Quick Taco Chicken is all about real life because let’s face it, as delicious as my favorite fajita steak bowls sounds, 30+ minutes is practically an eternity some nights. Or when you serve a delightfully gooey, salty flatbread pizza (<-coming soon!) and your husband asks where the other pizza is ?. These are the times when fancy is a thing of the past and 5 minutes ago is the deadline.
Taco Chicken for Life
This quick taco chicken is exactly what I served my army (<-just me and Steven but his appetite has to count for at least two people?) and was thrilled with the results and as always, adaptable! We are talking chicken breasts, favorite jarred salsa, Chipotle Tabasco Sauce (a must!) fresh pineapple and corned tortillas. I must insist on the Chipotle Tabasco Sauce, though, and I know what you are thinking: “oh, we don’t do hot sauce I will just skip that” and to you I say NOOOOOOO! I am NOT a hot sauce gal.
Normally, I feel like hot sauce is only used in extreme measures. I go to a restaurant and see hot sauce anything and I automatically picture numerous tears and glasses of water and quickly PASS on that experience. The sad thing is I love to add hot sauce to a ton of what we eat! When used in moderation it only adds FLAVOR. (<-crucial) It’s hard to believe but you will not be shedding tears and downing rivers while eating this taco chicken…scouts honor. Although, I was never a scout so I don’t know if that holds as much weight…but it is still true!
Even more than keeping the quantity moderate, the flavor is a major factor to consider. This chipotle hot sauce has the smokiest flavors of all smokiness and I am in love with it. It adds a depth of flavors that gives this chicken something special 🙂 I add it to things that don’t even make sense. Not to worry, you won’t see those…maybe…scouts honor ??
This is where things get a bit flexible. See, I am not bossy 100% of the time! We love a lot of the Specially Selected items at Aldi and one of our regular purchases is their Black Bean and Corn salsa. Short ingredient list and packed with corn and beans, this salsa leans towards the sweeter end. That sweetness is a perfect balance to the chipotle tabasco sauce. If you already have a favorite, you can certainly use that and it would be delightful, but you can’t beat the smoky sweet duo so give it a try!
In a last minute effort to use up fruit I had prepped earlier in the week, I decided to sear some little bits of fresh pineapple. Do you hear angels singing?! Just me? For some insane reason I have not grilled pineapple before and obviously my life has been missing a crucial component because it’s the BOMB. Yes. I know I still haven’t technically ‘grilled’ pineapple, but I feel like heating it up in the pan at least gets me in the ballpark and summer is coming!! So, I may just have to be a stickler about the pineapple addition too…
While you have that chicken sizzling, pineapple searing and tabasco smokin’ things up, you can also opt for some crunchy tacos in this dinner scene! To get that Taco Bell kit ‘hard shell’ vibe, I fold yellow corn tortillas downward through a cooling rack and spray the heck out of them with olive oil cooking spray. You can pop them in the oven on 350 for about 10 minutes but keep an eye on them! Boom. Homemade hard shells…ain’t you crafty! Make sure the family sees you pulling those out of the oven…cool points are guaranteed.
If cool points aren’t in play for your evening, this chicken also tastes great with flour tortillas, over tortilla chips or even with a salad (<-look at you being healthy on Taco Tuesday!)
If you try this recipe, make sure you post a photo on the socials [Instagram|Twitter|Facebook|Pinterest]and use the hash tag #wordslikehoneycomb so we can see! It’s my favorite to see your creations! ?
*I am currently working behind the scenes to get Words Like Honeycomb recipes in the My Fitness Pal recipe archive (EEK! ?) but with your MyFitnessPal account you can add this post url to the recipe adder to find approximate nutritional info*
- 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
- Preheat oven to 350.
- 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.
- 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).
- 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.
- Shred chicken and toss with 1 cup salsa and serve.
- Place in tacos and add pineapple and additional salsa, if desired.