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To make pulled chicken tacos, you will need: - 2 large chicken breasts - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1 cup chicken broth - 8 small corn tortillas - 1 cup purple cabbage, finely shredded - 1 medium carrot, grated - 1/4 cup cilantro, chopped - 1 lime, juiced - 2 tablespoons mayonnaise - 1 teaspoon apple cider vinegar - Sliced jalapeños (optional, for topping) You can add more fun with these extras: - Avocado slices for creaminess - Fresh radishes for crunch - A drizzle of hot sauce for spice - Crumbled queso cheese for richness Each serving of these tacos offers: - Calories: 320 - Protein: 25g - Carbohydrates: 30g - Fat: 12g - Fiber: 4g - Sugars: 3g This recipe gives you a balanced meal. It's tasty and healthy! You can find the full recipe above. To start, you need to season the chicken breasts. Use olive oil, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Rub these spices all over the chicken. Next, place the chicken in a slow cooker. Pour the chicken broth on top. Cover the slow cooker and choose a cooking time. Cook on low for 6-8 hours or on high for 3-4 hours. You want the chicken to be tender and easy to shred. Once cooked, use two forks to shred the chicken inside the slow cooker. Mix the meat with the broth for extra flavor. Set the shredded chicken aside for later. Now, let’s make the crunchy slaw. In a mixing bowl, combine the shredded purple cabbage, grated carrot, and chopped cilantro. Squeeze in the lime juice. Add mayonnaise and apple cider vinegar. Sprinkle in a pinch of salt. Toss everything together until the slaw is well coated. This slaw will add a nice crunch and bright flavor to your tacos. It’s time to put the tacos together! First, heat the corn tortillas in a dry skillet. Do this over medium heat for about 30 seconds on each side. You want them warm and soft. Once the tortillas are ready, place a generous amount of pulled chicken on each one. Then, add a handful of the crunchy slaw on top. If you like some spice, feel free to add sliced jalapeños as a topping. You can find the full recipe for these delicious pulled chicken tacos with slaw above. Enjoy your tasty meal! For juicy pulled chicken, I recommend using skinless chicken breasts. Season them well with olive oil and spices. Smoked paprika, cumin, garlic powder, and onion powder add great flavor. Always check the internal temperature; it should reach 165°F. Slow cooking works best for tenderness. Cooking on low for 6-8 hours guarantees juicy results. If you're short on time, cook on high for 3-4 hours. After cooking, shred the chicken in the broth for extra flavor. Warm tortillas are key to great tacos. To warm corn tortillas, heat a dry skillet over medium heat. Place the tortillas in the skillet for about 30 seconds on each side. This method makes them soft and pliable. You can also wrap them in a clean kitchen towel and microwave them for 20-30 seconds. Keep them warm in a tortilla warmer or covered with a towel until ready to serve. To elevate your tacos, consider adding fresh ingredients. Lime wedges add zest and brightness. Sliced jalapeños provide a spicy kick. You can also try adding avocado or guacamole for creaminess. For a refreshing twist, add mango or pineapple salsa. These toppings complement the pulled chicken and slaw perfectly. If you're feeling adventurous, a drizzle of hot sauce can add an extra layer of flavor. Enjoy creating your own unique combinations! Don't forget to check out the Full Recipe for more details. {{image_2}} You can make pulled tacos without meat. Use jackfruit instead. It has a similar texture. Drain and rinse canned jackfruit. Sauté it in a pan with olive oil. Add smoked paprika and cumin for flavor. Shred the jackfruit with two forks. Mix it with your slaw. You can enjoy a tasty meal this way. If you love heat, add more spices! Mix cayenne pepper into your spice blend. Use chipotle peppers in adobo sauce for a smoky flavor. Add sliced jalapeños to the tacos for extra kick. You can also drizzle hot sauce on top. Adjust the heat to match your taste. Slaw can be fun and creative! Swap purple cabbage for green cabbage or kale. Try adding diced apples or mango for a sweet twist. You can include radishes for a crunchy bite. A touch of honey in the dressing adds sweetness too. Get creative with colors and flavors in your slaw. For the full recipe, check out Pulled Chicken Tacos with Crunchy Slaw. To store leftover pulled chicken, let it cool first. Place it in an airtight container. Keep the chicken in the fridge for up to four days. If you want to save it longer, freeze it. In the freezer, it lasts for up to three months. When you need it, just thaw it in the fridge overnight. To keep slaw fresh, store it separately from the chicken. Use a sealed container to prevent air from getting in. Slaw can stay fresh in the fridge for about two days. If it gets too soggy, add a little fresh lime juice and mix it again. This helps restore some crunch. To reheat pulled chicken, place it in a skillet over medium heat. Add a splash of chicken broth to keep it moist. Stir it often until it is hot. You can also use the microwave for quick reheating. Place the chicken in a microwave-safe bowl, cover it, and heat in short bursts. Stir between each burst until it is warm. Enjoy your tasty tacos again! For the complete recipe, check the Full Recipe section. You can use chicken breasts or thighs for these tacos. Thighs have more fat, making them juicy. Breasts are leaner but still work well. Both options shred easily after cooking. Choose what you like best for flavor and texture. Yes, you can prepare the pulled chicken ahead of time. Cook it in the slow cooker and store it in the fridge. You can also make the slaw in advance. Just keep it in a sealed container. Assemble your tacos right before serving for the best taste. Toppings can add fun and flavor. Here are some ideas to try: - Sliced jalapeños for spice - Diced avocado for creaminess - Fresh cilantro for brightness - Crumbled queso for a salty kick - Sour cream for richness These simple toppings can elevate your tacos. Enjoy experimenting with your favorites! For the full recipe, check the section above. This blog post covers how to make delicious pulled chicken tacos. We discussed all the essential ingredients and offered tips for extra flavor. The step-by-step instructions made it easy to prepare the chicken and crunchy slaw, ensuring tasty tacos. Remember to store leftovers properly for later enjoyment. I hope you feel ready to try these ideas at home. With practice, you will create amazing tacos that friends and family will love. Enjoy your cooking adventure!

Pulled Chicken Tacos with Slaw

Savor the deliciousness of pulled chicken tacos with crunchy slaw! This easy recipe combines tender, flavorful chicken cooked to perfection and a zesty slaw that adds the perfect crunch. With simple ingredients and straightforward instructions, you'll have a mouthwatering meal ready to impress. Don't miss out on these tasty tacos – click through to explore the full recipe and elevate your taco nights!
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Ingredients
  

2 large chicken breasts

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 cup chicken broth

8 small corn tortillas

1 cup purple cabbage, finely shredded

1 medium carrot, grated

1/4 cup cilantro, chopped

1 lime, juiced

2 tablespoons mayonnaise

1 teaspoon apple cider vinegar

Sliced jalapeños (optional, for topping)

Instructions
 

Start by seasoning the chicken breasts with olive oil, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Rub the spices evenly over the chicken.

    Place the seasoned chicken in a slow cooker and pour the chicken broth over the top. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and easily shreddable.

      Once the chicken is cooked, use two forks to shred the meat inside the slow cooker and mix it with the broth for added flavor. Set aside.

        In a mixing bowl, combine the shredded purple cabbage, grated carrot, chopped cilantro, lime juice, mayonnaise, apple cider vinegar, and a pinch of salt. Toss until the slaw is well coated.

          Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds per side or until warm and pliable.

            Assemble the tacos by placing a generous amount of pulled chicken on each tortilla, followed by a handful of the crunchy slaw.

              If desired, top with sliced jalapeños for extra heat.

                Prep Time: 15 minutes | Total Time: 8 hours | Servings: 4

                  Presentation Tips: Serve the tacos on a large platter, garnished with lime wedges and additional cilantro for a fresh and vibrant look.