Chicken Pineapple Party Tacos

Name: Chicken Pineapple Party Tacos with Bell Pepper and Fresh Radishes
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Chicken Thighs; ¼ ounce Cilantro; 1 unit Red Onion; 1 unit Red Bell Pepper; 4 unit Flour Tortilla; 4 ounce Pineapple; 3 unit Radishes; 1 unit Lime; 1 tablespoon Mexican Spice Blend; 4 tablespoon Sour Cream; 2 teaspoon Vegetable Oil; unit Salt; unit Pepper

with Bell Pepper and Fresh Radishes

Recipe Development TeamPublished on February 07, 2017

4.0

(5K customers rated)

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Gather round, everybody, it’s taco time! We encourage you to make a self-serve taco bar using this recipe’s ingredients and let all of your hungry eaters fill their tortillas just the way they like. There’s no shortage of fixings to choose from: chopped chicken coated in Mexican-style spices, a sweet and succulent pineapple salsa, a pepper and onion jumble, and slices of cool and crisp radish.

Tags:

Spicy

Allergens:

Wheat

•Milk

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 Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Chicken Thighs

¼ ounce

Cilantro

1 unit

Red Onion

1 unit

Red Bell Pepper

4 unit

Flour Tortilla

(Contains: Wheat)

4 ounce

Pineapple

3 unit

Radishes

1 unit

Lime

1 tablespoon

Mexican Spice Blend

4 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

2 teaspoon

Vegetable Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Energy (kJ)2510 kJ

Calories600 kcal

Fat30 g

Saturated Fat10 g

Carbohydrate49 g

Sugar14 g

Dietary Fiber4 g

Protein35 g

Cholesterol155 mg

Sodium570 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

•Small Bowl

•Bowl

•Large Pan

•Paper Towel

Instructions

Wash and dry all produce. Peel and halve onion. Mince enough so that you have 1 TBSP minced onion. Slice remainder. Core, seed, and remove white ribs from bell pepper, then thinly slice. Thinly slice radishes. Cut lime in half. Pick cilantro leaves from stems. Finely chop half the leaves.

Drain pineapple, then finely chop. In a small bowl, stir together pineapple, juice from one lime half, minced onion, and finely chopped cilantro. Season with salt and pepper

Chop chicken into 1-inch pieces. In a medium bowl, toss chicken, Mexican spice blend, and salt and pepper. Heat a drizzle of oil in large pan over mediumhigh heat. Add chicken and cook, tossing occasionally, until browned and no longer pink in center, 4-5 minutes. Remove from pan and set aside in a serving dish or bowl.

Heat another drizzle of oil in same pan. Add pepper and sliced onion. Cook, tossing occasionally, until softened and lightly browned, 3-4 minutes.

Wrap tortillas in a damp paper towel and microwave until warm and soft, about 30 seconds. Cut remaining lime half into 4 wedges.

Place chicken, pepper mixture, cilantro leaves, radishes, sour cream, lime wedges, tortillas, and salsa in individual serving plates or bowls and invite everyone to assemble their own tacos.