Fry Bread:
2 cups Lorraine’s GF All Purpose Flour
1 tablespoon baking powder
1⁄2 teaspoon sea salt
1 tablespoon avocado oil
3/4 cup milk
1 tbs sour cream
1 egg
oil (for deep frying)
For the shredded chicken cook in INSTAPOT:
1 tablespoon extra-virgin olive oil
1 1/2 pounds boneless skinless chicken breasts (about 3 small/medium or 2 medium/large)
2 teaspoons kosher salt, divided
1/2 teaspoon black pepper
1 small yellow onion or 1/2 large yellow onion, thinly sliced
1 1/2 teaspoons (4 cloves) garlic minced
2 teaspoons chili powder
3 pieces chipotle peppers in adobo from a can, finely chopped (if you love heat, add an extra pepper or stir in a few teaspoons of sauce from the can)
1 can (14 ounces) fire roasted diced tomatoes
Juice of 1 medium lime
For the avocado SAUCE:
1 ripe avocado peeled and pitted
3/4 cup sour cream or Greek Yogurt
1/4 teaspoon kosher salt
Toppings: fresh cilantro, diced jalapeño, thinly sliced radishes, cheese, additional salsa, additional diced avocado