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 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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