Using a Slow Cooker

1. On the high setting, add in the chicken, roasted tomatoes, cumin, 1 teaspoon smoked paprika, salt and pepper.
2. Cook for 2-3 hours or until the chicken is cooked through.

Using an Instant Pot

1. 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

1. 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.
2. Once the chicken is fully cooked, use 2 forks or tongs to shred the chicken. Mix in the chopped cilantro and remaining lime juice.
3. 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!
4. 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.
5. Serve with hot sauce, more cilantro and cotija cheese.

To make the Avocado Cream

1. 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.