Pulled Chicken Tacos with Citrus Basil Vinaigrette
If you're looking for a light and healthy recipe for homemade tacos, give these pulled chicken tacos a try. The subtle flavor of the citrus basil vinaigrette adds a summery twist on what's usually a heavy meal.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 1 tsp Bertolli Extra Virgin Olive Oil
- 5 chicken breasts
- 2 small kumquats
- 6 leaves basil
- Kumquat Basil Dressing see below
- 1 cup shredded purple cabbage
- 1 batch of homemade tortillas
Citrus Basil Vinaigrette
- 1/3 cup Bertolli Extra Virgin Olive Oil
- 3-4 kumquats
- 2 kumquats zest
- 3 Basil leaves
Preheat oven to 350
Add a tsp of Bertolli Extra Virgin Olive Oil to the bottom of an Instant Pot and lay the raw chicken breasts over top. Top the chicken with 3 basil leaves and two sliced kumquats. Seal the instant pot and pressure cook for 15 minutes.
Once that is done, take out the chicken, lay on a foil lined baking sheet and pull the chicken apart with two forks.
Spread the chicken out evenly throughout the pan and top with 3 basil leaves (torn up). Bake for 15-20 minutes, enough to crisp up the chicken a bit.
While the chicken is in the oven, 1/3 cup Bertolli Extra Virgin Olive Oil, kumquats, zest, and basil leaves to a blender and blend until smooth. Taste and adjust to the desired sweet/sour levels (the rind is sweet).
Take the chicken out, and pour 1/2 cup of the citrus basil vinaigrette over the chicken breast. Mix.
Add the chicken, purple cabbage, more chicken to your tacos. Top with desired about of citrus basil vinaigrette.
Optional: serve with optional spicy dressing (mayo and hot sauce).
Serving: 1g | Calories: 268kcal | Carbohydrates: 4g | Protein: 30g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 90mg | Sodium: 193mg | Potassium: 577mg | Fiber: 1g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 13.3mg | Calcium: 23mg | Iron: 0.9mg