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Crunchy Shredded Chicken Tacos with Pineapple Slaw

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SERVINGS 4
Course Dinner, Entree, Lunch, Main Course, Main Dish, Salad
Cuisine American, Americana, Mexican, TexMex
Servings 4
Calories 337 kcal

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
Keyword 21 day fix, 2b mindset, plant protein, salad, taco, Veggies, veggies most
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