Tropical Tacos

Step 1 -In a slow cooker, add the chicken breasts, the red onions, the teriyaki sauce, 2 teaspoons of the cumin, the smoked paprika, the garlic powder, 3 tablespoons of the lime juice, and 2 cups of the pineapple and stir to combine.

Step 2 -Cover the slow cooker and cook the chicken mixture, about 3 hours 30 minutes on high heat or about 6-7 hours on low heat.

Step 3 -While the chicken mixture is cooking, in a medium bowl, add the sour cream, the milk, the chopped chile pepper, the adobo sauce, 1 teaspoon of the salt, the remaining cumin, and the remaining lime juice and stir to combine.

Step 4 -Taste the dressing and season with the extra salt, as needed. Stir to combine.

Step 5 -Cover the bowl and chill the dressing in the refrigerator until ready to use.

Step 6 -Transfer the cooked chicken breasts to a clean plate and use two forks to shred them.

Step 7 -Return the shredded chicken to the slow cooker and stir until it is coated with the juices.

Step 8 -In a large bowl, add the coleslaw mix, the cilantro, and about 1/2 of the chilled dressing and stir to combine.

Step 9 -Evenly fill each of the warm tortillas with the chicken mixture, the remaining pineapple, and the slaw mixture.

Step 10 -Serve the tacos drizzled with the remaining dressing.