Ingredients
2tspolive oil
4chicken breasts,(3 large), bone and skin-on
16oztomato sauce,(1 can), or 2 (8 oz cans)
⅔cupchicken broth
1tspgarlic powder
1tbspchili powder
1tspcumin
1tsporegano
½tspsugar
½tspsalt
¼tsppepper
1cuppineapple,finely diced
½cupred bell pepper,finely diced
2tbspred onion,finely minced
1lime,juiced
½cupcilantro leaves,loosely packed, finely chopped
salt,to taste
1cupsour cream,can use light
½cupfresh cilantro leaves,roughly chopped
2tsplime juice
1½tsphoney
¼cupgreen salsa,prepared
salt and pepper,to taste
1cuppurple cabbage,finely shredded
16Sol de Oro Taco Truck Style Mini Corn Tortillas,or 8 de Oro regular sized corn tortillas
lime wedges
cilantro leaves
Preparation
In a bowl, stir together the tomato sauce, chicken broth, garlic powder, chili powder, cumin, oregano, sugar, salt, and pepper.
In a large pan, heat the olive oil over medium-high heat. Season the chicken generously with salt and pepper.
Place the chicken skin-side down and cook for 4 to 6 minutes or until golden brown. Flip the chicken and cook on the other side until golden brown.
Take the pan off the heat and pour the tomato sauce mixture over the chicken, with the chicken being at least ⅔ of the way covered.
Place the pan back on the heat and bring the sauce mixture to a boil. Cover the pan and reduce the heat to low. Simmer for 35 minutes or until the chicken is cooked through.
Remove the skin and bones and shred the chicken with 2 forks.
Pour the remaining sauce from the pan over the shredded chicken and toss to coat. Season with salt and pepper to taste.
Combine all the ingredients in a bowl, then place in the refrigerator until ready to use.
Place 2 mini corn tortillas on top of each other, for a total of 8 stacks of tortillas. Divide the cabbage evenly among the tortillas.
Top with ¼ cup of chicken, a drizzle of cilantro sauce, and 1 tablespoon of pineapple salsa.
Serve with lime wedges and cilantro leaves, and enjoy!
