Shredded Chicken Tacos with Avocado Sour Cream

Ingredients

• 2 chicken breasts 
• 1/2 cup chicken broth 
• 1 tablespoon olive oil  
• 1 tablespoon garlic powder 
• 1 teaspoon salt 
• 1 teaspoon pepper 
• 1/2 teaspoon cumin 
• 1/2 teaspoon crushed red pepper flakes 
• 1 teaspoon paprika  
• 1/4 cup hot sauce of your choice 
• 1 avocado 
• 1 cup sour cream, plus some for topping your tacos  
• Premade coleslaw mix  
• 8 street taco size flour tortillas 

Directions

1. Place the chicken breasts in the pressure cooker with the chicken broth. Cook using the pressure cooking setting for 10 minutes. Make sure the chicken is not overlapping to assure they cook. Release the pressure from the pan and shred the chicken using two forks. 
2. Put the pressure cooker on the sauté setting. Add in olive oil. Add in the garlic powder, salt and pepper, cumin, crushed red pepper flakes, and paprika. Add in the hot sauce. Mix until the spices and hot sauce are combined and sauté for about 3-5 minutes. 
3. Mash up the avocado and add in the sour cream. Mix until well combined. If you do not have pre-made coleslaw, mix up your coleslaw. 
4. To assemble your tacos, place the coleslaw on the tortilla, add the chicken on top and then top with a dollop of the avocado sour cream. Serve and enjoy. 

Notes

1. Save leftovers in an airtight container for up to 5 days in the fridge. 
2. Save chicken in freezer for up to 2 months. 

Serves: 4 to 6