Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup chunky salsa
  • 2 tbsp lime juice
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 10 small corn tortillas
  • 2 cups shredded cabbage
  • 1/2 cup crumbled cotija cheese
  • 1 ripe avocado, sliced

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker or pressure cooker.
  2. In a small bowl, whisk together the salsa, lime juice, chili powder, cumin, garlic powder, salt, and pepper.
  3. Pour the sauce mixture evenly over the chicken, ensuring every piece is coated.
  4. For slow cooker: Cover and cook on LOW for 6 hours. For Instant Pot: Secure the lid, set to Manual/Pressure Cook on HIGH for 15 minutes, followed by a 10-minute natural pressure release.
  5. Transfer chicken to a plate or leave in the pot and use two forks to pull the meat apart along the grain until shredded.
  6. Stir the shredded meat back into the cooking juices until fully coated.
  7. Char tortillas in a skillet over medium-high heat for 30 seconds per side.
  8. Assemble tacos by filling tortillas with shredded chicken and topping with shredded cabbage, cotija cheese, and avocado slices.