CHICKEN TACOS WITH ROASTED PINEAPPLE SALSA & AVOCADO CREMA (recipe from Epicurious)
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Author: Lena Gladstone
Ingredients
  • 1 small pineapple, peeled, cut into 4 pieces lengthwise and cored
  • olive oil
  • 1 English cucumber, diced small
  • 1/2 medium red onion, diced small
  • 2 jalapeños, minced
  • 3-4 limes
  • salt and pepper
  • 2 large avocados, pitted and peeled
  • 1 cup sour cream
  • 2 lbs boneless, skinless chicken breasts
  • corn tortillas, warmed up
  • cilantro leaves, for garnish
Instructions
  1. Heat Wolf Gourmet Countertop Oven to Convection/Roast 450°F. Line the Wolf Gourmet baking pan with parchment paper. Coat pineapple in olive oil and arrange on baking sheet. Roast until tender and juices begin to release, 15-20 minutes. Let cool.

  2. Using a Wolf Gourmet High-Performance Blender, combine avocado, sour cream, and freshly grated lime zest and juice from one lime. Purée to a smooth crema.

  3. Heat a large skillet over medium-high. Season chicken with salt and pepper. Add 2 tablespoons vegetable oil to the pan and carefully swirl to coat. Arrange chicken in a single layer in the pan and cook, flipping once, until cooked through, 10-12 minutes. Transfer to a cutting board and let sit five minutes before slicing.

  4. Chop roasted pineapple into small pieces. In a medium bowl, combine pineapple, cucumber, onion, and jalapeño. Season to taste with lime juice and salt. Serve with chicken tacos and avocado crema.