Like clockwork, we have tacos every Tuesday, don’t you? We are always switching it up and trying to find new recipes to keep things interesting. I originally found a recipe for Tacos Al Pastor in one of my Cooking Light magazines when I used to be a subscriber. We weren’t really feeling pork one day recently, so we changed it up and made it with boneless skinless chicken thighs and it was AMAZING! We serve ours with some fresh homemade guacamole and it makes these tacos perfect. I hope you enjoy these as much as we do!
1 chipotle chile, canned in adobo sauce
1 tablespoon olive oil
1 pound boneless skinless chicken thighs, remove excess fat.
1/2 tablespoon dried oregano
2 teaspoons ancho chile powder
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons water
4 (1/2-inch-thick) slices fresh pineapple
1/4 cup fresh cilantro leaves
3 tablespoons red onion, diced
3 tablespoons fresh lime juice
1/4 teaspoon kosher salt
1/2 jalapeño, finely diced
Fresh cracked black pepper, to taste
8 corn tortillas
8 lime wedges
1/2 cup guacamole
Place chicken thighs in a large Ziplock bag. In a food processor or blender, combine the remaining chicken ingredients; blend well. Poor the marinade over chicken, seal the bag, and mix well until incorporated. Marinate for at least 30 min, you can even marinate this night before.
Preheat the grill to medium-high heat.
To prepare the salsa, spray the grill with cooking spray, and grill pineapple slices 3-6 minutes on each side. Coarsely chop the pineapple, place it in a medium bowl, mix in remaining salsa ingredients. Set aside.
To cook the chicken, spray the grill with cooking spray. Grill chicken 5-7 minutes each side until the juices run clear. Remove chicken from the grill and let stand for 5 minute before coarsely chopping.
While the chicken is resting, warm tortillas according to package directions. Build the tacos: tortilla, 1 tablespoon of guacamole, chopped chicken, and pineapple salsa; serve with a lime wedge.
21 Day Fix container count: 1 red, 1/2 purple, 1 yellow, 1/2 blue, 1/2 teaspoon