PULLED CHICKEN TACOS WITH
PINEAPPLE SALSA
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.
Course Main
Course
Cuisine Mexican
Keyword pineapple
salsa, pulled chicken tacos
Prep Time 30 minutes
Cook Time 40 minutes
Total
Time 1 hour 10 minutes
Calories 255 kcal
Author Dinner
at the Zoo
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 of
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 teaspoons and
½ honey
·
1/4 cup prepared
green salsa
·
salt
and pepper to taste
·
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
·
leaves Optional
garnishes: lime wedges and cilantro
Instructions
1.
For
the chicken:
2.
In
a bowl stir together the tomato sauce, chicken broth, garlic powder, chili
powder, cumin, oregano, sugar, salt and pepper.
3.
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.
4.
Flip
the chicken and cook on the other side until golden brown.
5.
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).
6.
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.
7.
Crockpot
instructions: Place the chicken and tomato sauce mixture in a crockpot. Cook for
4 hours on high or 8 hours on low.
8.
For
the pineapple salsa: Combine all the ingredients in a bowl; place in the
refrigerator until ready to use.
9.
For
the cilantro sauce: Place all of the ingredients in the food processor and
blend until smooth.
10. To assemble the tacos:
11. 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.
12. Serve with lime wedges and cilantro leaves
if desired.
Recipe
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.
The cilantro sauce can be made one day in advance.
The pulled chicken can be made up to 2 days in advance.
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