Chicken and Pineapple Salsa Tacos.
INGREDIENTS.
10 Casa Mendosa® Medium White Tortillas2 cups fresh pineapple, diced2 tbsp. red onion, finely minced2 tbsp. chopped cilantro½ – 1 medium lime, juiced4 cups shredded rotisserie chicken2 large avocados1 garlic clove, finely mincedPomegranate, to tasteSea salt, to taste.
INSTRUCTIONS.
Place the oven rack on the top shelf and preheat your oven to broil at 420°F.Mix all the pineapple salsa ingredients together in a medium-sized bowl. Line a baking sheet with parchment paper and broil shredded rotisserie chicken in oven for 10 minutes, or until the chicken is crispy.While the chicken is broiling, warm the Casa Mendosa® tortillas on a frying pan.Top each taco with rotisserie chicken and pineapple salsa. Serve immediately and enjoy!
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