-12 corn tortillas
- 1 bag of coleslaw mix
- 1/2 cup Jalapeño Cremosa
- 1/2 cup of mayonnaise
- Optional toppings: onions, cilantro, shredded cheese, tomatoes, avocado.
- In an Instapot or pressure cooker, cook the chicken breasts with the Taquera salsa for about 20 minutes and slow release for 15 minutes.
- While chicken cooks, combine the Jalapeño Cremosa and mayonaise for the jalapeño aoili.
Shred the chicken with two forks and serve with slaw mixture and other toppings in warmed corn tortillas.