Have you had your double decaf latte with mocha sprinkles yet? Yes? Okay good because we need to have a chat, a dialogue, a conversation.
A taco, if you will.
C’mon, you had to know that was coming.
It’s almost Cinco de Mayo, which means a taco + margarita extravaganza. Chips + salsa on chips + salsa.
Cinco de Mayo is like my personal holiday. Which means for the next week or so it’s going to be a fiesta as I eat my feelings about there STILL not being a taco emoji.
First up, this dy-na-mite combo: Pulled chicken tacos topped with pineapple mango salsa + lime crema. Bow down.
Well, before we bow down to this flavorfest, I gotta tell you something. In college, my roomie, best friend + favorite California girl came to our dorm loaded down with a Whole Foods bag. Among the contents? Pineapple salsa.
A sweet salsa?!?
What is this unholy creation?!
As far as I was concerned, salsa should only be made with tomatoes, cilantro, onions. Heavy on jalapeños. I couldn’t handle the idea of pineapple salsa. Don’t even get me started on natural peanut butter. Still think that’s a crime. Peter Pan PB 4-eva.
Where was I? Oh yeah.
Today I’m eating my words on pineapple salsa. And as many of these bad boys as I can.
But you want to know my absolute favorite part about this whole meal? It takes less than 30 minutes to come together. Because I cheated a little bit and instead of chopping up organic pineapple and mango, I let my boyfriend Trader Joe do the work for me.
Pulled Chicken Ingredients
1 tbsp olive oil
2 chicken breasts
1 tbsp butter
1 tsp cumin
1 tsp garlic powder
1 tsp red pepper flakes
1 tsp cayenne
Lime Crema Ingredients
1 cup sour cream
1 tbsp chopped cilantro
1 lime squeezed
Directions
Heat the olive oil in a skillet on medium heat and add the chicken, cooking for about 8-12 minutes or until thoroughly cooked. Place to the side and let it cool. Now would be a prime time to whip up the lime crema.
In a bowl, mix together all lime crema ingredients and voila, place in the fridge until needed.
Once the chicken is cooled, shred using two forks.
In the same skillet, heat 1 tbsp of butter until melted and then add the shredded chicken and spices. Toss to evenly coat.
In a tortilla, load up on pulled chicken and top with Trader Joe’s Tropical Mango Pineapple Salsa and lime crema.
Fiesta on, guys.
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Let’s Chat!
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Oh YUM! Love mango salsa!!
XO Sahra
Que Sera Sahra
Total convert right here!
Thank you for always sharing such delicious recipes. You know the way to my heart (stomach). Definitely making these this week. They look super easy!
Ellen | A Pop of Pink
Ha yes!! Super easy since I let TJ’s do the salsa for me, the longest part is cooking the chicken. Time flies with a margarita though…
This looks delicious! YUM 🙂 Headed to the grocery store tonight to get the ingredients!
Yes!! Let me know how it goes! Also, I used the leftover pulled chicken in my Caesar salad for lunch today. Buh bye, sad desk lunch 🙂