Dinner

Easy Pulled Chicken Tacos

 

What I love about these Easy Pulled Chicken Tacos, apart from their amazingly delicious flavour, is how easy they are to make!  What’s also great is how each component can be made ahead of time so that when you’re ready to have the tacos, it’s just a matter of assembling everything together!  These tacos were inspired by those tasty food truck-type tacos and they are definitely on par!  They feature a soft flour tortilla filled with slow-cooked pulled chicken breast, melty Monterey Jack cheese, avocado, fresh pico de gallo and a drizzle of lime crema on top.

 

 

 

 

 

Tips for Making Perfect Tacos

 

  1. Allow the pico de gallo to rest: Resting the pico de gallo for ~1 hour before assembling the taco allows the flavours to blend.
  2. Make the pico de gallo fresh:  The pico de gallo tastes best if eaten within 24 hours of when it was made.
  3. Serve warm:  Serve the tacos while the tortilla, cheese and chicken are still warm for the best flavour.

 

 

Recipe Q & A

Q:  Why is my pulled chicken tough?
A:   The pulled chicken can get tough if overcooked.  To avoid this, stop cooking the chicken once it is tender enough to shred.

 

 

 

Easy Pulled Chicken Tacos


Recipe By:      Blue Ribbon Eats
Servings:         8 tacos
Prep Time:     60 minutes

 

 

INGREDIENTS

 

Pulled Chicken:

2 large organic chicken breasts

1 tablespoon extra-virgin olive oil

1/2 – 1 cup medium salsa (Tostitos brand)

1 tablespoon packed brown sugar

1 cup chopped grape tomatoes

1/2 tablespoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon ground cumin

1 teaspoon sea salt

1/2 teaspoon ground black pepper

 

Crema:

1/4 cup 7% sour cream

1/2 cup + 2 tablespoons half & half cream

1 tablespoon adobo sauce (from chipotle in adobo sauce)

juice of 1/2 lime

zest of 1/2 lime

1/8 teaspoon sea salt

1/4 teaspoon sugar

 


Pico de Gallo:

1 1/2 cups finely diced grape tomatoes

1/3 cup finely chopped sweet onion

juice of 1/2 lime

2 tablespoons finely chopped cilantro

 

1 1/2 cups grated Monterey Jack cheese

8 small white soft tortillas

1 large avocado, cut into 8 slices

 

 

INSTRUCTIONS

 

Pulled Chicken:
  1. Add all the ingredients to the pot of the slow-cooker.  Mix until combined.
  2. Set the slow-cooker to the 6 hour (high setting).
  3. Allow the chicken to cook until it is tender and can be easily shredded with a fork, ~4 hours.

 

Pico de Gallo:
  1. Combine all ingredients in a bowl and stir until blended.
  2. Refrigerate for ~1 hour before serving.

 

Crema:
  1. In a bowl combine the sour cream, adobo sauce, lime juice, lime zest, salt and sugar and mix with a whisk until blended.
  2. Add half of the half & half cream and mix until blended.  Add the remaining half & half cream and mix until blended.

 

Assembly:
  1. To assemble each taco, place a tortilla on a serving plate.  Add some Monterey Jack cheese in the middle.  Microwave for a few seconds until the tortilla is warm and the cheese is melted.
  2. Add a slice of avocado on top and some pulled chicken on top.  Add some pico de gallo on top and drizzle crema on top.  Serve warm.

 

 

Yields 8 tacos

Easy Pulled Chicken Tacos

60 minPrep Time

1 hrTotal Time

Save RecipeSave Recipe
Recipe Image

Ingredients

Pulled Chicken:

2 large organic chicken breasts

1 tablespoon extra-virgin olive oil

1/2 - 1 cup medium salsa (Tostitos brand)

1 tablespoon packed brown sugar

1 cup chopped grape tomatoes

1/2 tablespoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon ground cumin

1 teaspoon sea salt

1/2 teaspoon ground black pepper

Crema:

1/4 cup 7% sour cream

1/2 cup + 2 tablespoons half & half cream

1 tablespoon adobo sauce (from chipotle in adobo sauce)

juice of 1/2 lime

zest of 1/2 lime

1/8 teaspoon sea salt

1/4 teaspoon sugar

Pico de Gallo:

1 1/2 cups finely diced grape tomatoes

1/3 cup finely chopped sweet onion

juice of 1/2 lime

2 tablespoons finely chopped cilantro

1 1/2 cups grated Monterey Jack cheese

8 small white soft tortillas

1 large avocado, cut into 8 slices

Instructions

    Pulled Chicken:
  1. Add all the ingredients to the pot of the slow-cooker.  Mix until combined.
  2. Set the slow-cooker to the 6 hour (high setting).
  3. Allow the chicken to cook until it is tender and can be easily shredded with a fork, ~4 hours.
  4. Pico de Gallo:
  5. Combine all ingredients in a bowl and stir until blended.
  6. Refrigerate for ~1 hour before serving.
  7. Crema:
  8. In a bowl combine the sour cream, adobo sauce, lime juice, lime zest, salt and sugar and mix with a whisk until blended.
  9. Add half of the half & half cream and mix until blended.  Add the remaining half & half cream and mix until blended.
  10. Assembly:
  11. To assemble each taco, place a tortilla on a serving plate.  Add some Monterey Jack cheese in the middle.  Microwave for a few seconds until the tortilla is warm and the cheese is melted.
  12. Add a slice of avocado on top and some pulled chicken on top.  Add some pico de gallo on top and drizzle crema on top.  Serve warm.
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https://evipatissier.com/2019/06/05/chicken-tacos/

 

 

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