Spicy Chicken-Pineapple Tacos |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
1 pound skinned and boned chicken thighs, chopped |
1 (8-oz.) can pineapple tidbits in juice, drained |
1 medium onion, chopped |
1/4 cup chopped fresh cilantro |
1 tablespoon mexican-style chili powder |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1 teaspoon pepper |
1 teaspoon chopped garlic |
3/4 teaspoon salt |
1 tablespoon canola oil |
6 (8-inch) soft taco-size corn or flour tortillas, warmed |
toppings: chopped radishes, fresh cilantro leaves, crumbled queso fresco, chopped onions, chopped jalapeño |
Directions:
1. Combine chicken and next 9 ingredients in a large zip-top plastic freezer bag. Seal and chill 4 to 24 hours.
2. Cook chicken mixture in hot oil in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until chicken is done. Serve mixture with warm tortillas and desired toppings.
3. Note: For testing purposes only, we used McCormick Gourmet Collection Mexican-Style Chili Powder.
4. Note: Nutritional analysis is per taco with flour tortilla and 1/2 cup chicken mixture (not including toppings).
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