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Pineapple Chicken Tacos Cabbage Slaw, Tortilla Chips & Green Salsa Recipe

Name: Pineapple Chicken Tacos Cabbage Slaw, Tortilla Chips & Green Salsa
Total time: 15 min
Yield: 2
Ingredients: 4 ounce Pineapple; 1 unit Corn; 2 unit Scallions; 10 ounce Chicken Breast Strips; 1 clove Garlic; 1 tablespoon Blackening Spice; 1 unit Lime; 4 ounce Shredded Red Cabbage; 3 tablespoon Sour Cream; 1 teaspoon Chipotle Powder; 6 unit Flour Tortillas; 1.5 ounce Blue Corn Tortilla Chips; 7.06 ounce Green Salsa; 1 teaspoon Cooking Oil; 1 teaspoon Olive Oil; Salt; Pepper

HelloFresh

Sizzle, mix, serve: Three easy steps to our fastest and freshest weeknight meal yet. Thanks to a few clever time-savers from our chefs, you’ll be savoring sweet, savory, and satisfying tacos in just 15 minutes! You’ll pan-sear chicken, pineapple, corn, scallions, and garlic with blackening spices, and tuck it all into warm tortillas with crisp, tart cabbage slaw and smoky chipotle crema. Finish with fresh lime and a side of blue corn chips and green salsa for a fresh, colorful dinner in a flash!

Ingredients

4 ounce Pineapple

1 unit Corn

2 unit Scallions

10 ounce Chicken Breast Strips

1 clove Garlic

1 tablespoon Blackening Spice

1 unit Lime

4 ounce Shredded Red Cabbage

3 tablespoon Sour Cream

1 teaspoon Chipotle Powder

6 unit Flour Tortillas

1.5 ounce Blue Corn Tortilla Chips

7.06 ounce Green Salsa

1 teaspoon Cooking Oil

1 teaspoon Olive Oil

Salt

Pepper

Method

• Wash and dry produce. Drain

pineapple. Drain half the corn

(all for 4). Thinly slice scallions,

separating whites from greens.

• Pat chicken* dry and season with

salt and pepper. Drizzle oil in a

hot pan; cook chicken, pineapple,

corn, and scallion whites until

cooked through, 6-7 minutes.

• Grate garlic directly into pan, then add Blackening Spice and cook until

fragrant, 1-2 minutes.

• Cut lime into wedges. In a bowl,

toss cabbage, scallion greens, a

drizzle of olive oil, a big squeeze

of lime, salt, and pepper.

• In a bowl, mix sour cream, half the

chipotle powder (all for 4), and a

squeeze of lime.

• Wrap tortillas in damp paper

towels; microwave for 30 seconds.

• Spread chipotle crema over

tortillas; fill with chicken filling

and slaw. Serve with chips, salsa,

and any remaining lime wedges.

Chicken is fully cooked when internal temperature reaches 165°.

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