Blazing Firecracker Street Tacos

Allergens

Dairy (in Lime Crema)

Ingredients

• 1. 2 lbs boneless chicken breast or pork shoulder 2. 1 cup Firecracker Sauce (recipe below) 3. 1 large pineapple, peeled and sliced into rings 4. 12 small corn tortillas 5. 1 cup Lime Crema (recipe below) 6. 1 cup shredded Monterey Jack cheese 7. 1 cup thinly sliced red onion 8. 1/4 cup chopped fresh cilantro 9. 2 limes, cut into wedges 10. Salt and pepper, to taste

Instructions

1. Marinate chicken or pork in Firecracker Sauce for at least 30 minutes or up to overnight in the fridge.
2. Preheat a grill or grill pan to medium high heat. Grill marinated meat until cooked through, about 5 7 minutes per side for chicken and 10 12 minutes per side for pork, brushing with more sauce as needed. Remove from heat and let rest.
3. Brush pineapple rings with oil and grill until slightly charred and caramelized, about 3 4 minutes per side. Slice into bite sized pieces.
4. Warm tortillas on the grill for 10 15 seconds per side.
5. Assemble tacos: Place a few slices of chicken or pork on each tortilla, top with pineapple, a drizzle of Lime Crema, a sprinkle of cheese, red onion, and cilantro. Squeeze lime wedges over the top.
6. Serve immediately.

Chef’s Insight

To amplify the smoky flavor, char the pineapple slightly before grilling.

Notes

For a spicier sauce, add more chipotle peppers to the Firecracker Sauce recipe.