Bookmark this recipe for when you have leftover roasted (or rotisserie) chicken. Homemade pineapple salsa gives a fresh kick of flavor to these chicken tacos by The Endless Meal. Fresh pineapple or canned will give this salsa a pop of sweetness. If you don’t have time, just purchase a pre-made salsa from your local grocery store, and make the tacos anyways. You’ll be chompin’ into crispy goodness in no time!
Rotisserie Chicken Tacos with Pineapple Salsa
Ingredients
- 2 cups fresh pineapple, diced (or canned pineapple, drained and rinsed)
- 2 tablespoons red onion, finely minced
- 2 tablespoons chopped cilantro
- 1/2 medium lime, juiced
- 1/2 jalapeño or serrano pepper, finely minced
- 4 cups shredded rotisserie chicken
- 12 medium (about 6-inches in diameter) corn tortillas (certified gluten-free if necessary)
- 2 large avocados
- 1/2 medium lime, juiced
- 1 garlic clove, finely minced
- Sea salt, to taste
Directions
Place the oven rack on the top shelf and preheat your oven to broil at 420°F. If you can’t control the temperature of your oven, move the rack down one notch.
Line a baking sheet with parchment paper. (Note: the parchment paper will prevent the chicken from sticking to the pan, but it will brown, and might smoke, under the broiler.)
Mix all the pineapple salsa ingredients together in a medium-sized bowl. If you’re making the guacamole, mix all the guacamole ingredients in a medium-sized bowl.
Broil shredded rotisserie chicken in your oven for 10 minutes, or until the chicken is crispy and brown in many spots, mixing halfway through. While the chicken is broiling, warm the tortillas on a frying pan.
Top each taco with rotisserie chicken and pineapple salsa. Add a dollop of guacamole if desired. Serve immediately.
Nutrition Information
Serves: 4 | Serving Size: 3 tacos + 1/4 pineapple salsa
Per serving: Calories: 488; Total Fat: 19g; Saturated Fat: 3g; Monounsaturated Fat: 11g; Cholesterol: 85mg; Sodium: 477mg; Carbohydrate: 44g; Dietary Fiber: 13g; Sugar: 15g; Protein: 34g
Nutrition Bonus: Potassium: 943mg; Iron: 12%; Vitamin A: 5%; Vitamin C: 72%; Calcium: 20%
Kristen Stevens is a self-taught chef, recipe developer, food photographer, blogger at The Endless Meal and the owner of a small underground restaurant in Vancouver that goes by the same name as her blog. She believes in real food that not only tastes great but is good for your body too. For more of Kristen’s delicious recipes and food inspiration, follow her on Twitter, Instagram and Facebook.
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