Dinner,  Gluten Free,  Lunch,  Recipes

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!

Pulled Chicken Tacos
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
Yields 12
A delicious way to make chicken tacos
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Prep Time
30 min
Cook Time
12 hr
Total Time
12 hr 30 min
Prep Time
30 min
Cook Time
12 hr
Total Time
12 hr 30 min
Ingredients
  1. 6 chicken thighs
  2. 1 cup water
  3. 1/2 cup enchilada sauce
  4. 1/2 teaspoon red Hawaiian sea salt
  5. mini corn tortillas (3.5")
Instructions
  1. 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.
  2. After the chicken is done cooking, remove from slow cooker and into a medium sized bowl.
  3. Shred chicken with a fork.
  4. Add enchilada sauce and salt. (just enough sauce to give the chicken flavor, you don't want it to be soupy)
  5. Stir all ingredients together.
  6. 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.
  7. Serve with your favorite fillings!
Ernstopia https://www.ernstopia.com/

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