How To Make Shredded Chicken Tacos With Pomegranate & Lime

The best shredded chicken tacos cooked in pomegranate sauce for that slightly sweet and spicy flavor.
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Pomegranate Lime Tacos
Ingredients:
5 chicken thighs, organic, boneless and skinless
1 cup Pom pomegranate juice
cup balsamic vinegar, a good one, which means it's expensive! And thick. It can be flavored ie. strawberry flavored if you wish
2 tsp. Lime juice
tsp. Or more of chipotle chile powder
tsp. Or more of garlic powder
1 dash of cinnamon
1 pkg. Of ready made cabbage coleslaw
Olive oil
2 tsp. Lime juice for dressing
Pinch of salt
1 or more avocados, cubed or sliced
Queso fresco cheese, crumbled or any crumbled sutstitute

Directions:
Preheat oven to 375 degrees F.
Preheat a cast iron pan over medium high heat.
Add salt and garlic powder to one side of the chicken thighs. Add about 2 tsp. Of olive oil to the hot pan. Once the oil is hot, swirl the oil in the pan to coat the bottom and add the chicken to it.

Sear the chicken for 1 minute and then turn the pieces over. Salt and garlic powder the second side. Cook an additional minute and then place the chicken into a clean dish to keep warm.

Add the pomegranate juice, the balsamic vinegar, the chipotle pepper, the cinnamon, salt, and pepper. Stir to combine and to deglaze the pan (remove any chicken bits stuck to the bottom of the pan).

Turn the temperature up to bring the sauce to a boil and then reduce the heat to simmer for 5 - 6 minutes. Then add the chicken back to the pan and coat it with the sauce.

Place the pan in the preheated oven for 20 minutes and baste the chicken about half way through the cooking time. Test the chicken with an instant read thermometer (link in the description to get one). The internal temperature should reach 165 degrees F.

Prepare all the condiments you will use to top your tacos. Place the cabbage in a large bowl and drizzle olive oil over all and the lime juice. Add a pinch of salt and toss to coat.

Crumble the queso fresco into a bowl and cut the avocado into chunks and place in another bowl. Add 2 tsp. Of lime juice and a pinch of salt to the avocado chunks and toss to combine.

Remove the pan from the oven and take the chicken out of the pan. Place the sauce back on a burner and bring to a boil and then lower the heat to simmer for 5 minutes or so, while you shred the chicken.

Shred the chicken with two forks until it is cool enough to touch and then use your hands if you wish.

Add the shredded chicken back to the pan and stir to coat. Squeeze lime juice over the chicken and stir.

Heat corn tortillas on a dry pan, tossing frequently, over medium heat and place the tortillas into a tortilla oven (link in the description) to keep warm.

To assemble the tacos it helps to have some taco racks like I used in the video. This are made of stainless steel and keep your tacos upright when your are making them and when you eat them. I consider them a must have item. Of course there is a link for those here also.

Place a warm tortilla in your rack. Add some chicken, then some coleslaw, cheese and then some creamy avocado to finish it off. Take a bite and enjoy!

Thanks for watching and sharing!
Rockin Robin

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~ Rockin Robin

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