Spicy Street Tacos with Chicken
Chicken Street Tacos with Chipotle Avocado Sauce
For Chicken:
1 pound chicken thighs
1/2 cup diced onion
3 cloves chopped garlic
2 tablespoons Mexican seasonings
Sea salt and pepper
1/2 cup water
Sauce:
2 garlic cloves, 1 minced
2 chipotle peppers in Adobo sauce
½ cup plain whole milk Greek yogurt
1 avocado
1 tablespoon extra virgin olive oil
1 fresh lime, juiced
Pinch of sea salt
Fresh cracked black pepper
12 street taco corn tortillas, warmed
2-3 cups shredded cabbage
1 cup julienned radishes
1 bunch cilantro sprigs
Place chicken thighs in Zavor Multicooker (pressure cooker) and add onion, garlic and seasonings and water. Cook chicken for 15-18 minutes. Remove from cooker and shred chicken with fork. Set aside.
To make sauce: In food processor, combine garlic, chipotle peppers, Greek yogurt, avocado, extra-virgin olive oil, lime juice, sea salt and pepper and blend until smooth.
Place prepared chicken on warmed corn or flour tortilla with a dollop of chipotle yogurt sauce, shredded cabbage, radish and fresh cilantro to serve.
Recipe by Garden Chef Megan McCarthy
