Rotisserie Chicken Tacos with Pineapple Mango Salsa and Curtido
These delicious rotisserie chicken tacos with pineapple mango salsa and a quick tangy curtido (cabbage slaw) are made with leftover shredded rotisserie chicken. They're quick and easy to make and super delicious. Your family will love them!
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup shredded green cabbage
- 1 cup shredded red cabbage
- 1/2 yellow onion (thinly sliced)
- 1/3 cup apple cider vinegar or red wine vinegar
- 1/4 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon brown sugar
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 1 pineapple (peeled and diced)
- 1 large mango (diced)
- 1/2 red onion (diced)
- 1 jalapeño (seeded and diced)
- 1 tablespoon fresh cilantro (chopped)
- 1 lime (juiced)
- kosher salt
- 2 cups crema Mexicana
- 2 chipotles in adobo sauce
- Salt to taste
- shredded rotisserie chicken
- 2 tablespoons olive oil
- tortillas (2 - 3 per person)
Instructions
- 1
Combine the cabbages, and onion in a large bowl. Combine the remaining ingredients in a separate bowl and then pour over the cabbage mixture and stir. Cover and refrigerate for at least 2 hours before serving. Drain before serving.
- 2
In a bowl, combine pineapple, mango, onion, jalapeño, and cilantro. Squeeze in lime juice and add salt to taste. Stir to combine. Serve with tortilla chips or on top of chicken or fish.
- 3
Place in a blender the crema and chipotle peppers. Blend until creamy. Season with salt to taste.
- 4
Place oven rack on the top rack and preheat oven to broil.
- 5
Line a baking sheet with parchment paper or aluminum foil and place shredded chicken and drizzle with olive oil.
- 6
Broil for 10 minutes, or until the chicken is slightly crispy.
- 7
Pile warm corn tortillas with the rotisserie chicken, pineapple salsa, curtido, spicy chipotle crema, and pickled jalapeños. Serve immediately.