15-Minute Pineapple Chicken Tacos with Chipotle Crema

These pineapple chicken tacos are the ultimate fast and fresh weeknight meal. In just 15 minutes, you can have sweet, savory and smoky tacos on the table. The secret is a few clever time-savers: pre-chopped chicken, shredded cabbage and a bold Southwest spice blend.

Pan-sear chicken with pineapple, corn, scallions and garlic, then tuck it into warm tortillas with a crisp cabbage slaw and creamy chipotle crema. Finish with a squeeze of lime and serve with blue corn chips and green salsa for a colorful, satisfying dinner.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Green SalsaView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small bowl, mix sour cream with chipotle powder to make the crema. Set aside.
2. Halve the lime. Thinly slice scallions, separating white and green parts. Mince garlic. Cut pineapple into small chunks. Cut corn kernels off the cob.
3. Heat 1 tsp cooking oil in a large skillet over medium-high heat. Add chicken, Southwest spice blend and a pinch of salt. Cook, stirring, until chicken is browned and cooked through, about 4-5 minutes. Transfer to a plate.
4. Add remaining 1 tsp oil to the skillet. Add pineapple, corn, scallion whites and garlic. Cook, stirring, until lightly charred, about 2-3 minutes. Return chicken to the skillet and toss to combine. Remove from heat.
5. Warm tortillas in a dry skillet or microwave. In a small bowl, toss shredded red cabbage with a squeeze of lime juice.
6. Fill tortillas with the chicken-pineapple mixture. Top with cabbage slaw, a drizzle of chipotle crema and a sprinkle of scallion greens. Serve with lime wedges, blue corn tortilla chips and green salsa on the side.

Recipe Tips

FAQ

Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Thaw and pat dry before cooking to avoid excess moisture.

What can I substitute for chipotle powder?

Smoked paprika mixed with a pinch of cayenne pepper is a good substitute.

How do I store leftovers?

Store components separately in the fridge for up to 2 days. Reheat chicken mixture in a skillet and assemble fresh.