Pineapple Chicken Tacos Cabbage Slaw, Tortilla Chips & Green Salsa

Name: Pineapple Chicken Tacos Cabbage Slaw, Tortilla Chips & Green Salsa
Yield: 2 servings
Cuisine: Mexican
Ingredients: 4 oz Pineapple; 1 Corn; 2 unit Scallions; 10 oz Chicken Breast; 1 clove Garlic; 1 tbsp Blackening Spice; 1 Lime; 4 oz Cabbage; 3 tbsp Sour Cream; 1 tsp Chipotle Powder; 6 Tortillas; 1 1/2 oz Corn; 7.06 oz Salsa; 1 tsp Cooking Oil; 1 tsp Olive Oil; Salt; Black Pepper

By Recipe0 System

Sizzle, mix, serve: Three easy steps to our fastest and freshest weeknight meal yet. Thanks to a few clever time-savers from our chefs, you’ll be savoring sweet, savory, and satisfying tacos in just 15 minutes! You’ll pan-sear chicken, pineapple, corn, scallions, and garlic with blackening spices, and tuck it all into warm tortillas with crisp, tart cabbage slaw and smoky chipotle crema. Finish with fresh lime and a side of blue corn chips and green salsa for a fresh, colorful dinner in a flash!

Mexican

Caribbean

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

4 oz Pineapple
1 Corn
2 unit Scallions
10 oz Chicken Breast
1 clove Garlic
1 tbsp Blackening Spice
1 Lime
4 oz Cabbage
3 tbsp Sour Cream
1 tsp Chipotle Powder
6 Tortillas
1 1/2 oz Corn
7.06 oz Salsa
1 tsp Cooking Oil
1 tsp Olive Oil
Salt
Black Pepper

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

3 steps

1

Wash and dry produce. Drain pineapple. Drain half the corn (all for 4). Thinly slice scallions, separating whites from greens.

Pat chicken* dry and season with salt and pepper. Drizzle oil in a hot pan; cook chicken, pineapple, corn, and scallion whites until cooked through, 6-7 minutes.

Grate garlic directly into pan, then add Blackening Spice and cook until fragrant, 1-2 minutes.
2

Cut lime into wedges. In a bowl, toss cabbage, scallion greens, a drizzle of olive oil, a big squeeze of lime, salt, and pepper.

In a bowl, mix sour cream, half the chipotle powder (all for 4), and a squeeze of lime.
3

Wrap tortillas in damp paper towels; microwave for 30 seconds.

Spread chipotle crema over tortillas; fill with chicken filling and slaw. Serve with chips, salsa, and any remaining lime wedges.

Chicken is fully cooked when internal temperature reaches 165°.

From the same drawer

Related Recipes

Black Bean Fritter Fun

medium

Cheesy BBQ Pulled Chicken Bowls

medium

Cheesy Broccoli Broccoli Crowns & Sargento Shredded 4 Cheese Mexican Blend | 6-8 Servings

medium

One-Pan Rice & Bean Enchilada Bake

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.