Our pineapple salsa adds a fresh, healthy topping!
Chicken Tacos with Pineapple Salsa
-
Prep:
40 min. -
Cook:
25 min. -
Serves:
12
Our pineapple salsa adds a fresh, healthy topping!
Recipe tags: chicken base, easy difficulty, lunch, chicken, skillet
Ingredients
Quantity | Ingredient |
---|---|
½ cup | jarred medium heat salsa (may substitute with mild heat salsa) |
1 Tbsp | canola oil |
1 lb | ground chicken |
1 Tbsp | freshly squeezed lime juice |
1½ tsp | Better Than Bouillon® Roasted Chicken Base |
1 tsp | ground cumin |
½ tsp | garlic powder |
½ tsp | hot Mexican-style chili powder |
12 | hard white corn taco shells (may substitute with yellow corn) |
Quantity | Ingredient |
---|---|
1 15-ounce | can black beans, drained and rinsed |
1 cup | grape tomatoes, halved |
1 cup | pineapple tidbits, drained (may substitute with fresh mango) |
1 | small jalapeño, stemmed, seeded and diced |
3 | green onions, thinly sliced |
1 Tbsp | chopped cilantro |
2 Tbsp | pulp free orange juice |
¾ tsp | salt |
½ tsp | sugar |
⅛ tsp | hot Mexican-style chili powder |
Directions
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.
In a small bowl, whisk lime juice with Chicken Base until base is dissolved. Add to skillet of chicken crumbles and stir to combine.
Reduce heat to medium-low and add cumin, garlic powder, chili powder and salsa; stir to combine. Cook and stir until heated through.
Heat taco shells according to package directions. Fill each shell with 2½ tablespoons chicken mixture and top with ¼ cup of pineapple salsa.
Combine salsa ingredients in a medium bowl, cover and refrigerate.
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.