Pulled chicken tacos
If you love the combination of sweet and savoury, these easy pulled chicken tacos with a cabbage and berry salad are a must-try. We have combined the umami notes of hoisin-coated chicken with an aromatic chickpea crunch and red pointed cabbage salad. The addition of fresh herbs and juicy raspberries provides a light, summery feel, while the avocado dressing ties it all together with a creamy finish.
Ingredients
Pulled chicken
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1 litre
Water
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2 tbsp
Chicken stock
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300 g
Chicken breast fillets
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1 tbsp
Hoisin sauce
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Chickpea topping
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1 can
Chickpeas (240 g drained weight)
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10 g
Olive oil
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1 tsp
Ground cumin
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1 tsp
Coarse salt
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Pointed cabbage salad
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500 g
Red pointed cabbages, finely shredded
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300 g
Edamame beans, thawed
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50 g
Rocket leaves
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250 g
Raspberries
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30 g
Fresh herbs, for example, mint and/or coriander
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Avocado dressing
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2
Small avocados
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½ tsp
Salt
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Freshly ground black pepper
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To serve
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4
Large wholewheat tortillas
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Instructions
Pulled chicken
Chickpea topping
Pointed cabbage salad
Avocado dressing
To serve
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Do not wait for the chicken to cool before shredding it. As it cools, the meat tightens and resists the tines of the forks. Shredding straight after cooking is faster and gives a softer texture.
Use kitchen paper to remove as much moisture as possible from the chickpeas before seasoning them. Tip them onto a few layers of paper, pat them dry, and roll them around gently to catch any water clinging to the skins. Less surface moisture means the seasoning stays where it should, and the chickpeas roast up properly crisp instead of soft.
Use ripe avocados to get the smoothest dressing. Look for a very dark green or purple skin, and gently press near the stem end. It should feel soft without being mushy. If the avocado feels hard, it will not blend properly, and if it feels loose inside the skin, it is past its best.
FAQ: Questions about pulled chicken tacos with cabbage and berry salad
We have answered the most-asked questions about pulled chicken tacos with cabbage and berry salad just below, so you can get past any doubts when making them.
Can I use chicken thighs instead of chicken breast?
Yes, you can use chicken thighs instead of chicken breast for your pulled chicken tacos. Go for boneless thighs, as bone-in thighs take longer to cook and require extra trimming after cooking. Simmer the thighs in the stock for 20–25 minutes, then shred them straight away while they are hot.
Can I make the pulled chicken for the tacos in advance?
Yes, the pulled chicken can be prepared in advance for the tacos. Cook and shred the chicken as instructed, then mix it with the hoisin sauce once it has cooled. Store it in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or microwave before using it, adding a small splash of water if needed to keep it juicy.
Can I prepare the cabbage and berry salad ahead of time?
You can prepare most of the cabbage and berry salad in advance, but it is best to add the raspberries and herbs just before serving. Shred the cabbage and combine it with the edamame and rocket a few hours ahead, then store it covered in the fridge. Fold in the berries and herbs at the last moment to keep the salad fresh and prevent it from becoming watery.
What is the best way to store pulled chicken tacos?
The best way to store pulled chicken tacos depends on how they are assembled. If the tacos are already filled, place them in an airtight container and store them in the fridge for up to 24 hours. The tortillas will soften over time, so they are best eaten the next day. If possible, store the elements separately. The pulled chicken keeps well in the fridge for up to 3 days, the avocado dressing and cabbage and berry salad for 1–2 days, and the roasted chickpeas in an airtight container at room temperature for 2–3 days.
Nutritional values per serving
Energy:
476 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 12.5 g |
| Protein | 32.6 % | 38.2 g |
| Fat | 47.9 % | 25.8 g |
| Carbohydrates | 19.5 % | 22.9 g |
Tuck into our colourful pulled chicken tacos with cabbage and berry salad
Tucking into a tray of tacos is always a treat, but these pulled chicken tacos with cabbage and berry salad are also a real feast for the eyes. We have packed our tacos with a rainbow of ingredients: purple cabbage, pink raspberries, green avocado dressing, and crispy golden chickpeas. This colourful palette gives this street food favourite a more refined feel, making it suitable for everything from a relaxed meal to a more elegant dinner setting.
Succulent chicken coated in sweet hoisin sauce
Part of what makes these tacos such a pleasure to eat is the chicken itself, which is gently cooked until it becomes tender enough to shred into long, juicy strands. This keeps the meat from drying out and creates a texture that stays tender even after reheating. Once pulled apart, the chicken readily absorbs the hoisin sauce, which clings to the fibres and coats each strand evenly. You will experience an interplay of flavours, from the initial hit of sweetness to the umami and saltiness, all finished off with a light acidity.
With warmly spiced chickpeas and a fresh cabbage and berry salad
Every great taco needs a bit of crunch, and the combination of chickpeas and cabbage and berry salad delivers exactly that. The chickpeas are roasted until golden and crisp, with cumin giving them a nutty, earthy warmth. That same crisp texture runs through the salad, where finely shredded cabbage, firm edamame beans, and peppery rocket leaves create a multi-layered base.
To brighten those deep flavours, we have tossed in a handful of fresh herbs for lightness and juicy raspberries; their natural tartness cuts through the hoisin- and cumin-coated chickpeas, offering a fun, fruity finish.
Finished with a rich and creamy avocado dressing
Avocado is a popular addition to tacos, often served sliced, in chunks, or mashed into guacamole. In this recipe, the buttery avocado is blended with cottage cheese to create a rich, cooling dressing. The result is an incredibly velvety consistency with a delicate, nutty undertone. It is a wonderful way to crown each taco, bringing a soothing creaminess that harmonises the bold flavours of the other toppings.
Made for a proper taco night spread
Pulled chicken tacos with cabbage and berry salad never disappoint on their own, but why not turn them into part of a full taco spread? Set them on the table next to Mexican classics like tacos de barbacoa with beef or lamb, tacos al pastor with spiced pork, or beef tacos.
To mix things up, add lighter options such as black bean tacos or breakfast tacos, or bring in something fresh with fish tacos made with cod. Crispy chicken tacos with spicy mango salsa and veggie tacos with sweetcorn and avocado give everyone plenty to choose from.
Switch things up with the filling
The beauty of these pulled chicken tacos with cabbage and berry salad is how easily you can adapt the filling. Add more fresh veggies to suit your mood, such as finely chopped red onion or tomatoes for sharpness and juiciness, while black beans are a great alternative to edamame beans.
If you want to give the avocado dressing a bit more punch, add a squeeze of fresh lime juice for a zesty lift, or some chilli flakes or chopped chillies to raise the heat.
To make these tacos even more comforting, why not add some cheese? Keep things Mexican with queso fresco or cotija for a salty finish, or slide over to Tex-Mex with cheddar or Monterey Jack. If you feel like going all in, melt the cheese on the tortillas first in a pan over low heat with a lid on. The result is a soft, cheesy base that holds the toppings in place.
These small tweaks also affect how filling and balanced the tacos feel. If you would like to dig deeper, explore our article about high-protein foods and high-fibre vegetables, or take a closer look at foods high in protein and fibre. You can also find practical inspiration in articles on high-protein vegetarian meals, simple ideas for high-protein lunches and high-protein dinners.
