Our pineapple salsa adds a fresh, healthy topping!
Chicken Tacos with Pineapple Salsa
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Prep:
40 min. -
Cook:
25 min. -
Serves:
12
Recipes
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.
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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.