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.
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Chicken Breast Strips
Southwest Spice Blend
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.