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Spicy Chicken Tacos with Rainbow Pineapple Slaw


For the Poached Chicken-

2 lbs. Chicken breasts, boneless skinless

1 Lemon, Sliced

1 Orange, Sliced

2 Limes, Sliced

1 Onion, diced

1 Garlic Clove, minced

1 TBSP Chipotle Lime Rub or Sweet Smoked Chili Rub

1 tsp Chili Verde Sea Salt

1 TBSP Hatch Chili Infused EVOO Or Fiesta Spice EVOO

For the Slaw-

1/4 cup Cilantro, fresh

2 cloves Garlic

Lime Juice, from 1 lime

1 cup Sour Cream

1 cup Pineapple chunks, fresh

1 Cup Shredded Purple Cabbage

1 Cup Shredded White Cabbage

1 Carrot, Shredded

4 TBS Pineapple Habanero White Balsamic or Barrel Age Balsamic

Your Favorite Taco Toppings, we like sliced avocado


Poach Chicken-

  1. In a large pot put chicken breast, lime, lemon and oranges. Cover with enough water and bring to a boil.

  2. Once at a boil cover and turn to a simmer cook for about 12-15 min.

  3. Shred chicken *Pro tip use the paddle attachment on your kitchen aid and shred until nice big chunks. Chicken must be hot and don’t walk away as it shreds fast don’t over shred!

  4. Meanwhile heat a pan with your EVOO and add onion and garlic sauté until translucent.

  5. Toss in chicken and add rub and salts.

  6. To make your slaw mix cilantro, garlic, lime juice, sour cream and balsamic vinegar. Set aside.

  7. In a salad bowl add your cabbages, cilantro, carrots and pineapple. Toss in your dressing and toss to coat. Use as a topper for your tacos and enjoy!

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