One-Pan Tropical Chicken Tacos
with Pineapple Kiwi Salsa and Hot Sauce 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
¼ ounce
Cilantro
1 unit
Lime
4 ounce
Pineapple
1 unit
Red Onion
1 unit
Bell Pepper
1 unit
Kiwi
10 ounce
Chicken Breast Strips
1 tablespoon
Blackening Spice
4 tablespoon
Sour Cream
(Contains Milk)
1 tablespoon
Southwest Spice Blend
1 teaspoon
Hot Sauce
6 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. Roughly chop cilantro. Zest and halve lime. Drain pineapple over a small bowl, reserving juice; roughly chop fruit. Halve and peel onion. Thinly slice one half; mince other half until you have 1 TBSP (2 TBSP for 4 servings). Peel and finely dice kiwi. Core, deseed, and thinly slice bell pepper.
In a medium bowl, combine cilantro, pineapple, 1 TBSP pineapple juice, minced onion, kiwi, and lime zest. Squeeze in juice from both lime halves. Season with a small pinch of salt. Stir to combine and set aside.
Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion, bell pepper, and a large pinch of salt. Cook, stirring occasionally, until veggies are tender and lightly charred, 5-7 minutes. Season with salt and pepper; transfer to a plate and set aside.
Pat chicken dry with paper towels. 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, stirring occasionally, until browned and cooked through, 4-6 minutes.
While chicken cooks, in a second small bowl, combine sour cream and as much hot sauce as you like. Add water, 1 tsp at a time, until mixture reaches a drizzling consistency. Season with salt.
Wrap tortillas in damp paper towels and microwave until warm, about 30 seconds. Divide between plates, then fill with chicken and veggies. Top with salsa and crema.
