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Pulled Chicken Tacos
Slow-cooked chipotle pulled chicken tacos topped with cabbage slaw and a tangy lime crema. Cooking the chicken slowly at 160°C with chipotle and orange juice for ninety minutes is what lets it shred apart easily with forks, tender enough to pull without any resistance.
Ingredients
Instructions
Slow-cook chicken with chipotle, cumin, paprika and orange juice at 160°C for 1.5 hours.
Shred with forks.
Mix sour cream with lime juice for crema.
Toss cabbage with a little lime.
Warm tortillas.
Fill with chicken, slaw and crema.
Top with coriander.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
