Servings: 3
Prep time: 15 min Cooking time: 15 min
Ingredients
1 1/4 lbs. Chicken Thighs (boneless, skinless)
1 cup Pineapple (chopped)
1 Jalapeno Pepper (diced)
1/2 Yellow Onion (medium, diced)
2 tbsps. Taco Seasoning (divided)
1/3 cup Water
1 Avocado (medium, sliced)
6 Corn Tortilla (small, warmed)
3 tbsps. Cilantro
1 Lime (juiced)
2 Tbsp Avocado Oil
Directions
Add the avocado oil to a large skillet set over medium-high heat. Add the chicken, season with half the taco seasoning and cook, turning halfway through, 2 to 3 minutes.
Add the pineapple, jalapeño, onion, remaining taco seasoning, and water to the skillet. Bring to a simmer and cook for 5 to 7 minutes, or until the chicken is cooked to 165 degrees F.
Turn the heat to medium. Remove the chicken to a cutting board and shred with two forks.
Add the shredded chicken back to the pan and continue to reduce the remaining juices for another 1-2 minutes.
Divide chicken and avocado between tortillas. Top with cilantro, lime juice, and any remaining pan juices. Enjoy!
Notes
Leftovers: Refrigerate the chicken mixture in an airtight container for up to three days. Assemble before serving.
Serving Size: One serving is equal to two tacos.
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