This year our Spring Break travels took Jesse and I to Arizona for the first time. We spent five glorious 80 and 90 degree days by the pool, hiking in Usery Regional Park, and sampling some of greater Phoenix’s best food finds.
One of our tastiest meals came from The Mission, a restaurant in downtown Scottsdale that specializes in modern Latin cuisine. While their entree options expand during the dinner hour, we enjoyed two delicious selections from their lunch taco menu. Jesse chose pineapple glazed pork shoulder while I opted for beer battered fish topped with pickled coleslaw.
I was so in love with the flavors at the Mission that I had to tackle my own version of their tacos when we returned to blustery Michigan. I happened to have leftover Slow Cooker Salsa Verde Chicken (courtesy of Gimme Some Oven) in my freezer that served as the base of my tacos, but pork could easily be substituted and will most likely make an appearance at our house soon. Hope you enjoy this version until you have the chance to enjoy The Mission for yourself!
- 3 cups cooked and shredded chicken (approximately 4 chicken breasts)
- 8 soft taco shells
- 1 small bag carrot slaw mix
- 1 thinly sliced jalapeno pepper
- ¼ cup rice vinegar
- ¾ water
- 1 TB granulated sugar
- ½ pineapple with juice or 1 can pineapple chunks
- 3 TB Dijon mustard
- 2 TB Worcestershire sauce
- 2 TB cornstarch
- juice of ½ a lemon
- 2½ TB brown sugar
- 1 handful of cilantro torn into pieces
- In a small saucepan, bring ¼ cup of the water, the rice vinegar and granulated sugar to a boil. Once the sugar is dissolved, stir in the sliced jalapeno pepper and carrot slaw mix and remove from heat. Allow the slaw to cool and pickle while you prepare the chicken. Stir occasionally so that the pickling liquid is equally absorbed.
- Poach and shred the chicken (or follow Gimme Some Oven's recipe for Slow Cooker Salsa Verde Chicken if you're prepping ahead - highly recommended!)
- In the poaching pan or using a pan that will accommodate the now shredded chicken, prepare the glaze by whisking together the Dijon mustard, Worcestershire sauce, pineapple juice, lemon juice, and brown sugar.
- Dissolve the cornstarch in ¼ cup of water and whisk into the glaze mixture. If you're glaze is too thick, slowly add in the last ¼ cup of water until your desired consistency is reached (the back of a wooden spoon should maintain a smooth layer of glaze coating when you lift it from the pot).
- Stir in the shredded chicken and toss so that the glaze is evenly distributed. Heat on medium low for 5 minutes so that the glaze thickens a bit and adheres well to the chicken.
- Warm your taco shells in the microwave or oven according to package directions.
- Add a good scoop of chicken to each taco shell, top with the pineapple chunks, carrot slaw and cilantro.