One-Pan Tropical Chicken Tacos
with Pineapple-Kiwi Salsa and Lime 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 kiwi, 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.
Ingredients
1 unit
Red Onion
2 unit
Bell Pepper
1 unit
Kiwi
¼ ounce
Cilantro
1 unit
Lime
8 ounce
Pineapple
20 ounce
Chicken Breast Strips
1 tablespoon
Blackening Spice
1 tablespoon
Southwest Spice Blend
6 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Hot Sauce
12 unit
Flour Tortillas
(Contains Soy, Wheat)
Not included in your delivery
4 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Halve and peel onion; thinly slice one half. Mince other half until you have 2 TBSP (save the remainder for another use). Core and seed bell peppers, then cut into thin strips. Peel and finely dice kiwi. Chop cilantro. Zest and halve lime. Drain pineapple over a small bowl, reserving juice. Roughly chop fruit.
Place kiwi, chopped pineapple, 2 TBSP pineapple juice, minced onion, cilantro, and lime zest in a medium bowl. Squeeze in juice from lime halves. Season with a small pinch of salt. Toss to combine and set aside.
Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion, bell peppers, and a large pinch of salt to pan. 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.
Pat chicken dry with a paper towel. Heat another large drizzle of oil in same pan over medium-high heat. Add chicken, blackening spice, Southwest spice, and a few large pinches of salt. Cook, tossing occasionally, until meat is cooked through, 4-6 minutes.
While chicken cooks, stir together sour cream and hot sauce (to taste) in another small bowl. Add water 1 tsp at a time until crema mixture has a drizzling consistency. Season with salt.
Wrap tortillas in a damp paper towel. Microwave on high until warm, about 30 seconds. Divide tortillas between plates, then fill each with chicken and veggies. Spoon over salsa, drizzle with crema, and serve.
