Firecracker Street Tacos – Copycat Dinner Recipe

Allergens

Dairy (in sour cream and queso fresco)

Ingredients

• 2 large boneless, skinless chicken breasts
• 1/4 cup taco seasoning
• 1 medium pineapple, peeled, cored, and chopped
• 1/2 red onion, finely diced
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste
• 8 small corn tortillas
• 1/2 cup sour cream
• 1/2 cup crumbled queso fresco

Instructions

1. In a large bowl, combine the chicken breasts and taco seasoning. Mix well and let marinate for at least 30 minutes.
2. Preheat a grill or grill pan over medium high heat. Grill the chicken breasts until cooked through, about 5 7 minutes per side. Remove from heat and let rest for 5 minutes before slicing into thin strips.
3. In a separate bowl, mix together the pineapple, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Set aside.
4. Warm the tortillas on the grill or in a dry pan for about 10 seconds per side.
5. To assemble the tacos, spread a dollop of sour cream on each tortilla, followed by a generous portion of sliced chicken, then top with the spicy pineapple salsa. Sprinkle queso fresco over the top and serve immediately.

Chef’s Insight

The secret to perfect grill marks is to not move the chicken around too much while it's cooking - let it cook undisturbed until grill marks appear before flipping.

Notes

This recipe is inspired by the flavors and aromas of a popular street taco vendor. The Firecracker Street Tacos captures the essence of this classic dish while adding a unique twist with the addition of spicy pineapple salsa.