Name: Pulled Chicken Tacos With Pineapple Salsa Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Mexican
Ingredients: For Chicken:; 2 tsp olive oil; 4 chicken breasts; 16 oz tomato sauce; ⅔ cup chicken broth; 1 tsp garlic powder; 1 tbsp chili powder; 1 tsp cumin; 1 tsp oregano; ½ tsp sugar; ½ tsp salt; ¼ tsp pepper; For Pineapple Salsa:; 1 cup pineapple; ½ cup red bell pepper; 2 tbsp red onion; 1 lime; ½ cup cilantro leaves; salt; For Cilantro Sauce:; 1 cup sour cream; ½ cup fresh cilantro leaves; 2 tsp lime juice; 1½ tsp honey; ¼ cup green salsa; salt and pepper; For Assembly:; 1 cup purple cabbage; 16 Sol de Oro Taco Truck Style Mini Corn Tortillas; Optional garnishes:

pulled chicken tacos with pineapple salsa recipe

How To Make Pulled Chicken Tacos with Pineapple Salsa

Whip up a hearty plate of these pulled chicken tacos, served with tender chicken, crunchy purple cabbage, paired with a sweet and tangy pineapple salsa!

Preparation: 30 minutes

Cooking: 40 minutes

Total: 1 hour 10 minutes

Serves:

Ingredients

For Chicken:

2tspolive oil
4chicken breasts,(3 large), bone and skin-on
16oztomato sauce,(1 can), or 2 (8 oz cans)
⅔cupchicken broth
1tspgarlic powder
1tbspchili powder
1tspcumin
1tsporegano
½tspsugar
½tspsalt
¼tsppepper

For Pineapple Salsa:

1cuppineapple,finely diced
½cupred bell pepper,finely diced
2tbspred onion,finely minced
1lime,juiced
½cupcilantro leaves,loosely packed, finely chopped
salt,to taste

For Cilantro Sauce:

1cupsour cream,can use light
½cupfresh cilantro leaves,roughly chopped
2tsplime juice
1½tsphoney
¼cupgreen salsa,prepared
salt and pepper,to taste

For Assembly:

1cuppurple cabbage,finely shredded
16Sol de Oro Taco Truck Style Mini Corn Tortillas,or 8 de Oro regular sized corn tortillas

Optional Garnishes:

lime wedges
cilantro leaves

Instructions

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 to 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, with the chicken being at least ⅔ of the way covered.
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 the 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.

Pineapple Salsa

Combine all the ingredients in a bowl, then place in the refrigerator until ready to use.

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 ¼ cup of chicken, a drizzle of cilantro sauce, and 1 tablespoon of pineapple salsa.
Serve with lime wedges and cilantro leaves, and enjoy!

Nutrition

Calories: 380.14kcal
Fat: 17.01g
Saturated Fat: 6.14g
Trans Fat: 0.09g
Monounsaturated Fat: 6.18g
Polyunsaturated Fat: 3.00g
Carbohydrates: 35.90g
Fiber: 6.13g
Sugar: 8.66g
Protein: 23.77g
Cholesterol: 71.23mg
Sodium: 746.18mg
Calcium: 122.06mg
Potassium: 697.11mg
Iron: 2.82mg
Vitamin A: 140.75µg
Vitamin C: 39.40mg

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