Chicken Tacos With Pineapple Salsa

Name: Chicken Tacos With Pineapple Salsa
Total time: 30
Yield: 8
Ingredients: 1 cup fresh pineapple, diced; 1 cup diced tomato, core and pulp removed before dicing; 1 cup orange bell pepper; ⅓ cup fresh cilantro, chopped; ¼ cup red onion, chopped; 1 jalapeño, optional, diced; 3 tablespoons fresh lime juice; ¼ teaspoon kosher salt, plus more to taste; ¼ teaspoon freshly ground black pepper; ½ cup sour cream; 8 corn tortillas, warmed; 2 cups shredded red cabbage; 1 packet Freshness Guaranteed Antibiotic Free Rotisserie Chicken; 2 avocados, peeled, pitted, halved, and sliced into ¼-inch thick half-moons

Recipe by Walmart from tasty.co

Lunch 30 Mins.

Ingredients

8 servings

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1 cup fresh pineapple, diced
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1 cup diced tomato, core and pulp removed before dicing
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1 cup orange bell pepper
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⅓ cup fresh cilantro, chopped
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¼ cup red onion, chopped
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1 jalapeño, optional, diced
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3 tablespoons fresh lime juice

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¼ teaspoon kosher salt, plus more to taste
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¼ teaspoon freshly ground black pepper
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½ cup sour cream
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8 corn tortillas, warmed
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2 cups shredded red cabbage
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1 packet Freshness Guaranteed Antibiotic Free Rotisserie Chicken
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2 avocados, peeled, pitted, halved, and sliced into ¼-inch thick half-moons

Instructions

Make the pineapple salsa: In a medium bowl, combine the pineapple, tomatoes, bell pepper, cilantro, red onion, jalapeño (if using), lime juice, salt, and pepper.
Drain the excess liquid from the salsa, then season with more salt to taste. Extra salsa will keep in an airtight container in the refrigerator for up to 3 days.
Assemble the tacos: Spread 1 tablespoon of sour cream evenly over a warm tortilla. Layer on ¼ cup red cabbage, 2 ounces Freshness Guaranteed NAE Shredded Rotisserie Chicken, 2–3 slices of avocado, and top with 2–3 tablespoons pineapple salsa. Repeat to make the remaining tacos.
Enjoy!