Uses Up: frozen blueberries, fresh blueberries, ginger, leftover roast chicken
These ginger chicken tacos are my favorite tacos, and bonus: they make great use of leftover roast chicken (or pulled pork or braised beef), but the secret is really in the blueberries. I grew up picking wild blueberries—my favorite berry by far—but since you can only buy them fresh for about two weeks in August, I keep a bag of frozen ones on hand year-round. This is not your average taco filling, but I swear the spicy hit of fresh ginger pairs swimmingly with the wild blueberries.
Do you know what else you can find in my freezer? Ginger. I find fresh ginger is easier and way faster to grate with a box grater right out of the freezer. Plus your ginger will never dry out and go wrinkly when saved in a good freezer safe container in your freezer.
Food 911: Just because fresh wild blueberries are only in season for a very short time doesn’t mean you can’t still enjoy them year round. Frozen wild blueberries retain their antioxidant and nutritional values for up to 1 year, the cost way less than fresh wild blueberries too!
Photo by Reena Newman, Props by Andy Mac Brooklin and Food Styling by Christine Tizzard.
Wild Blueberry and Ginger Pulled Chicken Tacos
Ingredients
For the Sauce
- 1/2 onion, diced
- 2 garlic cloves, fnely chopped
- 1/2 cup grated or chopped fresh ginger
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 1/4 cup honey
- 1 1/4 cups fresh or frozen wild blueberries
- salt and pepper to taste
For The Chicken Filling
- 3 Tbsp olive oil
- 1 red onion, thinly sliced
- 2-3 cloves garlic, minced
- 1 bell pepper, thinly sliced
- 2 Tbp Mexican Spice Mix
- 1/2 cup chicken stock or stock of choice
- 2-3 cups pulled cooked roasted chicken
- salt and pepper to taste
- taco shells or tortillas for serving
If you enjoyed my ginger chicken tacos, check out my other recipes and waste free cooking tips!
