for a while now i’ve been a huge fan of Pulled meat – be it pork (like in my awesome ragu), beef or Chicken. last summer we had the obligatory pulled pork burger – which seem to be available everywhere now – at the street food cinema and it was definitely worth the 45 minute wait! in general i wouldn’t eat a piece of pork or beef as a whole (exception: schnitzel), because i just don’t like it. but there is something in the taste of meat cooked hours on end, that makes it wonderful.

i didn’t use to be thrilled by tacos, since they usually came in the crispy corn shells. but when i was in stockholm last summer and had these super soft and amazing tacos, i practically dream of them.

since i takes way too long to make pulled pork or beef just for myself, chicken was the perfect alternative. i found a recipe for a Pulled Chicken burger in eat better not less. i thought: if it fits a burger, it must also be suitable as a taco filling. contrary to pork or beef, which takes a couple of hours, the chicken is ready within 20 minutes. for once i (mostly) kept to the recipe, next time though i will try the following preparation: cook the chicken as described and pull it. keep 75 – 100 ml of the stock. mix the pulled chicken with the seasoned tomato puree, put in a pot, add the remaining stock and let reduce on medium heat.

of course you can fill the tacos however you see fit. i used guacamole, sour cream, paprika, cheese and coriander. a mango salsa would also be nicely with it or drizzle everything with a honey-lemon-chilli vinaigrette.

ingredients (1 portion)

pulled chicken

• 200 g chicken breast (whithout skin)
• 1 teaspoon instant vegetable stock
• 1/2 lemon in slices
• 1 twig basil
• 4 teaspoons tomato puree
• 2 teaspoons honey
• 1 teaspoon paprika powder, medium to hot
• 1/2 teaspoon cumin powder
• 2 teaspoons dried oregano
• 2 teaspoons balsamic
• 1 teaspoon onion powder
• salt

tacos

• 4 – 5 small, soft tortillas
• 1 avocado
• some lemon juice
• 3 cherry tomatoes
• salt
• 3 tbsp sour cream, stirred
• some red paprika, cut strips
• grated cheese
• a few twigs fresh coriander

for the pulled chicken bring 200 ml water with stock, lemon slices and basil to a boil. add chicken, cover with a lid and let brew on low heat for 15 – 17 min. remove from stove and let infuse in stock for another 2 – 3 minutes. take chicken out of the stock, place on a cutting board and pull apart with 2 forks. season tomato puree with other ingredients, blend well, add meat and stir.

while the chicken is cooking, prepare the rest of the fillings. for the guacamole, mash avocado with a fork, season with salt and lemon juice. chop tomatoes and fold into guacamole.

heat the tortillas either in the microwave or in a pan. place a strip of guacamole in the middle of each, cover with pulled chicken, top with sour cream and paprika, scatter with cheese and sprinkle with pulled coriander.

Filed under: mains Tagged: avocado, eat better not less, mains, pulled chicken, tacos