Chicken Tacos With Roasted Pineapple Salsa And Avocado Crema Recipes

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CHICKEN TACOS WITH PINEAPPLE SALSA



Chicken Tacos with Pineapple Salsa image

These chicken tacos with homemade pineapple salsa are quickly assembled once you've marinated the chicken. The actual grill time is only about 6 minutes.

Provided by Bren

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h40m

Yield 4

Number Of Ingredients 12

1 cup tomatoes, seeded and diced
1 medium red onion, diced, divided
1 cup diced fresh pineapple
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
½ teaspoon salt
½ teaspoon white sugar
1 pound boneless, skinless chicken breasts, cut into 1-inch strips
1 lime, juiced
8 (7 inch) tortillas, or more as needed
1 cup shredded lettuce
8 dashes Sriracha sauce, or more to taste

Steps:

  • Combine tomatoes, 1/2 cup diced red onion, pineapple, and cilantro in a medium bowl. Add 1 tablespoon lime juice, salt, and sugar; toss to combine. Cover salsa with plastic wrap and place in the fridge for at least 2 hours.
  • Place the remaining red onion in the bowl of a small food processor. Add juice of one lime and process until finely ground, about 3 minutes.
  • Place chicken strips into a shallow dish. Slather onion mixture over the chicken, and refrigerate for at least 2 hours.
  • Preheat an outdoor grill to high heat, about 400 degrees F (200 degrees C). Lightly oil the grill.
  • Cook until chicken is no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate.
  • Lightly brown the tortillas on the grill for 30 seconds to 1 minute. Drain the salsa.
  • Thinly slice the chicken, against the grain. Lay tortillas out on plates, top with lettuce, chicken, pineapple salsa, and Sriracha sauce.

Nutrition Facts : Calories 298.5 calories, Carbohydrate 38 g, Cholesterol 64.6 mg, Fat 4.5 g, Fiber 5.8 g, Protein 28 g, SaturatedFat 1.1 g, Sodium 491.2 mg, Sugar 8 g

CHICKEN TACOS WITH ROASTED PINEAPPLE SALSA AND AVOCADO CREMA



Chicken Tacos with Roasted Pineapple Salsa and Avocado Crema image

These tacos are great any night of the week, not just Tuesday.

Provided by Wolf Gourmet

Yield 12 servings

Number Of Ingredients 14

1 small pineapple, peeled, cut into four pieces lengthwise and cored
Olive oil
1 English cucumber, diced small
1/2 medium red onion, diced small
2 jalapeños, minced
3-4 limes
Salt and pepper
2 large avocados, pitted and peeled
1 cup sour cream
2 pounds boneless, skinless chicken breasts
Warm corn tortillas, for serving
Cilantro leaves, for serving
Wolf Gourmet Countertop Oven with Convection
Wolf Gourmet High-Performance Blender

Steps:

  • Heat Wolf Gourmet Countertop Oven to Convection/Roast 450°F. Line the Wolf Gourmet baking pan with parchment paper. Coat pineapple in olive oil and arrange on baking sheet. Roast until tender and juices begin to release, 15-20 minutes. Let cool.
  • Using a Wolf Gourmet High-Performance Blender, combine avocado, sour cream, and freshly grated lime zest and juice from one lime. Purée to a smooth crema.
  • Heat a large skillet over medium-high. Season chicken with salt and pepper. Add 2 tablespoons vegetable oil to the pan and carefully swirl to coat. Arrange chicken in a single layer in the pan and cook, flipping once, until cooked through, 10-12 minutes. Transfer to a cutting board and let sit five minutes before slicing.
  • Chop roasted pineapple into small pieces. In a medium bowl, combine pineapple, cucumber, onion, and jalapeño. Season to taste with lime juice and salt. Serve with chicken tacos and avocado crema.

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