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One-Pan Tropical Chicken Tacos

One-Pan Tropical Chicken Tacos

with Pineapple-Kiwi Salsa and Lime Crema

One-Pot Wonder
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It’s not always easy to eat enough fruit. Luckily, these tacos feature plenty of it—plus some bonus veggies, too—thanks to a kiwi, pineapple, and lime salsa (with a bit of onion and cilantro tossed in) that’s probably the easiest way to get picky eaters to eat their produce. The salsa joins warmly spiced chicken and a hot-sauce crema inside warm tortillas. Oh, and bonus alert: it can all be made with just one pan, so cleanup will be a breeze.

Tags:Spicy
Allergens:MilkWheat

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit

Red Onion

2 unit

Bell Pepper

1 unit

Kiwi

¼ ounce

Cilantro

1 unit

Lime

8 ounce

Pineapple

20 ounce

Chicken Breast Strips

1 tablespoon

Blackening Spice

1 tablespoon

Southwest Spice Blend

6 tablespoon

Sour Cream

(ContainsMilk)

1 teaspoon

Hot Sauce

12 unit

Flour Tortillas

(ContainsWheat)

Not included in your delivery

4 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2343 kJ
Calories560 kcal
Fat21 g
Saturated Fat8 g
Carbohydrate56 g
Sugar15 g
Dietary Fiber3 g
Protein31 g
Cholesterol130 mg
Sodium690 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
Utensilsarrow down iconarrow down icon
Small Bowl
Medium Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Halve and peel onion; thinly slice one half. Mince other half until you have 2 TBSP (save the remainder for another use). Core and seed bell peppers, then cut into thin strips. Peel and finely dice kiwi. Chop cilantro. Zest and halve lime. Drain pineapple over a small bowl, reserving juice. Roughly chop fruit.

2

Place kiwi, chopped pineapple, 2 TBSP pineapple juice, minced onion, cilantro, and lime zest in a medium bowl. Squeeze in juice from lime halves. Season with a small pinch of salt. Toss to combine and set aside.

3

Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion, bell peppers, and a large pinch of salt to pan. Cook, stirring occasionally, until tender and starting to char, 5-7 minutes. Season with salt and pepper, then transfer to a plate and set aside.

4

Pat chicken dry with a paper towel. Heat another large drizzle of oil in same pan over medium-high heat. Add chicken, blackening spice, Southwest spice, and a few large pinches of salt. Cook, tossing occasionally, until meat is cooked through, 4-6 minutes.

5

While chicken cooks, stir together sour cream and hot sauce (to taste) in another small bowl. Add water 1 tsp at a time until crema mixture has a drizzling consistency. Season with salt.

6

Wrap tortillas in a damp paper towel. Microwave on high until warm, about 30 seconds. Divide tortillas between plates, then fill each with chicken and veggies. Spoon over salsa, drizzle with crema, and serve.