Ingredients
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1 lb boneless, skinless chicken thighs (about 3 medium)
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1 tsp garlic powder
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1 cup water
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1 ripe mango
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1 avocado
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1/4 small red onion
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4 small (6-inch) flour tortillas
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1 cup shredded Monterey Jack cheese
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1/2 tsp smoked paprika
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2 limes
Steps
1
Set grill to medium. Season the chicken with garlic powder and salt. Place in a multicooker, along with water. Seal and cook on high pressure 13 min. Quick-release the multicooker.
2
Meanwhile, peel and finely chop the mango, avocado, and red onion.
3
Use tongs to transfer cooked chicken from multicooker to large bowl and shred with forks. Stir 2 tbsp of cooking liquid from multicooker into chicken. Discard remaining liquid.
4
Place the tortillas on grill and cook 2 min., until beginning to brown. Turn tortillas over and top with the cheese. Grill 2–3 min., until cheese melts. Divide chicken, mango, avocado, and red onion among tortillas. Sprinkle with the paprika and squeeze lime juice on top before serving.
