Description
An easy weeknight meal, these one pan chicken tacos with pineapple salsa are easy to whip up and totally satisfying. Use any leftovers on top of a salad for lunch the next day!
Ingredients
Units
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One Pan Chicken Tacos
- 1 1/2–2 pounds Chicken Breasts, sliced thinly
- 2 tsp Cumin
- 2 tsp Chili Powder
- 2 tsp Garlic Powder
- 2–3 Tbsp Chipotle Paste, use more or less depending on preference
- 2 Onions, sliced thinly
- 1/2 cup Cilantro, minced
- 2 Limes
- 2 Anaheim, or Green Bell Peppers – depending on heat preference
- 12 Flour Tortillas
- 1/3 cup Sour Cream, for topping
Pineapple Salsa
- 1/2 pound Fresh Pineapple, chopped
- Juice of 1/2 Lime
- Zest from 1 Lime
- 1/4 cup Minced Onion – use some from tacos
Instructions
- Dice Pineapple – Put the diced pineapple into a bowl. Save the juice for the chicken marinade.
- Marinate Chicken – Pat dry the chicken breasts, and slice thinly. Place them in a large bowl, toss together with the chipotle paste and southwest spice. Season well with salt. Pour pineapple juice into the bowl over the chicken to marinade. Toss to coat the chicken. Set it aside.
- Slice Peppers and Onions – Peel and then thinly slice the onions. Core the peppers, and thinly slice into strips.
- Cook the Peppers and Onions – Heat a 12″ cast iron skillet (or other skillet of choice) over medium high heat. Add a large drizzle of oil to the pan. When the oil is hot, add in the peppers and onions, stirring occasionally until browned and slightly softened. Season them with salt and pepper. About 5-6 minutes.
- Cook the chicken – Add the chicken to the pan, along with any marinade in the bowl. Cook until chicken is done, another 6-7 minutes. Season to taste.
- Make the Pineapple Salsa – Combine the pineapple, minced onion, zest of 1 lime, juice from half of a lime, and 1/4 cup of cilantro. Season with salt. Stir to combine and serve.
- Top tortillas with chicken and peppers. Top with sour cream, pineapple salsa, and cilantro.
- Serve.