Pulled Chicken Tacos

Serves 4
Ingredients:

• 1 Tbsp. olive oil or cooking fat
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 tsp. ancho chili
• 1 tsp. ground cumin
• Juice of 1 lime
• 10, boneless, skinless chicken thighs
• 1, 14 oz. can organic tomato puree
• 1, 6 oz. bottle of tomato juice (no msg or preservatives)
• 1/4 cup sriracha or salsa
• sea salt and pepper, to taste

Directions:

1. Heat the olive oil or cooking fat over low heat in a large, deep skillet or pot. Add in the onion and cook over low heat for 5 minutes. Add in the garlic and spices. Cook for another minute.
2. Season the chicken thighs with sea salt and pepper.
3. Add in chicken thighs and brown the thighs on both sides. Pour in the tomato puree, tomato juice, lime juice, sriracha and season with sea salt and pepper. Bring the sauce and chicken to a boil, reduce heat and cook for 15 minutes.
4. With a slotted spoon, transfer the chicken to a plate. Bring the sauce back up to a boil and cook for another 15 minutes. While the sauce is cooking, shred the chicken using two forks, pulling the chicken into shreds. Add the chicken back to the sauce and stir to combine.

For serving:

• Good quality corn tortillas
• Guacamole
• Fennel Coleslaw
• Cilantro
• Lime wedges

Fennel Coleslaw 

Serves 4
Ingredients:

• 1/4 head of cabbage, thinly sliced
• 1/4 head of red cabbage, thinly sliced
• 1/2 large fennel bulb, thinly sliced
• 3 green onions, thinly sliced

Dressing:

• 1 Tbsp. finely chopped shallot
• 2 Tbsp. lemon juice
• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. citrus olive oil
• 1 tsp. honey
• 1/4 cup cilantro, chopped
• a few pinches of sea salt and pepper

Directions:

1. Thinly slice the cabbage and fennel preferrably with a mandolin.
2. Combine the salad dressing ingredients in a large bowl and add in the cabbage, fennel, green onion and cilantro. Toss to combine.
3. Serve.