One-Pan Tropical Chicken Tacos
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One-Pan Tropical Chicken Tacos

One-Pan Tropical Chicken Tacos

with Pineapple Salsa and Hot Sauce Crema

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
Prep Time


serving amount

1 unit


1 unit

Bell Pepper

¼ ounce


1 unit


4 ounce


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




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.


Small Bowl
Large Pan
Paper Towel



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

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

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

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

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

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.