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

Servings tacos

Calories 255kcal

Author Sara Welch

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 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 1/2 teaspoons honey
1/4 cup prepared green salsa
salt and pepper to taste

For assembly

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
Optional garnishes: lime wedges and cilantro leaves

Instructions

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.

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.

Nutrition