Ingredients
For the Chicken
- 2 teaspoons olive oil
- 4 small or 3 large bone-in, skin-on chicken breasts
- 1 (16 ounce) can tomato sauce (or 2 cans of 8 ounces each)
- 2/3 cup chicken broth
- 1 teaspoon garlic powder
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the Pineapple Salsa
- 1 cup pineapple, finely diced
- 1/2 cup red bell pepper, finely diced
- 2 tablespoons red onion, finely minced
- Juice of 1 lime
- 1/2 cup loosely packed cilantro leaves, finely chopped
- Salt to taste
For the Cilantro Sauce
- 1 cup sour cream (can use light)
- 1/2 cup fresh cilantro leaves, roughly chopped
- 2 teaspoons lime juice
- 1 1/2 teaspoons honey
- 1/4 cup prepared green salsa
- Salt and pepper to taste
For Assembly
- 1 cup finely shredded purple cabbage
- 16 Sol de Oro Taco Truck Style Mini Corn Tortillas (or 8 regular-sized corn tortillas)
- Optional garnishes: lime wedges and cilantro leaves
Instructions
- Prepare the chicken sauce: In a bowl, stir together tomato sauce, chicken broth, garlic powder, chili powder, cumin, oregano, sugar, salt, and pepper until well combined.
- Brown the chicken: Heat olive oil in a large pan over medium-high heat. Season chicken breasts generously with salt and pepper. Place chicken skin-side down and cook for 4-6 minutes until skin is golden brown.
- Flip and brown other side: Turn the chicken breasts over and cook on the other side until golden brown as well.
- Add sauce mixture: Remove the pan from heat and pour the tomato sauce mixture over the chicken, ensuring the chicken is at least two-thirds submerged. Add more chicken broth if necessary.
- Simmer chicken: Return the pan to the stove, bring the sauce to a boil, then cover and reduce heat to low. Let it simmer gently for 35 minutes or until the chicken is cooked through.
- Shred chicken: Remove chicken from the pan, discard skin and bones, then shred the meat with two forks. Pour the remaining sauce over the shredded chicken and toss to coat. Adjust seasoning with salt and pepper to taste.
- Crockpot alternative: Instead of stovetop, place chicken and sauce mixture in a crockpot and cook for 4 hours on high or 8 hours on low until chicken is tender and cooked through.
- Prepare pineapple salsa: Combine pineapple, red bell pepper, red onion, lime juice, cilantro, and salt in a bowl. Refrigerate until ready to serve.
- Make cilantro sauce: Place sour cream, cilantro leaves, lime juice, honey, green salsa, salt, and pepper in a food processor and blend until smooth and creamy.
- Assemble tacos: Stack two mini corn tortillas on top of each other to create 8 stacks. Evenly distribute shredded purple cabbage onto each stack, then top with about 1/4 cup of pulled chicken, a drizzle of cilantro sauce, and a tablespoon of pineapple salsa.
- Serve: Garnish with lime wedges and additional cilantro leaves if desired. Serve immediately for best flavor and texture.
Notes
- You can substitute boneless, skinless chicken breasts for easier shredding, but bone-in adds more flavor.
- The crockpot method is ideal for a hands-off approach and results in very tender chicken.
- Use fresh corn tortillas warmed for authentic texture and flavor.
- Adjust spice levels by modifying chili powder amount according to your preference.
- For a lighter meal, substitute sour cream with Greek yogurt in the cilantro sauce.
- Leftover chicken can be refrigerated for up to 3 days or frozen for longer storage.
- To keep tortillas from tearing, warm them in a dry skillet before assembling.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Halal
