Cherry Cola Pulled Chicken Tacos
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Cherry Cola Pulled Chicken Tacos
Ingredients
- 400 g chicken breast
- Salt, to taste
- 1⁄4 tsp paprika
- 1⁄2 tsp cumin powder
- 1⁄2 tsp garlic powder
- 3⁄4 cup Shasta Cherry Cola
- Oil (for warming tortillas)
- 6 corn tortillas
- 2 cups shredded cabbage
- 3⁄4 cup pico de gallo
- 1⁄2 cup pickled onions
- 1⁄4 cup radishes, thinly sliced
- A few jalapeños, sliced
- Fresh cilantro, chopped
Directions
Season the chicken breast with salt, paprika, garlic powder, and cumin powder, then pour over Shasta Cherry Cola. Cover and slow cook on low for 3-4 hours until the chicken is tender and easily shreddable. Once cooked, shred the chicken and sauté until all the liquid is thoroughly absorbed, allowing for a rich, more flavorful texture. Set aside the mixture. In a skillet or pan, warm the corn tortillas with a little oil until they are soft and slightly toasted. Place a layer of shredded cabbage on each tortilla followed by a generous portion of the pulled chicken. Top with pico de gallo, pickled onions, sliced radishes and jalapeños. Garnish with freshly chopped cilantro and enjoy your Shasta Cherry Cola Pulled Chicken Tacos!
Recipe courtesy of Anju Sethi Kapoor, Instagram @lifestylebyanju
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Excite your tongue with this caramel cola foundation that has a sweet cherry finish.
Excite your tongue with this caramel cola foundation that has a sweet cherry finish.
