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Mexican Recipes
One-Pan Tropical Chicken Tacos

One-Pan Tropical Chicken Tacos

with Pineapple Salsa and Hot Sauce Crema

Hall Of Fame
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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:MilkWheat

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

Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Shallot

1 unit

Bell Pepper

¼ ounce

Cilantro

1 unit

Lime

4 ounce

Pineapple

10 ounce

Chicken Breast Strips

1 tablespoon

Blackening Spice

1 tablespoon

Southwest Spice Blend

4 tablespoon

Sour Cream

(ContainsMilk)

1 teaspoon

Hot Sauce

6 unit

Flour Tortillas

(ContainsWheat)

Not included in your delivery

3 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2510 kJ
Calories600 kcal
Fat26 g
Saturated Fat9 g
Carbohydrate60 g
Sugar14 g
Dietary Fiber3 g
Protein34 g
Cholesterol135 mg
Sodium930 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
Zester
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

Wash and dry all produce. Halve, peel, and thinly slice shallot. Mince a few slices until you have 1 TBSP. (For 4 servings, thinly slice both shallots and mince until you have 2 TBSP.) Halve, core, and deseed bell pepper, then thinly slice. Chop cilantro. Zest and halve lime. Drain pineapple over a small bowl, reserving juice. Roughly chop fruit.

Make Salsa
Make Salsa
2

In a medium bowl, combine pineapple, 1 TBSP pineapple juice, minced shallot, cilantro, and lime zest. Squeeze in the juice from lime halves. Season with a small pinch of salt. Toss to combine and set aside.

Cook Veggies
Cook Veggies
3

Heat a drizzle of oil in a large pan over medium-high heat. Add sliced shallot, bell pepper, and a large pinch of salt. 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.

Cook Chicken
Cook Chicken
4

Pat chicken dry with paper towels. Heat another large drizzle of oil in same pan over medium-high heat. Add chicken, half the Southwest Spice and Blackening Spice (use all of both spices for 4 servings), and a few large pinches of salt. Cook, tossing occasionally, until meat is cooked through, 4-6 minutes.

Make Crema
Make Crema
5

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

Finish and Serve
Finish and Serve
6

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