BBQ Pulled Chicken Tacos with Salsa Verde
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BBQ Pulled Chicken Tacos with Salsa Verde
Ingredients
| .7 KG (1 lb) | CO-OP Boneless Skinless Chicken Thighs | |
| 3 | cups CAMPBELL’S Low Sodium Chicken Broth | |
| ¼ | cup CO-OP GOLD Bold Barbecue Sauce | |
| ¼ | Cup PACE Salsa Verde | |
| ⅓ | cup pineapple, small dice | |
| ¼ | cup green onions, sliced | |
| ⅓ | cup avocado, small dice | |
| 1 | tsp fresh cilantro, chopped | |
| 1 | cup CO-OP GOLD Shredded Tex Mex Cheese | |
| 2 | Tbsp Sour Cream | |
| 12 | 6 inch corn tortillas | |
| ⅓ | cup PACE Salsa Verde |
Directions
- Cut chicken into 1-inch strips. Place chicken into a sauce pot with chicken broth and barbecue sauce and PACE Salsa Verde. Stir and place on medium heat and bring to a light simmer. Once simmering place a lid on your pot. Turn to low heat and simmer for 20 minutes.
- To make your toppings, place pineapple, green onion, avocado and cilantro into a bowl and mix well with a spoon. Reserve for later when it’s time to build your tacos.
- After your chicken timer has gone off, take the lid off and turn heat up to medium-high. With a wooden spoon start to brake up or “pull” the chicken as your liquid starts to reduce into a glaze. Continue to cook until your liquid is gone and you have glazed pulled chicken.
- Warm your tortillas on a sheet tray in the oven for about 1 minute or in the microwave.
- Lay out 12 tortillas. Divide cheese and then your pulled chicken between them all. Keep all your ingredients in a nice line down the middle of the tortilla. Add the pineapple mix on the chicken, then the sour cream and finish with Pace Salsa Verde. Serve right away.
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