Pulled Chicken Tacos with Pineapple Salsa
User Reviews
5
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Prep Time
30 mins
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Cook Time
40 mins
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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
Description
In this recipe, chicken breasts are browned and then cooked in a spiced tomato and broth mixture simmered with garlic powder, chili powder, cumin, oregano, sugar, salt, and pepper until tender. After simmering, the chicken is shredded and coated in the flavorful sauce. The pineapple salsa adds a sweet and tangy contrast with diced pineapple, red bell pepper, red onion, lime juice, and cilantro, finely balanced with salt.
The cilantro sauce blends sour cream with fresh cilantro, lime juice, honey, green salsa, and seasonings, adding creaminess and brightness to the tacos. Assembly includes a layer of shredded purple cabbage for crunch and a choice of corn tortillas to hold the fillings.
The components can be prepared ahead: pineapple salsa and cilantro sauce up to one day in advance; the pulled chicken up to two days before serving. This eases meal prep and allows flavors to develop further before assembly.
Ingredients
For the chicken
- 2 teaspoons olive oil
- 4 chicken breast small or 3 large; bone- and skin-on
- 1 16 ounce tomato sauce or 2 8 ounce cans, can
- 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 black pepper
For the pineapple salsa
- 1 cup pineapple finely diced
- 1/2 cup red bell pepper finely diced
- 2 tablespoons red onion finely minced
- lime juice of 1
- 1/2 cup cilantro finely chopped, loosely packed leaves
- salt to taste
For the cilantro sauce
- 1 cup sour cream can use light
- 1/2 cup cilantro roughly chopped, fresh leaves
- 2 teaspoons lime juice
- 1 1/2 teaspoons honey
- 1/4 cup green salsa prepared
- salt to taste
- black pepper to taste
For assembly
- 1 cup purple cabbage finely shredded
- 16 corn tortillas or 8 Sol de Oro regular sized corn tortillas, Sol de Oro Taco Truck Style Mini
- lime wedges and leaves; optional garnishes
- cilantro wedges and leaves; optional garnishes
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
- Prepare the pineapple salsa up to one day ahead for best flavor melding.
- The cilantro sauce can also be made a day in advance to enhance the taste.
- Cook and shred the pulled chicken up to two days before serving to save time.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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