Tex-Mex Cookout Snack: Fiery Street Tacos

Allergens

None

Ingredients

• 1 lb boneless chicken breast, thinly sliced
• 1 cup pineapple, chopped
• 1 medium onion, diced
• 1 jalapeño pepper, seeded and diced
• 4 oz canned tomato sauce
• 2 tbsp fresh lime juice
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground coriander
• 1/4 tsp ground black pepper
• 1/4 tsp salt, or to taste
• 8 small corn tortillas, warmed
• 1 cup shredded Monterey Jack cheese
• Fresh cilantro leaves for garnish

Instructions

1. In a large mixing bowl, combine the chicken, pineapple, onion, jalapeño, tomato sauce, lime juice, chili powder, cumin, smoked paprika, coriander, black pepper, and salt. Mix well to coat the chicken evenly with the spices. Marinate for 30 minutes in the refrigerator.
2. Preheat a grill or grill pan to medium high heat. Grill the marinated chicken, along with the pineapple and onion, until cooked through and slightly charred, about 4 5 minutes per side.
3. Remove the chicken from the grill and thinly slice it. Assemble the tacos by placing sliced chicken, grilled pineapple, and diced onion onto warmed corn tortillas. Top with shredded Monterey Jack cheese and garnish with fresh cilantro leaves.

Chef’s Insight

For added smokiness, use hickory or mesquite wood chips when grilling.

Notes

For best results, use freshly squeezed lime juice and high-quality spices.