Orange Pulled Chicken Tacos w/ Pineapple Salsa
SERVES FOUR
PREP TIME: 45 MINS + 4 HOURS SLOW COOKING
COOK TIME: 15 MINS
Ingredients
FOR THE CHICKEN
1 TRAY CHICKEN OF CHOICE, I USED BREAST
1 TIN DICED TOMATOES
1 CUP FRESHLY SQUEEZE ORANGE JUICE
4 GARLIC CLOVES, MINCED
2 TSP CUMIN
2 TSP PAPRIKA
2 TSP CORIANDER
2 TSP CHILLI POWDER
2 TSP OREGANO
1 TBSP WHITE SUGAR
SALT & PEPPER
FOR THE PINEAPPLE SALSA
1/2 HEAD PINEAPPLE, SKIN AND CORE REMOVED, DICED
1/2 STALK SPRING ONION, DICED
1/2 CUP CORIANDER, ROUGHLY CHOPPED
1 JALAPENO, DESEEDED AND FINELY DICED
1 LEBANESE CUCUMBER, FINELY DICED
SALT AND PEPPER
DRIZZLE OLIVE OIL
2 TSP FRESH LIME JUICE
FOR THE GUACAMOLE
1 AVOCADO, SMASHED
1/2 STALK SPRING ONION, DICED
2 TBSP CORIANDER, ROUGHLY CHOPPED
1 TSP CHILLI FLAKES
1 TBSP FRESH LEMON OR LIME JUICE
DRIZZLE OLIVE OIL
SALT AND PEPPER
FOR THE PICKLED ONIONS
1 RED ONION, SLICED
1 CUP VINEGAR OF CHOICE LIKE WHITE OR APPLE CIDER
1 TBSP LEMON OR LIME JUICE
GENEROUS CRACK SALT
2 TSP SUGAR (OPTIONAL)
FOR THE SLAW
1 CUP RED CABBAGE, SLICED
1/2 CUP CORIANDER, ROUGHLY CHOPPED
1/2 CUP SPRING ONION, SLICED
FOR THE SLAW DRESSING
2 TSP KEWPIE MAYONNAISE
2 TSP SRIRACHA (OPTIONAL)
1 TSP DIJON MUSTARD
1 TSP LEMON OR LIME JUICE
SALT AND PEPPER
OTHER
CORN OR FLOUR TORTILLAS
2 TBSP FRESH LIME OR LEMON JUICE
2 TBSP OLIVE OIL
2 TO 3 TBSP RESERVED COOKING LIQUID
Utensils
SLOW COOKER
FRY PAN
SHARP KNIVES
GARLIC MINCER
MIX OF SERVING BOWLS
Method
POP ALL OF YOUR CHICKEN INGREDIENTS INTO A SLOW COOKER, TOSSING WITH YOUR HAND TO COAT CHICKEN, ENSURING IT IS ALMOST COVERED. COOK ON LOW FOR 4 HOURS OR UNTIL YOU CAN SHRED WITH A FORK
PREPARE ALL OTHER TACO COMPONENTS, DOING AS MANY OR AS FEW AS YOU DESIRE. PREPARE ALL IN BOWLS, TOSSING THE SLAW, SALSA AND LEAVING THE ONIONS TO PICKLE FOR AT LEAST 40 MINS
REMOVE CHICKEN FROM SLOW COOKER AND SHRED WITH TWO FORKS, RESERVING COOKING LIQUID FOR PAN FRYING
IN A FRY PAN OVER MEDIUM TO HIGH HEAT, DRIZZLE OLIVE OIL BEFORE ADDING CHICKEN, LEMON OR LIME JUICE AND 2 TO 3 TBSP OF THE RESERVED COOKING LIQUID. COOK, TOSSING OCCASIONALLY UNTIL CHICKEN BECOMES CRISPY, WITH A LITTLE CHAR
HEAT YOUR TORTILLAS FOR A FEW SECONDS OVER THE OPEN FLAME BEFORE SERVING
ASSEMBLE ALL TACO ELEMENTS AND ENJOY!
