Rotisserie Chicken Tacos with Pineapple Mango Salsa and Curtido
Serves 8
30 mins prep
10 mins cook
40 mins total
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!
2 servings
Curtido (Cabbage Slaw):
Pineapple Mango Salsa:
Chipotle Cream Sauce:
Rotisserie Chicken:
For assembling:
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Curtido (Cabbage Slaw):
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.
Pineapple Mango Salsa:
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.
Chipotle Cream Sauce:
Place in a blender the crema and chipotle peppers. Blend until creamy. Season with salt to taste.
Rotisserie Chicken:
Place oven rack on the top rack and preheat oven to broil.
Line a baking sheet with parchment paper or aluminum foil and place shredded chicken and drizzle with olive oil.
Broil for 10 minutes, or until the chicken is slightly crispy.
Serve:
Pile warm corn tortillas with the rotisserie chicken, pineapple salsa, curtido, spicy chipotle crema, and pickled jalapeños. Serve immediately.
