An ode to trying new things and feeling good doing it at the same time. This recipe for baked salsa verde chicken tacos is inspired by @maxiskitchen and features tender instant pot chicken, a creamy Cholula yogurt sauce, and gluten-free tortillas.
Preheat oven to 375°F. Add your chicken, salsa verde, 1 tsp salt, 1 tsp paprika, 1 tsp garlic powder, and some pepper to the Instant Pot. Pressure cook on high for 25 minutes and then quick release. Meanwhile, make your yogurt sauce: combine plain yogurt, Cholula sauce (use more or less depending on spice preference), lemon juice, honey, warm water, salt, pepper, and garlic powder to taste. Slowly add warm water to reach your desired consistency. When your chicken is done, shred it with two forks and transfer it back into its sauce. Lightly coat your tortillas in oil, then add your shredded chicken filling and fold them. Place the folded tacos into your oven – bake for about 8 minutes on each side (adjust based on your oven strength). Transfer baked tacos to a plate and cover with the prepared yogurt sauce, crumbled queso fresco, and fresh cilantro.
