Step 1

Preheat the oven to 425° F with the rack in the center position

Step 2

To an Instant Pot, add the chicken, salsa, and taco seasoning

Step 3

Seal the lid and pressure cook on high for 10 minutes

Step 4

Manually release the steam.Using 2 forks, shred the chicken and transfer it to a large bowl

Step 5

Stir in ¼ cup of the sour cream.Warm the tortillas in the microwave for 30 to 60 seconds, or until pliable

Step 6

Rub a sheet pan with 1½ tablespoons of the olive oil, then arrange the tortillas on the sheet pan in a single layer

Step 7

Add ¼ cup of the chicken filling and 2 tablespoons of both cheeses to one half of each tortilla

Step 8

Fold tortillas over the filling and gently press to adhere

Step 9

Lightly brush tortillas with remaining olive oil (see Note), then bake for 20 minutes, flipping halfway through, until crispy and the cheese melted

Step 10

For extra crispy edges, broil for 1-2 minutes on high.Meanwhile, add the remaining sour cream, avocado, onion powder, garlic powder, salt, cilantro, jalapeno, and lime juice to the base of a food processor or blender and blend until smooth

Step 11

Fill the tacos with the lettuce

Step 12

Top each taco with the avocado sauce and hot sauce to serve