Pineapple Salsa Chicken Tacos with Sautéed Southwest Veggies
Pineapple Salsa Chicken Tacos with Sautéed Southwest Veggies
by country_cat
2 Comments
country_cat
Pineapple Salsa Chicken Tacos with sautéed southwest veggies
1 can 20 oz. pineapple chunks or tidbits, reserve 1 cup of juice, dice the chunks 1 yellow or white onion 2 jalapenos, de-seeded and thinly sliced Fresh cilantro finely chopped about 1-2 tbsp 1 lime quartered (extra lime for serving optional) Tajin seasoning Tapatio hot sauce Taco gringo sauce Old el paso original taco seasoning packet Beef bouillon paste ½ tsp 1 lb ground chicken or turkey Cooking oil 1 ½ cups frozen corn Street taco shells, flour or corn Cotija cheese Sour cream
Step 1: Wash dry and prep all produce. Finely chop cilantro, quarter lime, slice onion into thin slices, dice about ½ cup worth of the onion, drain pineapple juice into a small bowl, dice up the pineapple chunks, halve core de-seed and thinly slice the jalapeno.
Step 2: Make Salsa. In a bowl combine the diced pineapple, the ½ cup minced onion, some of the cilantro, juice from 2 quarters of the lime, a pinch of sea salt and black pepper, and a few shakes of the tajin seasoning. Stir, cover and put in the fridge.
Step 3: Make veggies. In a large pan heat a large drizzle of oil. Add onion slices, jalapenos and frozen corn. Cook until browned and softened. Stir in remaining cilantro if desired. Season with salt and pepper to taste.
Step 4: Make Meat. In a pan brown the ground chicken or ground turkey. Turn off heat and drain meat. Stir in ½ cup reserved pineapple juice, the taco seasoning packet, ½ tsp of the beef bouillon paste, 2 tbsp of the taco gringo sauce, and a couple splashes of the tapatio hot sauce. Simmer on low while stirring to combine, simmer until sauce thickens up and is creamy. Add water 1 tbsp at a time if needed.
Step 5. While the meat is simmering, warm the tortillas.
Serve: Fill each tortilla with meat mixture, some of the sauteed veggies, pineapple salsa and top with cotija cheese and sour cream. Serve with lime wedges, extra sour cream,sauteed veggies and extra pineapple salsa on the side.
2 Comments
Pineapple Salsa Chicken Tacos with sautéed southwest veggies
1 can 20 oz. pineapple chunks or tidbits, reserve 1 cup of juice, dice the chunks
1 yellow or white onion
2 jalapenos, de-seeded and thinly sliced
Fresh cilantro finely chopped about 1-2 tbsp
1 lime quartered (extra lime for serving optional)
Tajin seasoning
Tapatio hot sauce
Taco gringo sauce
Old el paso original taco seasoning packet
Beef bouillon paste ½ tsp
1 lb ground chicken or turkey
Cooking oil
1 ½ cups frozen corn
Street taco shells, flour or corn
Cotija cheese
Sour cream
Step 1:
Wash dry and prep all produce. Finely chop cilantro, quarter lime, slice onion into thin slices, dice about ½ cup worth of the onion, drain pineapple juice into a small bowl, dice up the pineapple chunks, halve core de-seed and thinly slice the jalapeno.
Step 2:
Make Salsa. In a bowl combine the diced pineapple, the ½ cup minced onion, some of the cilantro, juice from 2 quarters of the lime, a pinch of sea salt and black pepper, and a few shakes of the tajin seasoning. Stir, cover and put in the fridge.
Step 3:
Make veggies. In a large pan heat a large drizzle of oil. Add onion slices, jalapenos and frozen corn. Cook until browned and softened. Stir in remaining cilantro if desired. Season with salt and pepper to taste.
Step 4:
Make Meat. In a pan brown the ground chicken or ground turkey. Turn off heat and drain meat. Stir in ½ cup reserved pineapple juice, the taco seasoning packet, ½ tsp of the beef bouillon paste, 2 tbsp of the taco gringo sauce, and a couple splashes of the tapatio hot sauce.
Simmer on low while stirring to combine, simmer until sauce thickens up and is creamy. Add water 1 tbsp at a time if needed.
Step 5.
While the meat is simmering, warm the tortillas.
Serve:
Fill each tortilla with meat mixture, some of the sauteed veggies, pineapple salsa and top with cotija cheese and sour cream. Serve with lime wedges, extra sour cream,sauteed veggies and extra pineapple salsa on the side.
Recipe looks fabulous!