Ingredients:

  • 1 lb boneless, skinless chicken breast, diced into 1/2-inch cubes
  • 1 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1 tbsp fresh pineapple juice
  • 1.5 cups fresh pineapple, finely diced
  • 1/4 cup red onion, minced
  • 1/4 cup fresh cilantro, finely chopped
  • 1 tbsp lime juice, freshly squeezed
  • 1 small jalapeño, seeded and minced
  • 12 small corn tortillas
  • 1 large avocado, sliced
  • 1/4 cup crumbled cotija cheese

Instructions:

  1. Dice 1.5 cups fresh pineapple into 1/4 inch pieces, ensuring you remove the tough core.
  2. Mince 1/4 cup red onion and 1 small jalapeño (remove seeds for less heat).
  3. Combine fruit, onion, jalapeño, and 1/4 cup chopped cilantro in a bowl.
  4. Squeeze 1 tbsp lime juice over the mixture and toss gently to coat.
  5. Pat 1 lb diced chicken breast completely dry with paper towels to ensure a sear rather than a steam.
  6. Toss chicken with 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp sea salt.
  7. Heat 1 tbsp avocado oil in a skillet over medium high heat until it shimmers and wisps of smoke appear.
  8. Add chicken in a single layer and sear for 4 minutes without moving it to build a crust.
  9. Stir and cook for another 3 minutes, then pour in 1 tbsp pineapple juice to deglaze the pan.
  10. Warm 12 corn tortillas over an open flame or in a dry pan until pliable and slightly charred.
  11. Layer the chicken onto tortillas, top with a generous spoonful of salsa, sliced avocado, and crumbled cotija cheese.