Pulled Chicken Tacos

Pulled Chicken Tacos

Ingredients

2 pounds chicken breasts, poached

2 pounds chicken breasts, poached

2 tablespoons olive oil

2 tablespoons olive oil

1 (16 ounce) can Muir Glen® Organic Garlic Cilantro Salsa

1 (16 ounce) can Muir Glen® Organic Garlic Cilantro Salsa

1 teaspoon ground cumin

1 teaspoon ground cumin

12 medium flour tortillas

12 medium flour tortillas

1 cup sour cream

1 cup sour cream

8 ounces Cotija cheese, crumbled

8 ounces Cotija cheese, crumbled

Radishes, chopped

Radishes, chopped
12 servings

Preparation & Directions

  1. In lightly simmering, salted water, poach chicken until just cooked through, about 15 minutes. Remove chicken, let cool, and then roughly shred with a fork.
  2. Meanwhile, in a medium pan or skillet, add olive oil over medium heat. Add diced onion and cook until onions turn translucent, about 3-4 minutes.
  3. Add shredded chicken and Muir Glen® Organic Garlic Cilantro Salsa to the pan along with 1/2 cup of water. Stir together and season chicken with cumin and a pinch of salt and pepper. Let simmer for a few minutes to combine flavors and keep warm over low heat.
  4. Stack tortillas and wrap in foil. Warm in a 250 degree F. oven for a few minutes.
  5. If the chicken mixture looks dry before serving, stir in another 1/4 cup of water to loosen the mixture.
  6. To make a taco, spread some sour cream on a warm tortilla. Pile on some shredded chicken and top with crumbled cheese, shredded lettuce, radishes, and fresh cilantro.