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Spice up your next taco night with these Chipotle and Mango pulled chicken tacos! Simple pan-fried chicken gets a sweet and spicy boost from this oil and vinegar combo, pulled to perfection and paired with shredded cabbage and our Spicy Guacamole. Make a lot of this chicken for leftovers, trust us!
Rated 5.0 stars by 4 users
Main
Central American
4
15 minutes
10 minutes
1 Lb. Chicken thighs (about 8 thighs)
2 Tbsp. Chipotle Olive Oil
2 Tbsp. Alphonso Mango Balsamic
1 Tbsp. Taco seasoning
Soft taco shells or tortillas
¼ Cup cotija or feta cheese
1 Cup shredded red cabbage
Salt and pepper, to taste
In a large bowl, coat the chicken thighs with Chipotle Olive Oil, taco seasoning, and a pinch of salt. Heat a large pan over medium-high heat. Once hot, add the chicken thighs in a single layer. Sear each side for about 5-7 minutes or until the chicken is fully cooked.
Remove the chicken from the pan and let it rest for a few minutes. Once cool enough to handle, use two forks to shred the chicken into bite-sized pieces. Transfer the pulled chicken to a bowl. Drizzle with Mango Balsamic and mix well.
Warm the taco shells or tortillas in a dry pan over medium heat for a few seconds on each side. Fill each shell or tortilla with guacamole, a generous amount of pulled chicken, then top with shredded cabbage and a sprinkle of cheese.
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Yum! I love a fruity twist in a taco.
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