Spicy Chicken-Pineapple Tacos

Yield:

Makes 6 tacos

Recipe from

Recipe Time

Prep: 15 Minutes
Chill: 4 Hours
Cook: 10 Minutes

Nutritional Information

Calories 230
Fat 10.4 g
Satfat 2.3 g
Monofat 3.5 g
Polyfat 1 g
Protein 15.5 g
Carbohydrate 17.7 g
Fiber 0.8 g
Cholesterol 50 mg
Iron 1.8 mg
Sodium 564 mg
Calcium 62 mg

Ingredients

1 pound skinned and boned chicken thighs, chopped
1 (8-oz.) can pineapple tidbits in juice, drained
1 medium onion, chopped
1/4 cup chopped fresh cilantro
1 tablespoon Mexican-style chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon pepper
1 teaspoon chopped garlic
3/4 teaspoon salt
1 tablespoon canola oil
6 (8-inch) soft taco-size corn or flour tortillas, warmed
Toppings: chopped radishes, fresh cilantro leaves, crumbled queso fresco, chopped onions, chopped jalapeño

Preparation

1. Combine chicken and next 9 ingredients in a large zip-top plastic freezer bag. Seal and chill 4 to 24 hours.

2. Cook chicken mixture in hot oil in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until chicken is done. Serve mixture with warm tortillas and desired toppings.

Note: For testing purposes only, we used McCormick Gourmet Collection Mexican-Style Chili Powder.

Note: Nutritional analysis is per taco with flour tortilla and 1/2 cup chicken mixture (not including toppings).

Note:

Maria Corbalan,

Taco Xpress, Austin, Texas,

June 2009