Chicken Pineapple Party Tacos

🥘 Ingredients

• Mexican Spice Blend
  1 tbsp
• chicken thighs
  24 oz
• cilantro
  ¼ ounce
• flour tortilla
  8 unit
• lime
  2 unit
• pepper
• pineapple
  8 oz
• radishes
  6 unit
• red bell pepper
  2 unit
• red onion
  1 unit
• salt
• sour cream
  1/2 c
• vegetable oil
  4 tsp

🍳 Cookware

• small bowl
• medium bowl
• large pan

1. 

   1

    Wash and dry all produce. Peel and halve red onion . Mince enough so that you have 1 TBSP minced onion. Slice remainder. Core, seed, and remove white ribs from red bell pepper , then thinly slice. Thinly slice radishes . Cut lime in half. Pick cilantro leaves from stems. Finely chop half the leaves.

   red onion: 1 unit, red bell pepper: 2 unit, radishes: 6 unit, lime: 2 unit, cilantro: ¼ ounce
2. 

   2

    Drain pineapple , then finely chop. In a small bowl , stir together pineapple, juice from one lime half, minced onion, and finely chopped cilantro. Season with salt and pepper .

   pineapple: 8 oz, salt, pepper
3. 

   3

    Chop chicken thighs into 1-inch pieces. In a medium bowl , toss chicken, Mexican Spice Blend , and salt and pepper. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add chicken and cook, tossing occasionally, until browned and no longer pink in center, ⏱️ 5 minutes . Remove from pan and set aside in a serving dish or bowl.

   chicken thighs: 24 oz, Mexican Spice Blend: 1 tbsp, vegetable oil: 4 tsp
4. 

   4

    Heat another drizzle of oil in same pan. Add pepper and sliced onion. Cook, tossing occasionally, until softened and lightly browned, ⏱️ 4 minutes .
5. 

   5

    Wrap flour tortilla in a damp paper towel and microwave until warm and soft, about ⏱️ 30 seconds . Cut remaining lime half into 4 wedges.

   flour tortilla: 8 unit
6. 

   6

    Place chicken, pepper mixture, cilantro leaves, radishes, sour cream , lime wedges, tortillas, and salsa in individual serving plates or bowls and invite everyone to assemble their own tacos.

   sour cream: 1/2 c