Celebrate Cinco de Mayo
Pineapple Chicken Tacos
Ingredients
6 ozs Chicken Breast (boneless, skinless)
2/3 cup Pineapple (chopped)
1/2 Jalapeno Pepper (diced)
1/4 Yellow Onion (medium, diced)
2 tsps Taco Seasoning
1/4 cup Water
1/2 Avocado (medium, sliced)
4 Corn Tortilla (small, warmed)
2 tbsps Cilantro
1/2 Lime (juiced)
Steps
In a pot over medium heat, add the chicken breast, pineapple, jalapeño, onion, taco seasoning, and water. Bring to a simmer, cover the pot with a lid and let it simmer for about 20 minutes or until the chicken is cooked through.
Once the chicken is done, take it out and shred it with two forks. Put it back into the pot and cook for another five minutes or until the water has evaporated. Adjust the seasoning to your taste.
Divide the shredded chicken and avocado between tortillas. Top with cilantro and lime juice. Enjoy!
Notes
Leftovers
Refrigerate the chicken mixture in an airtight container for up to three days. Assemble before serving.
Serving Size
One serving is equal to two tacos.
More Flavor
Add cabbage and sauce of your choice.
Spicy Salsa
Ingredients (2 servings)
1 1/3 Tomato (medium, diced)
1 1/3 tbsps Cilantro (chopped)
2 2/3 tbsps Red Onion (diced)
1/3 Jalapeno Pepper (seeds removed, finely chopped)
1 tbsp Lime Juice
1/8 tsp Sea Salt
Steps
Combine all of the ingredients in a bowl and mix well. Serve, and enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is equal to approximately 1/3 cup.
Serve it With
Serve with tortilla chips, crackers, on top of tacos, salads, bowls, and/or sandwiches.
More Spicy
Increase the amount of jalapeño and/or add the seeds from the pepper(s).