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Leftover Thanksgiving Turkey Salad

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Instapot Organic Tacos

Cook Time: 8 hours

Servings: 12

Ingredients

  Shredded Chicken:

  1 - 24 oz. jar Francesco Rinaldi Organic Onion & Garlic Pasta Sauce (or your favorite Francesco Rinaldi sauce)

  4 small to medium Chicken Breasts

  1/2 can chicken stock or water

  2 Tbs lime juice

  1 Tbs smoked paprika

  1 Tbs chili powder

  1 tsp ground cumin

  1 tsp onion powder

  1/2 tsp garlic powder

  1 tsp hot sauce (optional)

  salt & pepper (to taste)

  Tacos:

  12 medium corn or flour tortilla shells

  2 cups shredded lettuce (such as Romaine, Boston Bibb, etc.)

  1 cup pico de gallo (or salsa of your choice)

  1 cup Cotija cheese (or Feta or Reduced Fat Shredded Cheddar Cheese)

  1/4 cup Fresh Cilantro (roughly chopped)

  1 fresh lime (cut into wedges)

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Directions

1. In an instant pressure cooker or crockpot add the chicken breasts, chicken stock, Francesco Rinaldi Organic Onion & Garlic Sauce, lime juice, smoked paprika, chili powder, cumin, onion and garlic powder, hot sauce (if desired), salt, and pepper. Mix well.

2. For Instant Pot (Pressure Cooker): Cook on manual HIGH for 10 minutes. Natural Pressure Release for 5 minutes then quick release.

3. For Crockpot: Cook on high for 6-8 hours.

4. Shred all of the chicken with a fork and mix with the sauce.

5. Lightly toast the tortilla shells over an open flame on both sides. In each toasted shell add some shredded chicken in sauce, lettuce, pico de gallo, Cotija cheese, fresh cilantro, and a squeeze of fresh lime. Fold and serve.


Nutrition Information