Pulled Chicken Tacos
Make the ultimate pulled chicken tacos with juicy shredded chicken slow cooked in zesty salsa sauce, loaded with beans, corn, cheese, and creamy avocado dressing.
Servings: 4 servings
Equipment
Ingredients
For the chicken:
- 1¼ pounds chicken breasts skinless and boneless
- 1¾ cup salsa
- 2 tablespoons dark brown sugar
- 1 tablespoon smoked paprika
- ½ tablespoon onion powder
- ½ tablespoon garlic powder
- 2 teaspoon cumin powder
- 1 teaspoon chili powder
- salt and freshly ground black pepper to taste
For the tacos:
- 1 tablespoon olive oil
- 8 flour or corn tortillas
- 1 cup canned red kidney beans rinsed and drained
- ½ cup canned corn rinsed and drained
- 2 cups finely shredded mozzarella cheese
- fresh cilantro or parsley for garnish
For the avocado sauce:
- 1 large avocado peeled, pitted, chopped
- ¼ cup Greek yogurt
- 2 tablespoons lime juice
- salt and freshly ground black pepper to taste
Instructions
Prepare the chicken:
- Combine the ingredients. In the slow cooker, add salsa, brown sugar, smoked paprika, onion powder, garlic powder, cumin powder, chili powder, and salt and pepper to taste. Add the chicken.
- Cook. Cook the chicken on a HIGH setting for 3 hours or on LOW for 5-6 hours.
- Shred the chicken. Remove the chicken from the slow cooker. Shred the chicken using two forks, and add ¼ cup of the cooking/salsa sauce to the shredded chicken.
- Make the avocado sauce. While the chicken is cooking, prepare the avocado sauce. Add avocado, Greek yogurt, lime juice, and salt and pepper to taste in a food blender. Blend until smooth. You can also use an immersion blender.
Assemble the tacos:
- Coat the tortillas. Brush a large skillet with oil. Generously brush the flour tortillas with the cooking/salsa sauce from the slow cooker. (optional step)
- Assemble the tacos. Place the tortilla, salsa side up, in the heated skillet. Add 1/8 of the cheese, 1/8 of the chicken, 1/8 of the red beans, and 1/8 of the corn on top of the tortillas.
- Fry it. Fold the tortilla in half and cook for 3-4 minutes. Gently lift and flip the tortilla and cook for another 3 minutes. Repeat with the remaining ingredients.
- Serve. Serve the warm chicken tacos with the avocado sauce and chopped cilantro or parsley.
Notes
- Chicken options. Substitute chicken breast with boneless and skinless chicken thighs if you prefer.
- Seasoning. For more flavor, add taco seasoning.
- Warming the tortillas. You can skip the step of brushing the tortillas with the cooking/salsa sauce and use them as they are. I find the sauce delicious, and it would be a waste not to use it.
- Cheese options. Try adding some fresh cotija cheese or replacing mozzarella cheese with Monterey Jack cheese for a different finish.
Nutrition
Serving: 2tacos | Calories: 686kcal | Carbohydrates: 55g | Protein: 53g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 136mg | Sodium: 1451mg | Potassium: 1460mg | Fiber: 12g | Sugar: 13g | Vitamin A: 2069IU | Vitamin C: 12mg | Calcium: 422mg | Iron: 4mg
