Ingredients
4
4 servings
- •2 cups shredded chicken
- •1 cup crushed pineapple
- •1 white onion, diced
- •2 cloves garlic, minced
- •1 teaspoon smoked paprika
- •1 teaspoon chili powder
- •1 ¼ teaspoons salt
- •1 red onion, diced, for topping
- •½ cup fresh cilantro, chopped, for topping
- •4 corn tortillas
Instructions
- In a large, nonstick skillet, heat the olive oil over medium heat.
- Toss in the onion and salt and sauté for 2 minutes.
- Add in the chili powder, paprika, and garlic. Toast for 1 minute.
- Add in the pineapple and chicken and mix so the chicken is well-coated and warmed through.
- Pour the chicken mixture into a large serving bowl.
- Toast the tortillas in the seasoned pan, about 3 minutes per side.
- Divide the mixture evenly between tortillas, top with diced red onion and cilantro, and serve.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 173
- Carbohydrate: 24g
- Fat: 2g
- Fiber: 3g
- Protein: 14g
- Sugar: 10g
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