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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 4 people
/ serving 4 people
Red Bell Pepper
Mexican Spice Blend
Wash and dry all produce. Peel and halve onion. Mince enough so that you have 2 TBSP minced onion. Slice remainder. Core, seed, and remove white ribs from bell peppers, then thinly slice. Thinly slice radishes. Cut one 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 halved lime, 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 large drizzle of oil in large pan over medium-high 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 large drizzle of oil in same pan. Add peppers 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 into 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.