Pulled Chicken Thigh (or meat of choice) Tacos with Sweet Chili Slaw

As I always mention with bread/grains and meat recipes, I have an army of nutrients such as papaya enzymes (I make my own capsules), which help digest gluten, meat and everything else, (I pop one or two in my mouth during or after a meal), as well as chlorella, which pulls toxins from the body, and a host of others I talk about in the "Eat Smart" and "Top Ten Lists" lists of my blog.

Anyhoo, I converted this recipe from a pulled pork recipe, not so much that I am against pork, just personal choice (of my digestive system). People shun dark chicken meat chicken for the breast meat, but I love chicken thighs, and I know that fats from quality sources doesn't make you fat.

Here is the recipe for Pulled Chicken Thigh Tacos (replace with your own quality meat of choice), and Sweet Chili Slaw.

A quick note on breads and grains

Honestly, until I start making my own, I doubt if I will ever find the ultimate bread. Most all have one or more unacceptable ingredients. (the ones with acceptable ingredients have a very bland, boring taste 🙁 ) . So, since I am not a frequent bread eater, I just concede the point and try to stay away from the one that use Canola Oil, other questionable oils, or soy.

As mentioned above, I take a papaya enzyme capsule after eating. If you want to see an example of a very good bread ingredient list check out this Sami's Bakery Bread (although they don't make taco shells)

Pulled Chicken Thigh Tacos with Sweet Chili Sauce

4 pasture raised chicken thighs Whole Foods has them,  (AVOID COMMERCIAL CHICKENS!!)
1 teaspoon Pink Himalayan Salt or Celtic Sea Salt (AVOID COMMON TABLE SALT)
1 teaspoon organic coarse ground black pepper
1 teaspoon organic smoked paprika
1 teaspoon organic onion powder
1/2 teaspoon organic garlic powder
2 tablespoons organic virgin olive oil
8 ounces beer (I would suggest Heineken)
2 cups sliced organic green cabbage
3 tablespoons organic sweet chili sauce (try to buy in glass jar as opposed to can)
1 organic lime, juiced
a bunch of quality (4-inch) tortillas, for serving
grass fed feta or cotija cheese, for crumbling (I avoid commercial Cheeses)

cilantro avocado cream ingredients
1 avocado, chopped
1 lime, juiced + zested
3 tablespoons chopped fresh organic cilantro
3 tablespoons grass fed sour cream or greek yogurt, AVOID CONVENTIONAL DAIRY
(Whole Foods has
grass fed yogurt)


Remove skin from thighs (or prepare alternate meat choice as necessary). Heat a large skillet over medium-high heat and add olive oil. Cover the thighs with the salt, pepper, paprika, onion powder and garlic powder. Sear the thighs on all sides just until it is golden brown, about 1 to 2 minutes per side.

Remove the thighs and place it in the crockpot. Pour your favorite beer over top, cover and cook for 8 hours on low. After 8 hours, remove the top and pull the thigh from bone with tongs or forks. I toss it well with the beer and then cover it and let it cook for another 15 minutes or so. You have to really toss the meat with the juice to combine everything. Taste the meat and season it additionally if desired.

You can bake chicken thighs to save time or if you don't have a crock pot (but crock pot cooking is awesome!!).

To make the slaw, add the cabbage to a large bowl. Toss it with the sweet chili sauce and the lime juice, adding in a pinch of salt. You can make this a few hours ahead of time and keep it in the fridge if desired.

To make the avocado cream, add the avocado, lime juice and zest, sour cream or yogurt and the cilantro to a food processor. Blend until pureed and creamy.

Assemble the tacos by adding some chicken to each tortilla and covering it with a drizzle of the avocado cream. Add the slaw on top and crumble on a bit of cheese.

recipe inspired by and taco photos from the "How Sweet it Is" blogspot.


~stay healthy~


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