Creamy Chicken Tacos

 Looking for an easy weeknight meal? Trying to find something new to fill your tacos with? This is a super easy and delicious recipe. It comes together super fast in one pot and you can use it to fill your homemade tortillas. 

Tools

– Instant pot (not necessary but recommended)
– Cutting board
– Knife
– Garlic presser

Ingredients

– 4 chicken breasts cooked and shredded
– 4 garlic cloves
– 1 cup cashew cream
– 1 sweet onion diced
– 1 ½ cups shredded cheddar cheese
– 2 tbs olive oil 
– 1 tsp salt
– 1 tsp paprika
– 1 tsp oregano
– ¼ tsp red pepper
– ½ tsp black pepper
– ½ tsp cumin

About my Instant Pot… 

So I was totally late to the Instant Pot bandwagon. I got mine as a gift from my husband for our anniversary last year. I was a little intimidated by it and wasn’t sure if it was worth the price tag. I have to say after owning it for almost a year it was a game changer. I use it often and can cook meals there in less than an hour. As a mom of five, you can’t beat it! 

Start by cooking the chicken in the instant pot. Mine was frozen so I put it on high pressure for 15 minutes. When it’s done let it cool enough to shred. 

While you’re waiting for the chicken to cool, dice the onion and make the cashew cream. 

Turn your Instant Pot in the sauté setting on Normal; heat olive oil. 

Cook onion until translucent.

Add garlic and cook until fragrant. 

Add chicken spices and cashew cream and mix it all together. 

Add cheese and mix in. Cook until it melts.

Fill the flour tortillas and serve with salsa, guacamole, or plain. Enjoy! 

Creamy Chicken Tacos 

Ingredients 

– 4 chicken breasts cooked and shredded
– 4 garlic cloves
– 1 cup cashew cream
– 1 sweet onion diced
– 1 ½ cups shredded cheddar cheese
– 2 tbsp olive oil 
– 1 tsp salt
– 1 tsp paprika
– 1 tsp oregano
– ¼ tsp red pepper
– ½ tsp black pepper
– ½ tsp cumin

Instructions

1. Cook chicken breasts by either baking, boiling, or in the Instant Pot. 
2. Let them cool
3. Dice the onion and prepare the cashew cream 
4. Turn the Instant Pot on saute function on Normal. Alternatively use a regular pan or cast iron skillet on the stovetop on medium. Heat up olive oil.
5. Once hot add diced onion and cook until translucent
6. Use your garlic presser to add garlic. Alternatively, mince garlic. Cook until fragrant. 
7. Add the shredded chicken and spices to the Instant Pot and combine.
8. Next, you want to mix in the cashew cream mix well.
9. Add the shredded cheese, mix it all together, and turn off the Instant Pot once the cheese has melted.
10. Fill your tortillas and serve with your choice of sides.