Quick Taco Chicken -Easy Taco Tuesday!
Serves: 6-8 tacos
  • 2 large chicken breasts
  • 2 tsp. Chipotle tabasco pepper sauce
  • 1 cup fresh pineapple, chopped
  • 2 cups Special Selected Black Bean and Corn Salsa (or other)-divided
  • 2 tsp. olive oil-divided
  • 6-8 yellow corn tortillas
  • Optional toppings: avocado, lime juice, cilantro
  1. Preheat oven to 350.
  2. Drape tortillas over cooling rack (as pictured) and spray with cooking spray. Place in the oven for approximately 10 minutes or until slightly browned and crunchy.
  3. While tortillas are baking, coat chicken breasts with Chipotle Tabasco Pepper Sauce and cook in a skillet over medium heat in 1 tsp. oil. Cook until each side has browned and is no longer pink (about 3-4min. per side, depending on size).
  4. Set chicken aside to cool and add remaining oil to medium heat skillet. Sear pineapple in skillet until caramelized and brown on all sides. This will only take a minute or two and it will burn easily so keep an eye on it! Remove to cool.
  5. Shred chicken and toss with 1 cup salsa and serve.
  6. Place in tacos and add pineapple and additional salsa, if desired.
Recipe by Words Like Honeycomb at http://www.wordslikehoneycomb.com/quick-taco-chicken/