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Chicken tacos with pineapple slaw

Chicken tacos with pineapple slaw

3
Points®
Total Time
2 hr 50 min
Prep
20 min
Cook
2 hr 30 min
Serves
4
Difficulty
Easy
Take taco night to the next level. This version features chicken flavored with chili powder, adobo, cumin, and orange juice that simmers with fresh poblanos, cilantro, and garlic. The bright pineapple slaw is a perfect go-with.

Ingredients

Poblano chile pepper

2 medium, seeded and sliced

Red onion

½ large, sliced

Cilantro

1 cup(s), chopped fresh

Garlic

3 clove(s), finely chopped

Chili powder

2 tsp

Canned chipotle peppers in adobo sauce

2 tsp

Orange juice

2 tsp, or pineapple juice

Ground cumin

1½ tsp

Table salt

1 tsp, or to taste

Uncooked boneless skinless chicken breast

1¼ pound(s)

Red cabbage

1½ cup(s), lightly packed very thinly sliced

Pineapple

1 cup(s), small size, diced or chopped fresh

Scallions

2 small, thinly sliced

Corn tortilla

8 tortilla(s), medium, warmed

Lime

1 item(s), small size, cut into 4 wedges

Instructions

  1. Stir together poblanos, onion, 1/2 cup cilantro, and garlic in 5- or 6-quart slow cooker.
  2. Mix together chili powder, adobo sauce, orange juice, cumin, and 1/2 teaspoon salt in cup. Rub over chicken breasts. Place chicken on top of poblano mixture and spoon poblano mixture over chicken. Cover and cook until chicken is fork-tender, about 2 1/2 hours on High.
  3. Transfer chicken to cutting board. With two forks, shred chicken; return to slow cooker.
  4. To make slaw, toss together cabbage, pineapple, remaining 1/2 cup cilantro, scallions, and remaining 1/2 teaspoon salt in medium bowl.
  5. Lay tortillas on work surface. Spoon about 1/2 cup chicken mixture on each tortilla and top with about 1/4 cup slaw. Serve with lime wedges.
  6. Per serving: 2 tacos

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