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–+ servings

Pulled Chicken Tacos

So fresh, so tasty, so easy! I just love how simple this meal is, yet the flavours are next level!
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Servings 4

Ingredients
 
 

  • 1 1/2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika sweet smoked
  • 1/2 teaspoon sea salt
  • 1 teaspoon cracked black pepper
  • 600 g chicken thighs chopped into 5 cm pieces
  • 2 tablespoons tomato paste
  • 2/3 cup pineapple juice canned or fresh
  • 1 teaspoon chicken stock powder
  • 2 tablespoons water
  • Pulled Chicken
  • 3/4 cup greek yoghurt
  • 1/2 cup mayonnaise
  • 1 lime juice squeezed
  • Creamy Yoghurt Mayo
  • extra virgin olive oil for frying
  • tortillas soft
  • cos lettuce shredded
  • 2 cups pineapple pieces fresh or canned
  • 1/2 red onion finely diced
  • 1 cup coriander leaves
  • 1 jalapeño finely sliced
  • lime wedges
US Customary - Metric

Instructions
 

  • For the pulled chicken: In a medium bowl, combine the olive oil, ground cumin, ground coriander, paprika, sea salt and pepper. Add the chicken pieces and coat them with the spice mix. Transfer the marinated chicken to your slow cooker. Add the tomato paste, pineapple juice, chicken stock powder and water. Mix well, place the lid on and cook on high for 4 hours. Remove the lid and shred the chicken with two forks. Return the chicken to the juices in the slow cooker and keep warm until ready to serve.
    1 1/2 tablespoons extra virgin olive oil, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon paprika, 1/2 teaspoon sea salt, 1 teaspoon cracked black pepper, 600 g chicken thighs, 2 tablespoons tomato paste, 2/3 cup pineapple juice, 1 teaspoon chicken stock powder, 2 tablespoons water
  • For the creamy yoghurt mayo: Mix all the ingredients in a bowl. Season to taste.
    3/4 cup greek yoghurt, 1/2 cup mayonnaise, 1 lime
  • Place a medium frying pan over medium heat. Add a little olive oil and fry the tortillas for 1 minute on each side. Remove and stack on a plate covered with foil to keep warm. You can also just warm the tortillas in the oven or microwave if you’d prefer.
    extra virgin olive oil, tortillas
  • To assemble: Top the tortillas with cos lettuce, pulled chicken, pineapple pieces, red onion, coriander and jalapeño. Dollop on some yoghurt mayo and squeeze over the fresh lime juice.
    cos lettuce, 600 g chicken thighs, 2 cups pineapple pieces, 1/2 red onion, 1 cup coriander leaves, 1 jalapeño, 1/2 cup mayonnaise, 1 lime

Keywords

Dinner, Lunch
Allergen Nut-free
Protein Chicken
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