Rotisserie Chicken Tacos with Pineapple Mango Salsa and Curtido
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rotisserie chicken tacos with a bright pineapple-mango salsa and tangy curtido (cabbage slaw). A quick, light meal made with leftover rotisserie chicken and fresh tropical flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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
- 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
- 2 cups crema Mexicana
- 2 chipotles in adobo sauce
- Salt to taste
- shredded rotisserie chicken
- 2 tablespoons olive oil
- tortillas (2 - 3 per person)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 10m
- Sodium
- 960mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 344mg
- Calcium
- 110mg
- Iron
- 0.86mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 960MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.