2tsp chipotle chili powder or 2 tbsp chopped Chipotle peppers in Adobo Sauce
Pico De Gallo
1 small red onion, finely diced
1 cupcherry tomatoes, diced
1/3cupcilantro, roughly chopped
juice from 1/2 a lime
1/3cupcashews, soaked in hot water for 10 mins
1tspchipotle chili powder or 1 tbsp chopped Chipotle peppers in Adobo Sauce
1large celery root
1cupshredded romaine lettuce
1 jalapeño, thinly sliced
For the Shredded Chicken
Place all of the ingredients for the chicken in the slow cooker and cook for 4 hours on low heat until the chicken is tender. Alternatively everything in the Instant Pot, close the valve and cook on Manual, High Pressure for 20 minutes.
Remove the chicken from the slow cooker and shred it using two forks.
Pour the remaining sauce from the pot into a blender and puree until completely smooth. Pour the sauce over the shredded chicken and stir until it is all evenly coated.
For the Salsa
Combine all of the ingredients for the salsa in a bowl and stir.
For the Chipotle Sauce
Combine all of the ingredients in a blender and blend until completely smooth. Taste and adjust to your liking by adding more water to make thinner in consistency, acidic with more lime juice or spicier with more chili.
For the Tortillas
Cut the two ends off of the celery root and then cut off the outer peel. Using a sharp knife cut the celery root into slices that are as thin as possible. If the tortillas are still quite thick I recommend running a knife over the top of each slice to shave them down.
Using a grill on medium heat, cook the tortillas for approximately 4 minutes per side until grill marks form and the tortillas are tender and pliable.
To Assemble the Tacos
Fill the tacos with the shredded chicken, shredded lettuce, salsa, avocado and chipotle sauce, top with sliced jalapeños and enjoy!