• Katherine Arthurs

Roasted Tomato Shredded Chicken + Sweet Potato Hash Tacos with Garlic Cotija Avocado Cream

Starting the weekend off right. Simply cooked shredded chicken with bites of roasted tomatoes, layered over smoked paprika sweet potato nuggets - YES! Top it all with creamy avocado cream - lots of lime + garlic. I love to add more cojita cheese + hot sauce at the table too!

Layers upon layers!

This makes a lot of chicken SO I always use the leftovers in quesadillas + salads. It also freezes well to use another time.

There are 2 versions of this recipe. One making the chicken in an Instant Pot + 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.

Roasted Tomato Shredded Chicken + Sweet Potato Hash Tacos with Garlic Cotija Avocado Cream

3 boneless skinless chicken breasts

1 8 oz. can roasted tomatoes

1 teaspoon cumin

1 1/2 teaspoons smoked paprika, divided

1/2 teaspoon each salt + 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)

Using a Slow Cooker

On the high setting, add in the chicken, roasted tomatoes, cumin, 1 teaspoon smoked paprika, salt + 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 + pepper in the pot. Put the top on + 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 + turn the heat to medium low. Turn + toss every free minutes. Put a lid on it, if you have one - this will help steam them + cook faster. They are finished when they are tender in the middle + charred on the outside - roughly 12 minutes.

Once the chicken is fulled cooked, use 2 forks or tongs to shred the chicken. Mix in the chopped cilantro + remaining lime juice.

To assemble the tacos, I toast my tortillas on the stove top so they are warmed throughout + have some charred bits on them. Sometimes I double up the tortillas so there are two - they break less + 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 + cotija cheese.


Garlic Cotija Avocado Cream

1 avocado, halves + cored

1 pinch salt + pepper

2 garlic cloves, peeled

2 tablespoons crumble cotjia cheese

1 small bunch fresh cilantro

juice from 1/2 lime

3 tablespoons coconut milk (full fat or regular)

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.

Note: To make the recipe Paleo Friendly - omit the tortillas. Serve over lettuce greens or just with the sweet potato hash + chicken.

This recipe is #dairyfree, #glutenfree + #paleofriendly