Shredded Chicken Tacos


  • 3/3 cup Fresh tomato salsa
  • 1/2 large Yellow onion, chopped
  • 2 large cloves Garlic, chopped
  • 1/2 Jalapeno, minced
  • 1 tsp. Cumin
  • 1 tsp. Salt
  • 1/2 tsp. Pepper
  • 1-1/2 lbs. Boneless chicken breasts and thighs
  • 1/2 cup Water
  • 1 small head Purple cabbage, shredded or thinly sliced
  • 3 Tbsp. Rice vinegar
  • 1 Tbsp. Maple syrup
  • 12 6-inch corn tortillas
  • 2 Large avocados, sliced
  • 1/4 cup French feta, crumbled
  • 1/4 cup Sour cream
  • Juice of 1 lime
  • 1 cup Pearls Sliced Black Olives
  • 1/4 cup Cilantro leaves
  • Salt and pepper


  1. Add the salsa, onion, garlic, jalapeno, cumin, salt, and pepper to a large heavy-bottomed pot, like a dutch oven.
  2. Nestle in the chicken and pour water over the top. Bring to a simmer over low heat and cook, covered for 1½-2 hours until the chicken falls apart when poked with a wooden spoon.
  3. Use a wooden spoon to shred the chicken.
  4. In a medium mixing bowl, toss the cabbage with rice vinegar, maple syrup, and a pinch of salt and pepper until well combined.
  5. In a small bowl, combine the sour cream with the lime juice and season with salt, to taste.
  6. Lightly char the tortillas directly over a medium-low flame, flipping once or warm each tortilla in a dry pan until just pliable, about one minute on each side.
  7. Build the tacos by layering each tortilla with chicken, pickled cabbage, avocado, feta, sour cream, olives, and cilantro.