One-Pan Pineapple Salsa Chicken Tacos

Name: One-Pan Pineapple Salsa Chicken Tacos with Cilantro & Sour Cream
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Tex-Mex Paste; 1 tablespoon Southwest Spice Blend; 4 ounce Pineapple; 10 ounce Chicken Breast Strips; 1 unit Yellow Onion; ¼ ounce Cilantro; 1 unit Lime; 1 unit Long Green Pepper; 6 unit Flour Tortillas; 2 tablespoon Sour Cream; Salt; Pepper; 1 teaspoon Cooking Oil

with Cilantro & Sour Cream

Recipe Development TeamPublished on November 23, 2021

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The week just isn’t complete without a taco night. If you agree (and how could you not?), you’re in luck! Our chefs put together a sweet and savory version that’s sure to satisfy. There’s richly-spiced chicken breast strips marinated in pineapple juice, plus charred pepper and onion, a pineapple salsa, and cooling sour cream, all piled into steamy-soft tortillas. Taco’bout a killer meal.

Tags:

Easy Cleanup

Allergens:

Soy

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Tex-Mex Paste

1 tablespoon

Southwest Spice Blend

4 ounce

Pineapple

10 ounce

Chicken Breast Strips

1 unit

Yellow Onion

¼ ounce

Cilantro

1 unit

Lime

1 unit

Long Green Pepper

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

2 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories660 kcal

Fat24 g

Saturated Fat9 g

Carbohydrate80 g

Sugar17 g

Dietary Fiber4 g

Protein38 g

Cholesterol110 mg

Sodium1840 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Bowl

•Paper Towel

•Small Bowl

•Large Pan

Instructions

• In a large bowl, combine Tex-Mex paste with Southwest Spice. Slightly open top of pineapple cup and pour juice into same bowl, leaving pineapple behind. • Pat chicken* dry with paper towels. Add chicken and a big pinch of salt to bowl; toss to combine. Set aside to marinate until step 5.

• Wash and dry produce. • Roughly chop pineapple. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Roughly chop cilantro. Quarter lime. Halve, core, and thinly slice green pepper into strips.

• In a small bowl, combine pineapple, minced onion, half the cilantro, and a squeeze of lime juice to taste. Season with salt and pepper.

• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and sliced onion. Cook, stirring occasionally, until lightly browned and slightly softened, 3-4 minutes. Season with salt and pepper. Reduce heat to medium.

• Add chicken and marinade to pan with veggies. Cook, stirring occasionally, until chicken is cooked through and marinade has reduced, 5-7 minutes. TIP: If your marinade begins to burn before chicken is fully cooked, add a splash of water. • Remove pan from heat; stir in remaining cilantro.

• While chicken cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with chicken mixture. Top with pineapple salsa and dollop with sour cream. Serve with any remaining lime wedges on the side.