Chicken Tacos in Lettuce Wraps with Avocado Crema (Paleo, Whole30, Low Carb)

Name: Chicken Tacos in Lettuce Wraps with Avocado Crema (Paleo, Whole30, Low Carb)
Prep time: 10 min
Cook time: 18 min
Total time: 38 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 pieces Chicken Breast (2 chicken breasts); ⅔ cup Salsa (⅔ cup salsa); 1 tbsp Taco Seasoning (1 tablespoon taco seasoning); ½ tsp Table Salt (½ teaspoon salt); 2 pieces Avocado (2 large avocados (peeled and pitted (approximately 5 ½ ounces of avocado meat))); ½ cup Coconut Milk (½ cup full-fat coconut milk); 1 clove Garlic (1 clove garlic (peeled)); 1 tbsp Lime Juice (1 tablespoon fresh lime juice); 1 tsp Sea Salt (1 teaspoon sea salt); 1 piece Butter Lettuce (1 head Bibb lettuce); 0 pieces Pico de Gallo (pico de gallo or fresh salsa (to serve)); 0 pieces Radishes (radishes (thinly sliced, to serve))

Chicken Tacos in Lettuce Wraps with Avocado Crema (Paleo, Whole30, Low Carb) - Main Course (Mexican)

38 minMexican

Servings4

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Dairy Free
Egg Free

Steps

1For the Shredded Chicken
2Combine all ingredients in the pot of an Instant Pot. Seal and cook on Manual High Pressure for 18 minutes. Quick Release and carefully remove chicken breasts to a cutting board to shred by hand or large bowl to shred with a mixer.
3Shred by hand using two forks. Shred with a mixer using the paddle attachment of a stand mixer or standard attachments on a hand mixer.
4Return shredded chicken to Instant Pot and stir to soak up juices.
5To cook chicken in the slow cooker, see note.
6For the Avocado Crema
7Combine all ingredients in a food processor or blender. Process until smooth. Chill until ready to serve, ideally at least 30 minutes.
8To Assemble Tacos
9Spoon chicken into Bibb lettuce wraps and top with plenty of avocado crema. Finish with fresh pico de gallo and radish slices.