To make these taco bowls, warm up tortillas and place them over bowls turned upside down. Cover with another bowl to hold them in place and let them cool. They will then keep their shape.
- Prep time 10 minutes
- Total time 25 minutes
- Portion size 4 servings
Ingredients
Chipotle Chicken:
Assembly:
Method
Chipotle Chicken
In skillet, heat oil over medium heat; add onion and cook, stirring often, for 2 minutes. Add garlic and cook, stirring constantly, for 1 to 2 minutes. Stir in chipotle peppers, tomatoes and broth; bring to boil. Add chicken; season with salt and pepper, stirring to combine. Cook, stirring occasionally, until liquid has almost evaporated, 4 to 5 minutes. Remove chipotles or, for a very spicy version, chop and return chipotles to skillet.
Pineapple-Jalapeño Salsa
In bowl, combine 1 cup finely chopped fresh pineapple, 1/4 cup finely chopped sweet red pepper, 2 tbsp finely chopped red onion, 2 tbsp finely chopped jalapeño pepper, 2 tbsp chopped fresh cilantro, 1 tbsp lime juice and 1/2 tsp Tajin seasoning. Toss gently. Makes 1 1/2 cups.
Assembly
Divide Chipotle Chicken among tortillas. Top with Pineapple-Jalapeño Salsa, Cotija and chopped green onions.
Nutritional facts Per serving: about
- Iron 5.6
- Fibre 5
- Sodium 700
- Sugars 7
- Protein 33
- Calories 560
- Total fat 23
- Cholesterol 95
- Saturated fat 6
- Total carbohydrate 55
