Chicken is great for a weeknight meal. A simple marinade for an hour will give you plenty of flavour for these corn tortillas.
Don't forget to add some fresh rice and perhaps some refried beans.
Ingredients
1 lb chicken breasts, 3/4" pcs
juice from 20 oz canned sliced pineapple
2 tbsp fresh cilantro
2 tsp Tajin with lime
2 tsp chili powder
1 tbsp brown sugar
2 tbsp white vinegar or lemon juice
Salsa:
3 radishes, small diced
1/4 red onion, small diced
3-4 mini red/yellow peppers, small diced
squeeze lime juice
tt paprika
tt salt and pepper
tt jalapeno (optional)
3-4 pineapple rings sliced in small 1/2" pcs
corn tortillas
Instructions
See Susie's Tips and Tricks
1. Marinate chicken pieces in pineapple juice (from the can), cilantro, Tajin, chili powder, and vinegar, an hour is good. Mix together salsa ingredients and let sit.
2. Drain thoroughly. Place in a medium hot wide skillet with a drizzle of oil. Add chicken and let cook. Don't move the protein around too much. Let each section caramelize. If your pan is small cook the chicken in portions, otherwise you will be steaming your chicken.
3. If desired, and I recommend, gently heat the corn tortillas then fill. Add the salsa to the tortillas.
Susie's Tips and Tricks
Chicken breasts have a better texture when marinaded before cooking. Marinading in a bag makes clean up easy. Do not reuse the bag. Marinading chicken up to two days can work, but you run the risk of mushy results. An hour will suffice.
Be sure and drain chicken thoroughly. (Do not save the marinade.)
Use less chili powder if you have a tender mouth.
You can also add some thinly sliced cabbage, or some corn.
Tajin is a mild chili powder with lime.
All recipes and their respective images are original and the sole property of Fit Chef Susie © 2018-2018, with all rights, reserved.
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