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