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
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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