One-Pan Tropical Chicken Tacos

Name: One-Pan Tropical Chicken Tacos with Pineapple Salsa and Hot Sauce Crema
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Shallot; 1 unit Bell Pepper; ¼ ounce Cilantro; 1 unit Lime; 4 ounce Pineapple; 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; 4 teaspoon Vegetable Oil; Salt; Pepper

with Pineapple Salsa and Hot Sauce Crema

Recipe Development TeamPublished on November 16, 2018

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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.

Tags:

Spicy

Allergens:

Milk

•Soy

•Wheat

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 Time25 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Shallot

1 unit

Bell Pepper

¼ ounce

Cilantro

1 unit

Lime

4 ounce

Pineapple

10 ounce

Chicken Breast Strips

½ tablespoon

Blackening Spice

½ tablespoon

Southwest Spice Blend

4 tablespoon

Sour Cream

(Contains: Milk)

1 teaspoon

Hot Sauce

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

Not included in your delivery

4 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ 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.

Utensils

•Zester

•Small Bowl

•Large Pan

•Paper Towel

Instructions

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.