What better way to enjoy spring break than by celebrating #TacoTuesday? This recipe can be enjoyed [rather deliciously we might add ; )] as tacos, but it can also easily be transformed into a burrito bowl by serving it over rice, a taco salad over a bed of greens, or maybe even breakfast tacos — the world is your oyster. ; )
INGREDIENTS
*for the salsa
1 cup of Pineapple
1 cup of Grape Tomatoes
1/2 small Red Onion
1 Jalapeno [seeds removed]
1 large Red Bell Pepper
1/2 bunch of Cilantro
1-2 Limes [about 2 tbsp juice]
*for the chicken
1 lb Chicken [breasts or tenders]
1 Lime [juiced]
2 tbsp Olive Oil
1 tsp Chili Powder
1/2 tsp Paprika
1/4 tsp Cayenne
1 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Salt
*optional for serving
Arugula
Avocado
Tortillas
DIRECTIONS
1] Chop bell pepper, onion, jalapeño, tomato, pineapple + cilantro.
2] Combine in a medium size mixing bowl, squeeze in the lime juice + mix to combine. Once combined, set aside or place in the fridge.
3] To make the chicken, combine the spices + lime juice in a small dish. Season the chicken with the spice rub + allow the chicken to marinate in the fridge for at least an hour.
4] Cook the chicken in a skillet on medium-high heat until no longer pink, about four minutes per side. Cut the chicken into bite sized pieces, assemble your tacos, + eat up! ; )
PIN + SAVE FOR LATER!
++ xo, Teresa
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