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!
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
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In a bowl, stir together the tomato sauce, chicken broth, garlic powder, chili powder, cumin, oregano, sugar, salt, and pepper.
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In a large pan, heat the olive oil over medium-high heat. Season the chicken generously with salt and pepper.
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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.
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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.
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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.
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Remove the skin and bones and shred the chicken with 2 forks.
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Pour the remaining sauce from the pan over the shredded chicken and toss to coat. Season with salt and pepper to taste.
Pineapple Salsa
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Combine all the ingredients in a bowl, then place in the refrigerator until ready to use.
To assemble the tacos:
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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.
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Top with ¼ cup of chicken, a drizzle of cilantro sauce, and 1 tablespoon of pineapple salsa.
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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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