Coconut Curry Shredded Chicken Tacos with Pineapple Salsa
These innovative shredded chicken tacos combine the rich flavors of coconut curry with a refreshing pineapple salsa, creating a unique and delicious twist on traditional tacos.
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Start by cooking 1 pound of boneless, skinless chicken breasts in a slow cooker on low for 6 hours with 1 can (13.5 ounces) of coconut milk, 2 tablespoons of red curry paste, and 1 tablespoon of fish sauce.
Once cooked, shred the chicken using two forks and mix it well with the sauce in the slow cooker. Meanwhile, prepare the pineapple salsa by dicing 1 cup of fresh pineapple, 1/4 cup of red onion, and 1/4 cup of cilantro, then mixing them in a bowl with the juice of 1 lime and a pinch of salt.
Warm 8 small corn tortillas in a skillet over medium heat until pliable. To assemble the tacos, place a generous amount of the shredded coconut curry chicken on each tortilla, top with the pineapple salsa, and drizzle with a little extra coconut milk if desired.
Serve immediately with lime wedges on the side for an extra zing.
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