One-Pan Tropical Chicken Tacos

🥘 Ingredients

• Blackening Spice
  1 tbsp
• Southwest Spice Blend
  1 tbsp
• bell pepper
  2
• chicken breast strips
  20 oz
• cilantro
  1/4 oz
• flour tortillas
  12 unit
• hot sauce
  2 tsp
• lime
  1
• pepper
• pineapple
  8 oz
• salt
• shallot
  2
• sour cream
  1/2 c
• vegetable oil
  4 tsp

🍳 Cookware

• small bowl
• large pan
• paper towels

1. 

   1

   Wash and dry all produce. Halve, peel, and thinly slice shallot . Mince a few slices until you have 1 tablespoon. (For 4 servings, thinly slice both shallots and mince until you have 2 tablespoons.) Halve, core, and deseed bell pepper , then thinly slice. Chop cilantro . Zest and halve lime . Drain pineapple over a small bowl , reserving juice. Roughly chop fruit.

   shallot: 2, bell pepper: 2, cilantro: 1/4 oz, lime: 1, pineapple: 8 oz
2. 

   2

   In a medium bowl, combine pineapple, 1 tablespoon pineapple juice, minced shallot, cilantro, and lime zest. Squeeze in the juice from the lime halves. Season with a small pinch of salt . Toss to combine and set aside.

   salt
3. 

   3

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the sliced shallot, bell pepper, and a large pinch of salt. Cook, stirring occasionally, until tender and starting to char, 5-7 minutes. Season with salt and pepper , then transfer to a plate.

   vegetable oil: 4 tsp, pepper
4. 

   4

   Pat chicken breast strips dry with paper towels . Heat another large drizzle of oil in the same pan over medium-high heat. Add half the Southwest Spice Blend and half the Blackening Spice (use all of both spices for 4 servings), along with a few large pinches of salt. Cook, tossing occasional, until cooked through, 4-6 minutes.

   chicken breast strips: 20 oz, Southwest Spice Blend: 1 tbsp, Blackening Spice: 1 tbsp
5. 

   5

   While chicken cooks, in a small bowl, combine sour cream and hot sauce (to taste). Add water 1 teaspoon at a time until the mixture has a drizzling consistency. Season with salt.

   sour cream: 1/2 c, hot sauce: 2 tsp
6. 

   6

   Wrap flour tortillas in damp paper towels. Microwave on high until warm, ⏱️ 30 seconds . Divide tortillas between plates, fill each with chicken and any concentration, with pineapple salsa. Spoon salsa over, as desired, and drizzle with crema, and serve.

   flour tortillas: 12 unit