Juicy, grilled pineapple and garlic and herb chicken breast are the stars of these flavor-filled tacos, topped with a yogurt-based avocado crema, sliced avocado, red onion and fresh cilantro. For a quick weeknight meal, make your avocado crema ahead of time (it lasts up to 3 days in the refrigerator) and use canned or pre-cut pineapple slices on a grill pan.
Grilled Pineapple Chicken Tacos with Avocado Crema
Ingredients
For the crema
- 3/4 cup (92g) plain yogurt
- 1 cup (50g) cilantro with stems
- 1/2 medium (85g) avocado
- Fresh-squeezed lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1 clove garlic
For the tacos
- 4 ounces (85g) fresh or canned pineapple slices in juice (about 4-5 1/4” thick slices)
- 6 6-inch corn tortillas, grilled if desired
- 9 ounces (1 package/255g) Johnsonville® Flame Grilled Garlic & Herb Chicken Breast, sliced
- 3 tablespoons (45g) red onion, diced
- 6 slices avocado
Directions
For the crema, combine yogurt, cilantro, avocado, lime juice, cumin, salt and garlic in a food processor and puree until smooth. Set aside.
To grill the pineapple, lightly spray your grill grate or grill pan lightly with oil. Heat to medium-high and grill pineapple for 3–4 minute per side. Dice the grilled pineapple once cool.
When you’re ready to assemble the tacos, heat chicken in the microwave according to package directions. To each tortilla, add: 1 1/2 ounces grilled chicken, 2 tablespoons diced grilled pineapple, 1/2 tablespoon diced red onion, 1 slice of avocado and a sprig of cilantro, if desired. Top each with 2 tablespoons of avocado crema and serve immediately.
Nutrition Information
Serves: 3 | Serving Size: 2 tacos
Per serving: Calories: 336; Total Fat: 12g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Cholesterol: 73mg; Sodium 766mg; Carbohydrates: 34g; Dietary Fiber: 7g; Sugar: 11g; Protein 24g
