Chicken Tacos with Pineapple Salsa

40 Min.
25 Min.
12
Ingredients
Chicken Tacos
1
pound ground chicken
1 pound ground chicken
1
tablespoon canola oil
1 tablespoon canola oil
1
tablespoon freshly squeezed lime juice
1 tablespoon freshly squeezed lime juice
teaspoons Better Than Bouillon® Roasted Chicken Base
1½ teaspoons Better Than Bouillon® Roasted Chicken Base
1
teaspoon ground cumin
1 teaspoon ground cumin
½
teaspoon garlic powder
½ teaspoon garlic powder
½
teaspoon hot Mexican-style chili powder
½ teaspoon hot Mexican-style chili powder
½
cup jarred medium heat salsa (may substitute with mild heat salsa)
½ cup jarred medium heat salsa (may substitute with mild heat salsa)
12
hard white corn taco shells (may substitute with yellow corn)
12 hard white corn taco shells (may substitute with yellow corn)
Salsa
1
(15-ounce) can black beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1
cup grape tomatoes, halved
1 cup grape tomatoes, halved
1
cup pineapple tidbits, drained (may substitute with fresh mango)
1 cup pineapple tidbits, drained (may substitute with fresh mango)
1
small jalapeño, stemmed, seeded and diced
1 small jalapeño, stemmed, seeded and diced
3
green onions, thinly sliced
3 green onions, thinly sliced
1
tablespoon chopped cilantro
1 tablespoon chopped cilantro
2
tablespoons pulp free orange juice
2 tablespoons pulp free orange juice
¾
teaspoon salt
¾ teaspoon salt
½
teaspoon sugar
½ teaspoon sugar
teaspoon hot Mexican-style chili powder
⅛ teaspoon hot Mexican-style chili powder
Directions
  1. Combine salsa ingredients in a medium bowl, cover and refrigerate.
  2. In a large non-stick skillet, heat oil over medium heat. Add chicken and cook and stir until crumbles are done, about 8-10 minutes.
  3. In a small bowl, whisk lime juice with Chicken Base until base is dissolved. Add to skillet of chicken crumbles and stir to combine.
  4. Reduce heat to medium-low and add cumin, garlic powder, chili powder and salsa; stir to combine. Cook and stir until heated through.
  5. Heat taco shells according to package directions. Fill each shell with 2½ tablespoons chicken mixture and top with ¼ cup of pineapple salsa.
This salsa is easy to make and adds a fresh and healthy topping to these chicken tacos, but they can also be served with a variety of toppings, such as pre-made guacamole, lettuce, tomatoes, salsa verde or shredded Colby-Jack cheese.

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