Pulled Chicken Tacos

taco 2.jpg

Tacos are a big hit in our home and this has quickly become a favourite. It's easy to make and freezes well. Plan to double the recipe and enjoy the pulled chicken the next week as well. 


  • 4 chicken breasts
  • 2 medium onions, diced
  • 4 tsp coconut oil
  • 8 cloves of garlic, minced
  • 2 tsp fresh ginger
  • 2 tsp coriander
  • 2 tsp cumin
  • 2 tsp cardamom
  • 1 tsp salt
  • ½ tsp cayenne pepper (optional)
  • 2 cans coconut milk
  • 2 cans tomato paste (12oz total)
  • 2 limes, juiced
  • Presidents Choice Kale Slaw  (do not use dressing or dried cranberries)
  • 1 lemon (freshly squeezed)
  • 1/4 cup Greek Yogurt
  • 1 avocado
  • ½ cup cilantro
  • Organic corn wraps


  • In a medium pan, heat coconut oil over medium high heat. Add onion and saute until translucent and tender. Add garlic, ginger,salt and spices. Cook 1 minute until all the spices are fragrant. Stir in coconut milk and tomato paste
  • Add chicken to the slow cooker. Pour sauce over top
  • Cook on high for 3-4 hours or on low for 6-8 hours. 
  • Shred chicken and leave in the sauce. Squeeze in lime juice. 
  • Mix the kale slaw with greek yogurt, lemon juice, salt and pepper. 
  • Create your taco with desire chicken, slaw, avocado and cilantro on top.