For the BBQ Chicken

4 flour or corn tortillas
2lb chicken breast, sliced into thin strips
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
½ tsp cayenne pepper
½ tsp salt
¼ tsp pepper
2-3 dashes liquid smoke
½ can beer
2 cups BBQ sauce

For the Buttermilk Dressing

1 avocado
1 green onion
1 jalapeno
1 lime
½ cup buttermilk
1 cup cilantro
½ tsp garlic powder
½ tsp onion powder
½ tsp dried parsley
½ tsp salt

For the Slaw

3 cups slaw
2 tbs mayo
¼ cup avocado ranch dressing made above
1 jalapeno
1 lime
½ cup cilantro, roughly chopped
½ tsp salt

Step 1

Brush both sides of the tortillas with oil and drape them over a long aluminum foil tent.

Step 2

Place in 350deg oven for 10 minutes or until golden brown.

Step 3

Place and stir the chicken, seasonings, liquid smoke, beer, and BBQ sauce in the multicooker.

Step 4

Close the lid and pressure-cook for 20 minutes before releasing the steam and removing the chicken.

Step 5

Place all the buttermilk dressing ingredients in a blender and blend until smooth.

Step 6

Place your favorite slaw blend in a large bowl with mayo, and the dressing you have just made, then mix.

Step 7

Shred the chicken and place in a taco shell.

Step 8

Top with some additional BBQ sauce, followed by slaw and avocado dressing.

Step 9

Feel free to garnish with additional cilantro or lime juice if desired.