Ingredients
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1 1/2 cups shredded cooked chicken (rotisserie chicken is very tasty in this)
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1 tablespoon fresh lemon juice
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1/2 teaspoon chili powder
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1/2 teaspoon cumin
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1/2 teaspoon oregano
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1/2 cup pineapple, diced
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1/2 cup cherry tomatoes or 1/2 cup grape tomatoes, chopped
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1/3 cup seedless cucumber, minced
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1/3 cup minced red onion
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1 1/2 tablespoons minced jalapeno peppers
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1 1/2 tablespoons lemon juice
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1 dash salt
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1 dash hot sauce
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4 taco shells
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julienned lettuce
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3 tablespoons chopped cilantro or 3 tablespoons parsley
Instructions
- Combine the chicken, lemon juice, chili powder, cumin and oregano in a small bowl.
- Make sure the spices mix into all the chicken. Cover and place in refrigerator until ready to assemble your tacos.
- Make Pineapple-Jalapeño Salsa: Combine all the salsa ingredients in a bowl.
- Note: I cut the cherry tomatoes in half and give them a gentle squeeze to get rid of excess juice and seeds, then chop them up.
- Assemble Tacos: Fill the taco shells with chicken and salsa. Top with your favourite taco fixings.
- Lean over plate. Take a big bite. Doesn't that taste good?