You can never go wrong with a good taco, some of my favorites include ground beef tacos, shrimp tacos, chicken ranch tacos and these fabulous pulled chicken tacos.
It’s no secret that tacos are a favorite dinner in my house, my family will eat almost anything if it’s wrapped in a tortilla. These pulled chicken tacos may be my new favorite taco of all time, they’ve got SO many amazing flavors going on. Best of all, the components can all be made in advance which means when it’s dinner time you can just assemble and serve!
How do you make pulled chicken tacos?
The first component of any good taco is the tortillas. I prefer to use Sol de Oro tortillas which are made by the family owned La Tapatia Tortilleria. You can find these tortillas online as well as at Lucky’s and Save-Mart stores in Northern California, I love that they use local ingredients in their products. My kids adore the Gorditas Flour Tortillas for quesadillas and lately I’ve been using the Multigrain Whole Wheat Tortillas to make turkey wraps for lunch. La Tapatia also makes some great tortilla chips that I can’t seem to stop eating!
For these pulled chicken tacos I went with Taco Truck Style Mini Corn Tortillas which was an excellent choice. If you can’t find the mini tortillas, you can easily use regular sized corn tortillas instead. There really is something unique about a taco that fits in the palm of your hand, especially when it’s bursting with flavor – so go for the taco truck size if you can!
The pulled chicken for these tacos is simply chicken breasts cooked in a tomato sauce mixture that’s flavored with plenty of Mexican spices. You can also make this pulled chicken in the crockpot. The chicken can be made up to 2 days in advance and reheated right before you plan to serve it.
These pulled chicken tacos are layered with shredded cabbage, pineapple salsa and finished off with a creamy cilantro sauce. The cilantro sauce can be made in less than 5 minutes with the help of a food processor and can also be prepared a day in advance. You might want to consider making some extra pineapple salsa to serve some on the side with your tortilla chips.
The whole family loved these pulled chicken tacos- the shredded chicken tastes like something you’d get at a Mexican restaurant but the pineapple salsa and cilantro sauce take these tacos from ordinary to fabulous. And how could you resist something so colorful? You know what they say about eating the rainbow!
I’ve had these pulled chicken tacos twice already this week and they’ll definitely be making a repeat appearance on our dinner table soon! I served the tacos with my Mexican rice and beans for a complete meal. If you’re as taco obsessed as I am you should check out La Tapatia on Facebook, Instagram and Twitter for great recipe ideas and more information about their products. This post is sponsored by La Tapatia Tortilleria. Thank you for supporting the brands that make Dinner at the Zoo possible!
More delicious taco recipes
Ground Beef Tacos Slow Cooker Chicken Tacos Carne Asada Tacos Fried Shrimp Tacos with Avocado Relish Shrimp Tacos with Mango Salsa
