PULLED CHICKEN TACOS

So fresh, so tasty, so easy!!!!

Just LOVE how easy this meal is, yet the flavours and the deliciousness are next level!!!!

Serves 4

Ingredients:

Pulled Chicken:

• 600g chicken thighs, chopped into 5cm pieces

• 1.5 tablespoons extra virgin olive oil

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon sweet smoked paprika

• 1/2 teaspoon sea salt

• 1 teaspoon cracked black pepper

• 2 tablespoons tomato paste

• 2/3 cup pineapple juice (canned or fresh)

• 1 teaspoon chicken stock powder

• 2 tablespoons water

  Creamy Yoghurt Mayo:

• 3/4 cup Greek yoghurt

• 1/2 cup mayonnaise

• 1 lime, juiced

  To serve:

• Soft tortillas

• Shredded cos lettuce

• 2 cups pineapple pieces (canned or fresh)

• 1/2 red onion, finely diced

• 1 cup coriander leaves

• 1 jalapeno, finely sliced

• Fresh lime

Method:

1. In a medium-sized bowl, mix together the olive oil, ground cumin, ground coriander, paprika, sea salt and pepper. Mix together. Add the chicken pieces and coat them with the spice mix. Put the marinated chicken into a slow cooker. Add the tomato paste, pineapple juice, chicken stock powder and water. Mix well, place the lid on and turn on high for 4 hours. Remove the lid and shred the chicken with two forks. You can leave the chicken in the juices until ready to serve or keep on warm until ready.

2. For the creamy yoghurt mayo: mix together all ingredients in a bowl. Feel free to season.

3. Place a medium frying pan on medium heat, add a little olive oil and pan-fry the tortillas for 1 minute on each side. Remove and stack on a plate covered with foil so they keep warm. You can also just warm 3-4 tortillas in the oven or microwave if you’d prefer.

4. To assemble: Lay out the tortilla, add some cos lettuce, pulled chicken, pineapple pieces, red onion, coriander, and jalapeno. Dollop on some yoghurt mayo and squeeze over the fresh lime juice.