Roasted Tomato Chicken &
Sweet Potato Hash Tacos
There are 2 ways to make this recipes!
Yes, 2 ways of making this Roasted Tomato Chicken & Sweet Potato Hash Tacos recipe.
One making the chicken in an Instant Pot and the other in a Slow Cooker.
You can also simply bake the chicken or put it on your stove top in a pot with the tomatoes.
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Roasted Tomato Shredded Chicken & Sweet Potato Hash Tacos with Garlic Cotija Avocado Cream
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- Author: White Sparrow
- Diet: Gluten Free
Description
The easiest shredded chicken recipe out there – top it all with amazing garlic cotija avocado cream! Dip worthy.
Ingredients
- 1 8 oz. can roasted tomatoes
- 1 teaspoon cumin
- 1 1/2 teaspoons smoked paprika, divided
- 1/2 teaspoon each salt and pepper, plus more for seasoning
- 1 bunch of cilantro, chopped
- juice from 1/2 a lime
- 1–2 sweet potatoes, diced
- 2 tablespoons coconut oil (or cooking oil of your choosing)
- 16–20 tortillas, (I used mini street taco yellow corn)
Garlic Cotija Avocado Cream
- 1 avocado, halves and cored
- 1 pinch salt and pepper
- 2 garlic cloves, peeled
- 2 tablespoons crumble cotija cheese
- 1 small bunch fresh cilantro
- juice from 1/2 lime
- 3 tablespoons coconut milk (full fat or regular)
Instructions
Using a Slow Cooker
- On the high setting, add in the chicken, roasted tomatoes, cumin, 1 teaspoon smoked paprika, salt and pepper.
- Cook for 2-3 hours or until the chicken is cooked through.
Using an Instant Pot
- Set the Instant Pot to high pressure for 18 minutes. Place the chicken, roasted tomatoes, 1 teaspoon smoked paprika, salt and pepper in the pot. Put the top on and press start. Once finished let the pressure out slowly.
While the chicken cooks
- Prepare your sweet potatoes. Using a heavy duty pan, melt the oil over medium/high heat. Add the sweet potatoes and turn the heat to medium low. Turn and toss every free minutes. Put a lid on it, if you have one – this will help steam them and cook faster. They are finished when they are tender in the middle and charred on the outside – roughly 12 minutes.
- Once the chicken is fully cooked, use 2 forks or tongs to shred the chicken. Mix in the chopped cilantro and remaining lime juice.
- To assemble the tacos, I toast my tortillas on the stove top so they are warmed throughout and have some charred bits on them. Sometimes I double up the tortillas so there are two – they break less and can carry more ingredients!
- Spoon about 6-8 sweet potatoes pieces onto the tortilla. Place some shredded chicken on top follow by a large dollop of the avocado cream (recipe to follow). Repeat.
- Serve with hot sauce, more cilantro and cotija cheese.
To make the Avocado Cream
- Mix everything together in a food processor or blender. Process until smooth. Taste test – may need more salt. Use for this recipe – this does not store well.
Notes
To make the recipe Paleo Friendly – omit the tortillas. Serve over lettuce greens or just with the sweet potato hash and chicken.
- Category: Chicken