Chicken Tacos with Jalapeño Cremosa Aoili
Ingredients:
- 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.
Directions:
- 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.
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Shred the chicken with two forks and serve with slaw mixture and other toppings in warmed corn tortillas.
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