“Taste and see that the Lord is good. ” – Psalm 34:8
Chili-spiced chicken in warm tortillas with melted Monterey Jack and a fresh pineapple-jalapeño salsa with lime and cilantro. Sweet heat that tastes like a beach getaway.
Ingredients
- 2 cups cooked shredded chicken
- 1 Tbsp avocado oil
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 8 small tortillas
- 1 cup shredded Monterey Jack cheese Pineapple Salsa
- 1 cup fresh pineapple, diced
- ¼ cup red onion, finely diced
- 1 small jalapeño, minced
- 2 Tbsp fresh cilantro, chopped
- 1 Tbsp fresh lime juice
- Pinch of salt
Instructions
Preheat grill to medium heat. Toss chicken with avocado oil, chili powder, garlic powder, salt, and pepper.
Grill chicken until lightly charred and heated through. In a bowl, combine pineapple, red onion, jalapeño, cilantro, lime juice, and salt.
Stir well to form salsa. Warm tortillas on grill.
Fill tortillas with grilled chicken and cheese. Top with fresh pineapple salsa.
Serve warm and enjoy.
Nutrition
Nutrition (Per Serving – 2 tacos) 430 | Fat: 17g | Sat Fat: 7g | Carbs: 38g | Sugar: 9g
| Protein: 29g | Sodium: 520mg
| Protein: 29g | Sodium: 520mg