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Shredded Chicken Tacos

105 mins

Super easy chicken tacos will become a regular dish in your rotation. You'll love all of the flavor and none of the stress. 

PREP: 15 mins
COOK: 90 mins

For the Chicken:
¾ cup fresh tomato salsa
½ large yellow onion, chopped
2 large cloves garlic, chopped
½ jalapeno, minced
1 teaspoon cumin
1 teaspoon salt
½ teaspoon pepper
1½ pounds boneless chicken breasts and thighs
½ cup water

For the Tacos:
1 small head purple cabbage, shredded or thinly sliced
3 tablespoons rice vinegar
1 tablespoon maple syrup
12 (6-inch) corn tortillas
2 large avocados, sliced
¼ cup French feta, crumbled
¼ cup sour cream
Juice of 1 lime
1 cup PEARLS Sliced Black Olives
¼ cup cilantro leaves
Salt and pepper

Cooking Instructions

Add the salsa, onion, garlic, jalapeno, cumin, salt, and pepper to a large heavy-bottomed pot, like a dutch oven. Nestle in the chicken and pour water over the top. Bring to a simmer over low heat and cook, covered for 1½-2 hours until the chicken falls apart when poked with a wooden spoon. Use a wooden spoon to shred the chicken.
In a medium mixing bowl, toss the cabbage with rice vinegar, maple syrup, and a pinch of salt and pepper until well combined.
In a small bowl, combine the sour cream with the lime juice and season with salt, to taste.
Lightly char the tortillas directly over a medium-low flame, flipping once or warm each tortilla in a dry pan until just pliable, about one minute on each side.
Build the tacos by layering each tortilla with chicken, pickled cabbage, avocado, feta, sour cream, olives, and cilantro.


Black Pitted

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