Cholula® Salsa Verde adds a tantalising tang to these craveable shredded chicken tacos, making for an easy weeknight dinner.
15 min
PREP TIME
4 hr
COOK TIME
15
INGREDIENTS
Servings: 6-8
INGREDIENTS
- Pulled Chicken
- 3 cups large (800 g – 1 kg) chicken breasts, skinless
- 1 x 28 g sachet
- 1 ½ tbsp (30 mL) oil
- 1 cup (250 mL) chicken stock
- ⅓ cup (80 mL) lime juice
- 1 cup (250 mL)
- Pico De Gallo
- 2 large tomatoes, seeds removed & finely diced
- ½ small red onion, finely diced
- ⅓ bunch fresh coriander leaves, finely chopped
- 1 tbsp (20 mL)
- 1 tbsp (20 mL) lime juice
- Salt, to taste
- To Serve
- Flour or corn tortillas
- Avocado, sliced or diced
INSTRUCTIONS
- 1 Pat dry chicken breasts and coat on all sides with Original Taco Seasoning. Heat oil in a large fry pan over MEDIUM-HIGH heat. Sear chicken breasts on all sides until nicely browned. Transfer seared chicken to a slow cooker with stock and lime juice. Cover and cook on HIGH for 4 hours or on LOW for 6 hours, or until meat is tender and cooked through.
- 2 Once cooked, remove chicken from liquid and use two forks to shred. Return shredded meat to slow cooker with Salsa Verde and stir well to combine. Cover and cook for a further 10 minutes on HIGH to heat through.
- 3 In a mixing bowl, combine all ingredients for the pico de gallo. Season to taste.
- 4 Warm tortillas on a greased non-stick pan or flat grill over MEDIUM-HIGH heat. Cook on both sides until tortillas soften and are lightly browned.
- 5 Enjoy pulled chicken on warmed tortillas topped with a generous amount of pico de gallo. Top with avocado and additional Salsa Verde.
