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; 1 tablespoon Blackening Spice; 1 tablespoon Southwest Spice Blend; 4 tablespoon Sour Cream; 1 teaspoon Hot Sauce; 6 unit Flour Tortillas; 3 teaspoon Vegetable Oil; Salt; Pepper

with Pineapple Salsa and Hot Sauce Crema

Recipe Development TeamPublished on March 27, 2019

4.4

(6.2K)

Get Free Steak + 10 Free Meals

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

1 tablespoon

Blackening Spice

1 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

3 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ 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

•Zester

•Small Bowl

•Large Pan

•Paper Towel

Instructions

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.

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.

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.

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.

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.

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.