Description
Delicious tacos filled with guacamole, shredded rotisserie chicken, and fresh pineapple salsa.
Ingredients
Scale
- 2 cups diced fresh pineapple
- 2 tablespoons finely minced red onion
- 2 tablespoons fresh cilantro (chopped)
- Juice from ½ a lime
- ½ jalapeño or serrano pepper (finely minced)
- 2 large avocados
- Juice from ½ lime
- 1 clove garlic (finely minced)
- Sea salt (to taste)
- 4 cups shredded rotisserie chicken
- ½ cup finely chopped rotisserie chicken skin
- 12 corn tortillas
Instructions
- Place the oven rack in the top ⅓ of your oven and then preheat your oven to broil.
- Mix the pineapple salsa ingredients together in a medium-sized bowl.
- In a second medium-sized bowl mix all the guacamole ingredients.
- Mix the shredded rotisserie chicken with the chicken skin together on a baking sheet. Broil in your oven for 10 minutes, or until the chicken is crispy and brown in many spots, mixing halfway through.
- While the chicken is broiling, warm the tortillas in a frying pan.
- To serve, pile some guacamole on a warmed tortilla, top with the rotisserie chicken and the pineapple salsa. Serve immediately.
Notes
- Use skin from the rotisserie chicken for extra flavor and richness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Broil
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos
- Calories: 450
- Sugar: 3g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 23g
- Cholesterol: 75mg