Pulled Chicken Tacos with Pineapple Salsa
User Reviews
5.0
39 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr 10 mins
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Servings
8 tacos
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Calories
255 kcal
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Course
Main Course
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Cuisine
Mexican
Pulled Chicken Tacos with Pineapple Salsa
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This recipe for pulled chicken tacos with pineapple salsa is flavorful shredded chicken combined topped with sweet and tangy salsa and creamy cilantro sauce, all stuffed inside warm corn tortillas.
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Ingredients
For the chicken
- 2 teaspoons olive oil
- 4 small or 3 large bone- skin-on chicken breasts
- 1 16 ounce Can of Tomato Sauce or 2 8 ounce cans
- 2/3 cup chicken broth
- 1 teaspoon garlic powder
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the pineapple salsa
- 1 cup pineapple finely diced
- 1/2 cup red bell pepper finely diced
- 2 tablespoons red onion finely minced
- Juice of 1 lime
- 1/2 cup loosely packed cilantro leaves finely chopped
- salt to taste
For the cilantro sauce
- 1 cup sour cream can use light
- 1/2 cup fresh cilantro leaves roughly chopped
- 2 teaspoons lime juice
- 1 1/2 teaspoons honey
- 1/4 cup prepared green salsa
- salt and pepper to taste
For assembly
- 1 cup finely shredded purple cabbage
- 16 Sol de Oro Taco Truck Style Mini Corn Tortillas or 8 Sol de Oro regular sized corn tortillas
- Optional garnishes: lime wedges and cilantro leaves
Instructions
- For the chicken:
- In a bowl stir together the tomato sauce, chicken broth, garlic powder, chili powder, cumin, oregano, sugar, salt and pepper.
- In a large pan heat the olive oil over medium high heat. Season the chicken generously with salt and pepper. Place the chicken skin side down and cook for 4-6 minutes or until golden brown.
- Flip the chicken and cook on the other side until golden brown.
- Take the pan off the heat and pour the tomato sauce mixture over the chicken; the chicken should be at least 2/3 of the way covered. (Add more chicken broth if needed).
- Place the pan back on the heat and bring the sauce mixture to a boil. Cover the pan and reduce the heat to low. Simmer for 35 minutes or until chicken is cooked through. Remove the skin and bones and shred the chicken with 2 forks. Pour the remaining sauce from the pan over the shredded chicken and toss to coat. Season with salt and pepper to taste.
- Crockpot instructions: Place the chicken and tomato sauce mixture in a crockpot. Cook for 4 hours on high or 8 hours on low.
- For the pineapple salsa: Combine all the ingredients in a bowl; place in the refrigerator until ready to use.
- For the cilantro sauce: Place all of the ingredients in the food processor and blend until smooth.
- To assemble the tacos:
- Place 2 mini corn tortillas on top of each other (for a total of 8 stacks of tortillas). Divide the cabbage evenly among the tortillas. Top with 1/4 cup chicken, a drizzle of cilantro sauce and a tablespoon of pineapple salsa.
- Serve with lime wedges and cilantro leaves if desired.
Notes
- The pineapple salsa can be made one day in advance.The cilantro sauce can be made one day in advance.The pulled chicken can be made up to 2 days in advance.
Nutrition Information
Show Details
Calories
255kcal
(13%)
Carbohydrates
14g
(5%)
Protein
13g
(26%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Cholesterol
57mg
(19%)
Sodium
309mg
(13%)
Potassium
265mg
(8%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
915IU
(18%)
Vitamin C
15.3mg
(17%)
Calcium
69mg
(7%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 8tacos
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 14g | 5% |
| Protein | 13g | 26% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 57mg | 19% |
| Sodium | 309mg | 13% |
| Potassium | 265mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 915IU | 18% |
| Vitamin C | 15.3mg | 17% |
| Calcium | 69mg | 7% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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