Pineapple Chicken Tacos

🥘 Ingredients

• black pepper
  ½ tsp
• blackening spice
  1 tbsp
• blue corn tortilla chips
  2 oz
• canned corn
  1 c
• canned pineapple chunks
  1½ cups
• chicken breast strips
  10 oz
• chipotle powder
  ½ tsp
• cooking oil
  1 tbsp
• flour tortillas
  4 pieces
• garlic
  2 cloves
• green salsa
  3 tbsp
• lime
  1 piece
• olive oil
  1 tsp
• salt
  1 tsp
• scallions
  2 pieces
• shredded red cabbage
  3 c
• sour cream
  3 tbsp

🍳 Cookware

• pan
• bowl

1. 

   1

   Wash and dry all produce. Drain canned pineapple chunks and half the canned corn . Thinly slice scallions , separating whites from greens. Pat chicken breast strips dry and season with salt and black pepper . Drizzle cooking 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 .

   canned pineapple chunks: 1½ cups, canned corn: 1 c, scallions: 2 pieces, chicken breast strips: 10 oz, salt: 1 tsp, black pepper: ½ tsp, cooking oil: 1 tbsp, garlic: 2 cloves, blackening spice: 1 tbsp
2. 

   2

   Cut lime into wedges. In a bowl , toss shredded red cabbage , scallion greens, a drizzle of olive oil , a big squeeze of lime juice, salt, and pepper. In a small bowl, mix sour cream , half the chipotle powder , and a squeeze of lime juice.

   lime: 1 piece, shredded red cabbage: 3 c, olive oil: 1 tsp, sour cream: 3 tbsp, chipotle powder: ½ tsp
3. 

   3

   Wrap flour tortillas in damp paper towels and microwave until warm and pliable ⏱️ 30 seconds . Spread chipotle crema over tortillas; fill with chicken filling and slaw. Serve with blue corn tortilla chips , green salsa , and any remaining lime wedges.

   flour tortillas: 4 pieces, blue corn tortilla chips: 2 oz, green salsa: 3 tbsp