Pineapple Paprika Chicken Tacos
from the video
Chicken Tacos 4 Ways
by Joey Firoben
for 4 tacos
2 cups (250 g) shredded chicken
1 cup (165 g) crushed pineapple
1 white onion, diced
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon chili powder
1 ¼ teaspoons salt
1 red onion, diced, for topping
½ cup (20 g) fresh cilantro, chopped, for topping
4 corn tortillas
In a large, nonstick skillet, heat the olive oil over medium heat.
Toss in the onion and salt and sauté for 2 minutes.
Add in the chili powder, paprika, and garlic. Toast for 1 minute.
Add in the pineapple and chicken and mix so the chicken is well-coated and warmed through.
Pour the chicken mixture into a large serving bowl.
Toast the tortillas in the seasoned pan, about 3 minutes per side.
Divide the mixture evenly between tortillas, top with diced red onion and cilantro, and serve.
More like this
Spicy Chicken Tacos
Chicken Fajita Tacos
Creamy Cilantro Lime Chicken Tacos
Red Chili Shrimp Stir-fry
Loaded Chicken Fajita Nachos
One-pan Chicken Fajita Bombs
Get the Tasty Cooking Kit
Whether you need to chop til you drop or flip it and whip it, this kit will help transform your ingredients into a culinary masterpiece.