pulled chicken tacos

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.

Pulled Chicken Tacos with Pineapple Salsa

olive oil

chicken breasts

chicken broth

garlic powder

chili powder

cumin

oregano

sugar

salt

pepper

pineapple (finely diced)

red bell pepper (finely diced)

red onion (finely minced)

juice of 1 lime

cilantro leaves (finely chopped)

sour cream (can use light)

cilantro leaves (roughly chopped)

lime juice

honey

green salsa

salt and pepper

purple cabbage

Sol de Oro corn

lime cilantro leaves

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.

This best Shredded Chicken Tacos recipe brings together juicy chicken, Mexican spices, and a can of Rotel tomatoes to make some of the best tacos you&#039;ve ever had.

Best Shredded Chicken Tacos Recipe

Rotel tomatoes (10 oz)

garlic

onion

taco seasoning

flour tortillas

olive oil (divided)

sour cream

shredded cheese

cilantro

avocado

jalapeno

In a large skillet, drizzle one tablespoon of olive oil. Heat the skillet over medium heat. Place the chicken breast into the skillet and cook for 5 minutes on each side.

Pour in the chicken broth and cover with a lid to poach the chicken. Cook for 10-13 minutes, until a meat thermometer reads 165 degrees in the thickest part of the biggest chicken breast.

Remove the chicken and place it on a cutting board. Reserve the remaining chicken broth in a small bowl.

Drizzle the remaining olive oil and saute the onion and garlic.

While the onion and garlic cook, shred the chicken using two forks to pull the meat apart.

Add the chicken back to the skillet, the Rotel, taco seasoning and 2-3 tablespoons of the reserved chicken broth. Bring the taco meat to a simmer, adding additional chicken broth if more moisture is needed.

Serve the tacos with sour cream, shredded cheese, cabbage, cilantro, lime juice, avocado and/or jalapenos.

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Top 2 pulled chicken tacos recipes from across the web

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Pulled Chicken Tacos with Pineapple...

Best Shredded Chicken Tacos Recipe

The most viewed pulled chicken tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine