I’ve got a fun one for you today: Crispy white corn tortillas stuffed with spicy, smoky, chipotle shredded chicken and topped with sweet and savory pineapple salsa. There may or may not also be a quick and easy chipotle sauce for bonus points.
These tacos have all the flavors I crave (sweet, spicy, smoky, salty) all at the same time.
The recipe list seems daunting, but it’s actually super easy to throw together. Especially if you make the chicken ahead of time, which I would 100% recommend so you can make these tacos, yes. But also so you can eat it on everything else, too.
For example, the shredded chipotle chicken goes beautifully in a sandwich slathered with that creamy avocado hummus that I’m still completely obsessed with. It’s also a great addition to an otherwise sad and protein-less salad. Or on tortilla chips topped with melty cheese for some really tasty, smoky, spicy nachos.
- 6 cups water
- 4 whole green onions
- 2 bay leaves
- 2 teaspoons whole peppercorns
- 2 cloves garlic, peeled and smashed
- 2 teaspoons salt
- 1½ pounds boneless skinless chicken breast
- 2 tablespoons olive oil
- 1 yellow onion, finely diced
- 3 cloves garlic, minced
- 3 chipotle peppers in adobo, minced
- 3 tablespoons adobo sauce
- juice of 1 lime
- salt to taste
- 2-3 cups finely diced pineapple
- ¼ cup minced red onion
- ½ cup minced cilantro
- 1 teaspoon olive oil
- ½ teaspoon salt
- freshly ground black pepper
- ¼ cup mayonnaise
- 2-3 tablespoons chipotle peppers in adobo, minced
- squeeze of lime juice
- pinch of salt
- corn tortillas
- Bring the water, green onions, bay leaves, peppercorns, garlic, and salt to a simmer in a large sauce pan over medium heat. Once simmering, add the chicken and continue to simmer for 12-15 minutes or until the chicken is cooked through. Remove the chicken reserving about a cup of the broth. Shred the chicken with two forks.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 4-5 minutes or until translucent and starting to brown. Add the garlic, chipotle peppers, and adobo sauce and cook for another minute. Add shredded chicken and ½ cup of reserved broth (or more) and cook until most the liquid has evaporated. Season with salt to taste.
- For the salsa, combine all the ingredients together in a medium bowl. Stir to combine. For the chipotle mayo, whisk all the ingredients together in a small bowl.
- To assemble, heat the corn tortillas in a pan with a little bit of oil for a few moments. Top with about a quarter cup of chicken, a few tablespoons of pineapple salsa, and chipotle mayo to taste.