Coconut Curry Shredded Chicken Tacos with Pineapple Salsa

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.