Crispy Rotisserie Chicken Tacos with Pineapple Salsa
Shredded rotisserie chicken broiled with its own skin until crispy, piled into warm corn tortillas with guacamole and fresh pineapple salsa. Thirty minutes from container to table.
Ingredients
The Pineapple Salsa
- 2 cups diced fresh pineapple
- 2 tablespoons finely minced red onion
- 2 tablespoons fresh cilantro, chopped
- Juice from ½ a lime, about 1 tablespoon
- ½ jalapeño or serrano pepper, finely minced
The Guacamole
The Tacos
- 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.2 cups diced fresh pineapple, 2 tablespoons finely minced red onion, 2 tablespoons fresh cilantro, Juice from ½ a lime, ½ jalapeño or serrano pepper
- In a second medium-sized bowl mix all the guacamole ingredients.2 large avocados, Juice from ½ lime, 1 clove garlic, Sea salt
- 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.4 cups shredded rotisserie chicken, ½ cup finely chopped rotisserie chicken skin
- While the chicken is broiling, warm the tortillas in a frying pan.12 corn tortillas
- To serve, pile some guacamole on a warmed tortilla, top with the rotisserie chicken and the pineapple salsa. Serve immediately.
Serving: 3 tacos (¼ of the recipe), Calories: 813kcal, Carbohydrates: 56g, Protein: 72g, Fat: 36g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Cholesterol: 227mg, Sodium: 865mg, Potassium: 745mg, Fiber: 13g, Sugar: 10g, Vitamin A: 221IU, Vitamin C: 53mg, Calcium: 90mg, Iron: 2mg