Rotisserie Chicken Tacos

Serves: 4 – Serving size: 3 tacos +  1/4 pineapple salsa

Ingredients:

• For the pineapple salsa:
  • 2 cups fresh pineapple, diced (or canned pineapple, drained and rinsed)
  • 2 tablespoons red onion, finely minced
  • 2 tablespoons chopped cilantro
  • 1/2 medium lime, juiced
  • 1/2 jalapeño or Serrano pepper, finely minced
• For the chicken tacos:
  • 4 cups shredded rotisserie chicken
  • 12 medium corn tortillas
• Optional toppings: guacamole, lettuce, tomatoes etc.

Directions:

1. Place oven rack in the top shelf position and preheat your oven to 420 degrees.
2. Line a baking sheet with parchment paper. Broil shredded rotisserie chicken for 10 minutes, or until the chicken is crispy and brown in many spots, mixing halfway through. While the chicken is broiling, warm the tortillas according to directions on package.
3. Mix all ingredients together for pineapple salsa in a medium bowl.
4. Top each corn tortilla with rotisserie chicken and pineapple salsa. Add a dollop of guacamole if desired. Serve immediately.

Per serving: Calories: 488; Total Fat: 19g; Cholesterol: 85mg; Sodium: 477mg; Carbohydrate: 44g; Dietary Fiber: 13g; Protein: 34g
Nutrition Bonus: Potassium: 943mg; Iron: 12%; Vitamin C: 72%; Calcium: 20%

Source