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Chicken Tacos with Pineapple Salsa

  • Preparation Time
    Prep:
    40 min.
  • Cooking Time
    Cook:
    25 min.
  • Serves
    Serves:
    12

Our pineapple salsa adds a fresh, healthy topping!

Recipe tags: chicken base, easy difficulty, lunch, chicken, skillet

Ingredients

Chicken Tacos

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)

Salsa

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

Directions for Chicken Tacos

  • 1

    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.

  • 2

    In a small bowl, whisk lime juice with Chicken Base until base is dissolved. Add to skillet of chicken crumbles and stir to combine.

  • 3

    Reduce heat to medium-low and add cumin, garlic powder, chili powder and salsa; stir to combine. Cook and stir until heated through.

  • 4

    Heat taco shells according to package directions. Fill each shell with 2½ tablespoons chicken mixture and top with ¼ cup of pineapple salsa.

Directions for Salsa

  • 1

    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.