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