Shredded Chicken Tacos + Grain-Free Sweet Potato Tortillas
Who doesn’t love a good protein recipe where you just throw everything in and Instant Pot and let it work its magic? This flavorful chicken is perfect for busy work weeks. Have it in tacos one night, atop your salad the nest day, and alongside eggs & veggies in the morning. Easy access to pre-made protein is the key to healthy eating all week.
As for the tortillas, these are a go-to recipe I’ve made hundreds of times for private chef clients and at home. They’re naturally high in fiber, and because they’re grain free, they’re a great choice for anyone trying to heal their digestion or reduce inflammation. Most importantly, they’re delicious and much more satiating than a lettuce wrap.
Shredded Chicken Tacos with Grain-Free Sweet Potato Tortillas
Serves 4-6
Total time: 1 hour
Special equipment: Instant Pot, food processor, parchment, rolling pin
Freezable: Yes
INGREDIENTS
Chicken
14.5 ounces canned fire-roasted diced tomatoes
2-3 canned chipotle peppers in adobo, roughly chopped, + 1 tablespoon of the adobo sauce
1 white or yellow onion, sliced
4 garlic cloves, roughly chopped
3 medjool dates, roughly chopped*
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon kosher sea salt
½ teaspoon pepper
1 tablespoon fresh lime juice (juice from ½ lime)
1 ½ pounds boneless chicken thighs
*If using a firmer date like deglet, pour hot water over them for 10 minutes to soften before chopping
Tortillas
1 medium white sweet potato (or any color), chopped into roughly 2” pieces
1 cup cassava flour
½ teaspoon fine sea salt
DIRECTIONS
Chicken
Add all chicken ingredients to the Instant Pot. Seal it and cook on high pressure for 18 minutes, then let release the pressure manually.
Transfer the chicken to a bowl and shred it using tongs or two forks. Add as much of the sauce from the Instant Pot as you like.
Tortillas
Fit a steamer basket in a medium saucepan and add 1-2” of water. Bring to a simmer, then add the sweet potatoes. Steam potatoes 15-17 minutes, until very, very soft.
Add sweet potatoes to the food processor and puree until totally smooth.
Transfer 1 cup of the sweet potato mash to a medium bowl. Add the cassava flour and sea salt, then mix with your hands to combine.
On a flat surface, place a 2” ball of dough between two sheets of parchment and flatten a bit with your hand. Use a rolling pin to roll dough to ⅛” thickness. I find the best way to do this is to pass the rolling pin over the dough once, then rotate the dough by just 30-45 degrees and repeat. Keep rolling and rotating 30-45 degrees until you’ve made a complete circle and the tortilla is uniformly flat.
Cook tortillas in a dry skillet over medium-low heat, 1-2 minutes per side. They will start to brown and ideally, puff up a bit. It’s OK if they get a bit crunchy - they will soften as they rest.
Continue rolling out the dough as the tortillas are cooking. Stack uncooked tortillas
Before serving, warm tortillas for 10 seconds per side on a dry skillet.
Assemble tacos with your choice of toppings: guacamole, red onion, cilantro, hot sauce, salsa, etc!