“This is the day the Lord has made. ” – Psalm 118:24
Chili-spiced shredded chicken in warm tortillas with melted Monterey Jack and a fresh pineapple-jalapeño salsa with cilantro and lime. Sweet, smoky, and bright — your new favorite taco night.
Ingredients
- 2 cups cooked shredded chicken
- 1 Tbsp avocado oil
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 8 small flour or corn tortillas
- 1 cup shredded Monterey Jack or Colby 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
Heat avocado oil in a skillet over medium heat. Add shredded chicken, chili powder, cumin, garlic powder, salt, and pepper.
Sauté until chicken is heated through and lightly crisped. In a bowl, combine pineapple, red onion, jalapeño, cilantro, lime juice, and salt.
Stir well. Warm tortillas in a skillet or microwave.
Fill tortillas with seasoned chicken. Top with shredded cheese and pineapple salsa.
Serve immediately and enjoy.
Nutrition
Nutrition (Per Serving – 2 tacos) Calories: 420 | Fat: 16g | Sat Fat: 7g | Carbs: 36g | Sugar: 9g
| Protein: 28g | Sodium: 520mg
| Protein: 28g | Sodium: 520mg