Pulled Chicken Tacos with Tomatillo Salsa
Juicy pulled chicken paired with bright tomatillo salsa makes quick, flavorful tacos.
Servings: 2 people
Ingredients
- 200 g chicken breast
- 50 g barbecue sauce
- 1 tbsp Cajun seasoning
- 15 ml neutral oil plus extra for frying
- 200 g pickled green tomatoes (tomatillos)
- 1/2 white onion finely diced
- 50 g pickled jalapeños
- 30 ml sour cream
- 20 g fried onion (crispy fried onions) for topping
- 3 tortillas
Instructions
- Preheat the oven to 180°C (356°F). Season the chicken breast with salt and pepper.
- Heat a frying pan over high heat with a little neutral oil and sear the chicken 1–2 minutes per side until browned.
- Transfer the seared chicken to an ovenproof dish, cover tightly with aluminum foil, and bake for 25–30 minutes until cooked through.
- Meanwhile, make the tomatillo salsa: add the pickled green tomatoes, diced half white onion, and pickled jalapeños to a blender or food processor and pulse until chunky.
- When the chicken is done, shred it with two forks. Heat a drizzle of neutral oil in a frying pan over high heat.
- Add the shredded chicken to the pan, sprinkle with Cajun seasoning, pour in the barbecue sauce, and fry 1–2 minutes, tossing to coat and heat through.
- Warm the tortillas in a dry pan or oven, then assemble: divide the pulled chicken among the tortillas, spoon over tomatillo salsa, add a little sour cream, and finish with crispy fried onions.
Equipment
- Frying pan
- ovenproof dish
- Aluminum Foil
- Blender or food processor
- Spatula or tongs
- Knife and cutting board
Notes
- Use tomatillos from the jar if fresh are unavailable.
- Adjust jalapeños to taste for spiciness.
- Shred chicken while still warm for easier pulling.
- Warm tortillas briefly to make them pliable.