Rotisserie Chicken Tacos with Pineapple Mango Salsa and Curtido
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Updated Aug 26, 2019
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My family and I are currently on an American west road trip. First was Montana, then Wyoming, and now we are in Idaho. If you follow me on Instagram you might have seen some of my photos.
While in Montana we stayed at an amazing boutique tipi hotel for two nights. If you want to travel to Montana I highly recommend booking a tipi for the “Big Sky Country” experience.
While in Montana we were only five miles away from the north entrance to Yellowstone National Park, so we visited the park for two days. It was completely magical. This was my third trip to Yellowstone and each time it gets even more exciting. You might remember my huckleberry empanada post where I shared my first trip there.
I’ll share more about our road trip in a later post, but for now let’s talk about tacos. As we were driving around Yellowstone looking at all the wildlife in their natural habitat all I could think of was this funny quote…“Thank God I don’t have to hunt for my food, I don’t even know where tacos live.”
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!
These tacos might look fancy but buying rotisserie chicken or using shredded leftover shredded rotisserie chicken comes to the rescue when it comes to these tacos. All you have to do is shred the chicken, place it on a baking sheet, drizzle it with a bit of olive oil, and broil it until its lightly crispy.
The inspiration for these tacos were inspired by the What’s Gaby Cooking cookbook. The recipe in her book is fish tacos, but the toppings are what sold me — pineapple and mango salsa and this bright pink cabbage slaw. Curtido, the accompanying slaw, is a combination of red and green cabbage, and onions in a vinegary, spicy brine.
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Rotisserie Chicken Tacos with Pineapple Mango Salsa and Curtido
Ingredients
Curtido (Cabbage Slaw):
- 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
Pineapple Mango Salsa:
- 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
Chipotle Cream Sauce:
- 2 cups crema Mexicana
- 2 chipotles in adobo sauce
- Salt to taste
Rotisserie Chicken:
- shredded rotisserie chicken
- 2 tablespoons olive oil
For assembling:
- tortillas , 2 - 3 per person
Instructions
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.
Notes
- Nutrition info: One serving = 2 tacos.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
