Recipe of Speedy low calorie al pastor pineapple salsa chicken tacos
Hello everybody, I hope you are having an amazing day today. Today, we're going to make a distinctive dish, Step-by-Step Guide to Prepare Perfect low calorie al pastor pineapple salsa chicken tacos. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from low calorie al pastor pineapple salsa chicken tacos, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare low calorie al pastor pineapple salsa chicken tacos delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make low calorie al pastor pineapple salsa chicken tacos is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook low calorie al pastor pineapple salsa chicken tacos estimated approx 20 mins.
To get started with this particular recipe, we have to first prepare a few components. You can cook low calorie al pastor pineapple salsa chicken tacos using 11 ingredients and 6 steps. Here is how you cook that.
great way to get creative when eating cleaner and lighter. the same old chicken breast can get boring.
Ingredients and spices that need to be Get to make low calorie al pastor pineapple salsa chicken tacos:
- 2 lb boneless skinless chicken breast
- 1 small onion chopped
- 1/2 each red and yellow peppers chopped
- 1 each cumin, minced garlic, s&p, chili pepper to taste
- 1 can mango, apricot, pineapple or whatever salsa you desire
- 2 tbsp evoo
- 1 packages American shredded cheese blend
- 1 romaine lettuce
- 1 packages sour cream
- 1 tomato chopped
- 1 can no salt added sweet corn
Instructions to make low calorie al pastor pineapple salsa chicken tacos
- trim fat from chicken breast and chop into an inch bite size peices
- chop all veggies
- heat oil over medium heat
- add all veggies and chicken and cook until no longer pink
- add all spices and about a half cup of salsa
- serve over romaine and top with remaining ingredients- I like to add a little more salsa too
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