One of my favorite ways to make tacos with spicy pulled chicken breast!

Ingredients

For the chicken

2 whole chicken breasts
2 tablespoon of crushed chipotle peppers in Adobo sauce
4 tablespoons of tomato paste
1 lime, juiced
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
2 tablespoons of extra virgin olive oil
salt to taste

For the tacos

4-6 flour tortillas
2 cups of shredded cabbage
1 cup of shredded Mexican cheese blend
1 tomato, chopped
a handful of cilantro, chopped
sour cream (optional)
extra hot sauce (optional)

Directions

1. Marinate the chicken breast in the crushed chipotle peppers (run this through the food chopper or processor to get the peppers finely chopped), tomato paste, lime juice, garlic powder, black pepper, and salt overnight or for at least two hours in the refrigerator.

2. Heat olive oil in a large frying pan and add the chicken breast. Cook on medium-low heat until chicken is completely cooked from the inside.

3. Allow chicken to cool until it can be shredded. In the meantime, chop the cilantro, tomato, and cabbage, if needed.

4. Shred the chicken with a fork into bite-sized shreds.

5. Add to a warm tortilla and top with cabbage, cilantro, tomato, and cheese. You can add sour cream and extra hot sauce (my husband and I LOVE “El Yucateco” habanero sauce) as needed. Enjoy!