Pulled Chicken Tacos with Tomatillo Salsa
These Pulled Chicken Tacos are a flavor-packed delight! Tender chicken meets zesty tomatillo salsa for a perfect taco night.
Servings: 4 servings
Ingredients
For the Chicken:
- 200 g chicken breast
- 50 g barbecue sauce
- 1 tbsp cajun seasoning
- 15 ml neutral oil
For the Toppings:
- 200 g pickled green tomatoes
- 50 g pickled jalapenos
- 30 ml sour cream
- 20 g fried onion
Instructions
Cooking Instructions:
- Step 1: Cook the Chicken - Heat the neutral oil in a skillet over medium heat. Add the chicken breast and cook for about 6-7 minutes on each side until fully cooked.
- Step 2: Shred the Chicken - Remove the chicken from the skillet and let it rest. Shred it into bite-sized pieces using two forks or a shredder.
- Step 3: Season the Chicken - In a mixing bowl, combine the shredded chicken with barbecue sauce and cajun seasoning. Mix until evenly coated.
- Step 4: Prepare the Toppings - Finely chop the white onion. Drain the pickled green tomatoes and jalapenos, and prepare sour cream and fried onions.
- Step 5: Warm the Tortillas - In the same skillet, warm the tortillas for about 30 seconds on each side until soft and pliable.
- Step 6: Assemble the Tacos - Place a generous amount of pulled chicken on each tortilla. Top with pickled green tomatoes, chopped onions, jalapenos, sour cream, and fried onions.
Equipment
- Skillet
- Shredder or two forks
- Mixing Bowl
- Serving Platter
Notes
- Store leftover pulled chicken in an airtight container for up to 3 days.
- Keep toppings separate until serving to maintain freshness.
- Reheat chicken gently to keep it moist.