HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOne Pan Tropical Chicken Tacos
One-Pan Tropical Chicken Tacos

One-Pan Tropical Chicken Tacos

with Pineapple Salsa and Hot Sauce Crema

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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 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.


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

Total Time25 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 unit

Bell Pepper

¼ ounce


1 unit


4 ounce


10 ounce

Chicken Breast Strips

½ tablespoon

Blackening Spice

½ tablespoon

Southwest Spice Blend

4 tablespoon

Sour Cream


1 teaspoon

Hot Sauce

6 unit

Flour Tortillas

(ContainsSoy, Wheat)

Not included in your delivery

4 teaspoon

Vegetable Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2552 kJ
Calories610 kcal
Fat27 g
Saturated Fat11 g
Carbohydrate58 g
Sugar17 g
Dietary Fiber4 g
Protein31 g
Cholesterol135 mg
Sodium1060 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.
Utensilsarrow down iconarrow down icon
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Chop cilantro. Zest and halve lime. Halve and peel shallot. Thinly slice one half; mince remaining half until you have 2 TBSP. Halve, core, and deseed bell pepper, then cut into thin strips. Drain pineapple over a small bowl, reserving juice. Roughly chop pineapple.


In another small bowl, combine cilantro, lime zest, minced shallot, pineapple, 2 TBSP pineapple juice, and juice from both lime halves. Season with a small pinch of salt.


Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced shallot, bell pepper, and a pinch of salt and pepper. Cook, stirring occasionally, until tender and beginning to char, 5-7 minutes. Turn off heat; transfer to a plate.


Pat chicken dry with a paper towel. Heat another large drizzle of oil in same pan over medium-high heat. Add chicken, ½ TBSP blackening spice, ½ TBSP Southwest Spice (we sent more of each), and a few large pinches of salt. Cook, stirring occasionally, until chicken is cooked through, 4-6 minutes.


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


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