Description
Delicious tacos filled with juicy chicken and sweet pineapple, marinated in spices for a flavorful one-pan meal.
Ingredients
Scale
- 1 ½–2 pounds chicken breasts, thinly sliced
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 2–3 tablespoons chipotle paste
- 2 onions, thinly sliced
- ½ cup fresh cilantro, minced
- 2 limes (zest of 1, juice of 1 ½)
- 2 Anaheim peppers or green bell peppers, thinly sliced
- 12 flour tortillas
- â…“ cup sour cream, for topping
- ½ pound fresh pineapple, chopped
- ÂĽ cup minced onion, for garnish
Instructions
- In a medium bowl, whisk together cumin, chili powder, garlic powder, and chipotle paste. Add the sliced chicken breasts and toss until fully coated. Let it marinate for at least 30 minutes to absorb the flavors.
- Preheat your oven to 390°F (200°C). Line a baking tray with parchment paper. Spread the marinated chicken evenly across the tray, and scatter the pineapple chunks over the top. Roast for 25–30 minutes until cooked through and lightly caramelized.
- While the chicken roasts, slice the onions and peppers. Zest one lime and juice half of another. Warm the flour tortillas briefly in a dry skillet.
- Remove the chicken and pineapple from the oven. Squeeze lime juice over the mixture and toss gently. Add the sliced onions to absorb the juices, then sprinkle with fresh cilantro.
- Spoon the chicken-pineapple mixture onto warm tortillas. Add sour cream, minced onion, and more cilantro or lime zest if desired. Serve immediately.
Notes
For a milder flavor, adjust the amount of chipotle paste used in the marinade.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg