All the wonderful traditional taco flavors with a sweet and tangy salsa wrapped in warm tortillas!
Who says tacos are only for taco tuesday? Try these once and you’ll be making them all year round whenever you like. I’ve always eaten beef tacos but these pulled chicken tacos may have just stolen the spotlight. So many amazing flavor all composed inside a simple flour tortilla! The best part of this recipe? Everything component can be made in advance and when it’s time to eat, just assemble and serve!
The pulled chicken I used was simply chicken breasts cooked in a tomato sauce mixture infused with Mexican spices. It may sound overwhelming and complicated but you literally just throw everything in a pot and let it simmer till the chicken is cooked through. The only actual working you need to do is the prepping and pulling of the chicken.
The tacos are topped with fresh pineapple salsa which really gives it a boost in flavor and lifts the whole dish to another level. If you’ve got extra pineapple salsa, you can serve it with some chips. It makes a great snack! Also, theres two types of people in this world, those who love cilantro and those who don’t,. Frankly, I’m on the don’t side and I omitted the cilantro sauce many love to drizzle on top. So my tacos are missing the green element… I planned to top it off with some fresh basil but unfortunately I couldn’t find any in the grocery store… But not to worry, they still taste amazing!
Just two fully stuffed tortillas make this one super filling meal. If you choose to reduce the size of your tacos, eating them with Mexican rice and beans would make a delicious complete meal. Now, if your as taco obsessed as I am, you’ll be coming back to this recipe over and over again!
- 1 tbsp Olive Oil
- 1 Bell Pepper, seeds and stem removed, cut into 1/2 inch thick strips
- 3/4 Red Onion, sliced
- 2 tsp Ground Cinnamon
- 1tsp Ground Cumin
- 1 tsp Ground Cayenne Pepper
- 2 tsp Ground Paprika
- 2 cloves Garlic, minced
- 15 ounces can of Chopped Tomatoes
- 2 tsp Granulated Sugar
- 1tbsp Worcestershire Sauce
- 1 tbsp Apple Cider Vinegar
- 2 skinless, boneless Chicken Breasts
- Tortillas, to serve
- 1 cup fresh Pineapple, cubed
- 8 – 9 Cherry Tomatoes, chopped
- 1/4 Red Onion
- 2 tsp Lime Juice
- 1/2 tsp Sriracha
- 1/4 tsp Salt
- Prep and cut all ingredients.
- In a large pot heat the olive oil over a medium heat.
- Cook bell peppers and onions in pot until onions.
- Add cumin, cinnamon, cayenne and paprika. Stir together until onions are translucent and soft.
- Mix the garlic in and cook for a further minute until fragrant. Pour tomatoes and sugar, Worcestershire sauce and vinegar. Stir well, scraping the bottom to make sure nothing is stuck to the bottom. Bring to a boil.
- Cut chicken breasts in half and submerge into sauce. Leave to simmer on a medium-low heat, stirring occasionally for 30 minutes.
- Remove the chicken breasts from the sauce and leave the sauce on the stove to stay warm. On a cutting board, use two forks to shred the chicken (one to hold the meat still and the other to pull). Stir the shredded chicken back into the sauce and take off the heat.
- Place chopped pineapples into a bowl with tomato, reed onion, lime juice, sriracha and salt. Stir together and chill until needed.
- Warm tortillas over a low heat in the oven, flipping once.
- Top with shredded chicken and pineapple sauce.
- Both the apple cider vinegar and lime juice can be used in replace of one another.
- Serve with sour cream and cilantro if desired.