Crunchy Shredded Chicken Tacos with Pineapple Slaw
SERVINGS 4
Ingredients
Tacos
- 1 lb. chicken breasts
- 7 oz sliced jalapeños, (optional)
- 1½ cups salsa (or salsa verde)
- 2 medium shallots finely chopped
- 2 Tbsp. lime juice
- ¼ tsp. cumin
- 8 extreme high fiber tortillas or 6-inch whole wheat tortillas, warm
- ½ cup radishes thinly sliced
Pineapple Slaw
- 5 oz broccoli broccoli slaw
- 5 oz cabbage finely shredded Napa
- 8.33 oz pineapple fresh tidbits
- 0.21 cup green onions
- 0.42 cup greek yogurt
- 0.42 Tbsp rice wine vinegar
- 0.42 teaspoon black pepper
- 0.21 teaspoon kosher salt
Instructions
Chicken Tacos
- Place chicken breast, jalapenos, and tomatillo salsa in a slow cooker. Cook on high for 3 to 4 hours, or until chicken is no longer pink and shreds easily.
- Remove chicken from liquid. Cool for 20 minutes. Shred chicken.
Pienapple Slaw
- In a large bowl combine broccoli coleslaw, cabbage, pineapple and green onions. In a small bowl, whisk together greek yogurt, rice vinegar, reserved pineapple liquid, pepper and salt until smooth. Add to broccoli mixture; toss to coat.
- Refrigerate coleslaw for a minimum of four hours or overnight for the best flavor. Toss again before serving.
Nutrition
Calories: 337kcalCarbohydrates: 53gProtein: 40gFat: 7gSaturated Fat: 2gTrans Fat: 1gCholesterol: 74mgSodium: 976mgPotassium: 1071mgFiber: 27gSugar: 14gVitamin A: 855IUVitamin C: 82mgCalcium: 195mgIron: 3mg
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