Pulled Chicken Tacos with Pineapple Salsa
Ingredients
The chicken
-
2
teaspoons
olive oil
-
4
small or 3 large
bone-in skin-on chicken breasts
-
1
16 ounce can
tomato sauce
-
⅔
cup
chicken broth
-
1
teaspoon
garlic powder
-
1
tablespoon
chili powder
-
1
teaspoon
cumin
-
1
teaspoon
oregano
-
½
teaspoon
sugar
-
½
teaspoon
salt
-
¼
teaspoon
pepper
The pineapple salsa
-
1
cup
pineapple, finely diced
-
½
cup
red bell pepper, finely diced
-
2
tablespoons
red onion, finely minced
-
1
lime
juice
-
½
cup
cilantro leaves, finely chopped
-
to taste
salt
The cilantro sauce
-
1
cup
sour cream
-
½
cup
fresh cilantro leaves, roughly chopped
-
2
teaspoons
lime juice
-
1 ½
teaspoons
honey
-
¼
cup
prepared green salsa
-
to taste
salt and pepper
For assembly
-
1
cup
finely shredded purple cabbage
-
16
Sol de Oro Taco Truck Style Mini Corn Tortillas
-
optional
lime wedges and cilantro leaves
Instructions
- Prepare the chicken by mixing tomato sauce, chicken broth, and spices in a bowl.
- Heat olive oil in a pan and cook seasoned chicken until golden brown on both sides.
- Pour the sauce mixture over the chicken, bring to a boil, cover, and simmer until cooked through.
- Remove skin and bones, shred the chicken, and mix with remaining sauce.
- For the pineapple salsa, combine all salsa ingredients in a bowl and refrigerate.
- For the cilantro sauce, blend all sauce ingredients in a food processor until smooth.
- To assemble, stack tortillas, add cabbage, chicken, cilantro sauce, and pineapple salsa.
Nutrition Facts (estimated)
Servings
8 tacos
Calories
255
Total fat
16g
Total carbohydrates
14g
Total protein
13g
Sodium
309mg
Cholesterol
57mg
You might also like