Pineapple Chicken Tacos
Cabbage Slaw, Tortilla Chips & Green Salsa
Sizzle, mix, serve: Three easy steps to our fastest and freshest weeknight meal yet. Thanks to a few clever time-savers from our chefs, you’ll be savoring sweet, savory, and satisfying tacos in just 15 minutes! You’ll pan-sear chicken, pineapple, corn, scallions, and garlic with blackening spices, and tuck it all into warm tortillas with crisp, tart cabbage slaw and smoky chipotle crema. Finish with fresh lime and a side of blue corn chips and green salsa for a fresh, colorful dinner in a flash!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Pineapple
1 unit
Corn
2 unit
Scallions
10 ounce
Chicken Breast Strips
1 clove
Garlic
1 tablespoon
Blackening Spice
1 unit
Lime
4 ounce
Shredded Red Cabbage
3 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Chipotle Powder
6 unit
Flour Tortillas
(Contains Soy, Wheat)
1.5 ounce
Blue Corn Tortilla Chips
(Contains Sesame)
7.06 ounce
Green Salsa
Not included in your delivery
1 teaspoon
Cooking Oil
1 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. Drain pineapple. Drain half the corn (all for 4). Thinly slice scallions, separating whites from greens. • Pat chicken* dry and season with salt and pepper. Drizzle oil in a hot pan; cook chicken, pineapple, corn, and scallion whites until cooked through, 6-7 minutes. • Grate garlic directly into pan, then add Blackening Spice and cook until fragrant, 1-2 minutes.
• Cut lime into wedges. In a bowl, toss cabbage, scallion greens, a drizzle of olive oil, a big squeeze of lime, salt, and pepper. • In a bowl, mix sour cream, half the chipotle powder (all for 4), and a squeeze of lime.
• Wrap tortillas in damp paper towels; microwave for 30 seconds. • Spread chipotle crema over tortillas; fill with chicken filling and slaw. Serve with chips, salsa, and any remaining lime wedges.
Chicken is fully cooked when internal temperature reaches 165°.
