Pulled Chicken Tacos
I think we could easily eat Mexican food every day of the week, but sometimes it’s nice to throw in a new variation into the mix. Instead of the usual crunchy shell beef tacos, I fixed pulled chicken tacos and my family couldn’t keep their hands off! At just 3 1/2 ” these mini tacos are a fun size and could easily serve as an appetizer to a bigger meal…they’re like the sliders of the taco world! This recipe could and probably should be doubled!
The best part of making tacos is what you dress them up with. I served these up with some favorite sides including:
- sliced avocado
- diced mango
- diced onions
- sour cream
- salsa verde
Check out this post for some ideas on how to make these tacos even more delicious!
Pulled Chicken Tacos
2015-09-05 15:50:00
Yields 12
A delicious way to make chicken tacos
Prep Time
30 min
Cook Time
12 hr
Total Time
12 hr 30 min
Ingredients
- 6 chicken thighs
- 1 cup water
- 1/2 cup enchilada sauce
- 1/2 teaspoon red Hawaiian sea salt
- mini corn tortillas (3.5")
Instructions
- Place 6 chicken thighs into the slow cooker with a cup of water for 12 hours. I usually do this before going to bed so it will be ready for the next day.
- After the chicken is done cooking, remove from slow cooker and into a medium sized bowl.
- Shred chicken with a fork.
- Add enchilada sauce and salt. (just enough sauce to give the chicken flavor, you don't want it to be soupy)
- Stir all ingredients together.
- Place mini taco shells, a couple at a time onto a pan, over medium-high and lightly warm each side. Fill with chicken and fold over.
- Serve with your favorite fillings!
Ernstopia http://www.ernstopia.com/
One Comment
plasterer bristol
Sounds so delicious, thanks for sharing this recipe.
Simon