Nutrition Facts

Serving Size 272 g

(Approx. 6 Servings)

Amount Per Serving

Calories	530	Calories From Fat	290

% Daily Value*

Total Fat 32 g	49%

Saturated Fat 9 g	45%

Trans Fat 2.0 g

Cholesterol 145 mg	48%

Sodium 1360 mg	57%

Total Carbohydrate 41 g	14%

Dietary Fiber 1 g	4%

Sugars 5 g

Protein	26 g

Vitamin A 4%	•	Iron 30%

Vitamin C 40%	•	Calcium 15%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chicken Al Pastor Street Tacos

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Serves

6 People

Ingredients

Recipe makes 6 Servings

12 ready to cook street taco tortillas

1 Tbsp canola oil

2 Lb guajillo seasoned diced chicken thighs

2 1/2 Oz diced white onion

2 Tbsp diced jalapeno

1 1/2 cup(s) fresh pineapple, (about 11 oz.) chopped into small cubes

1/2 cup(s) fresh cilantro, leaves only, chopped

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Instructions

Set a large skillet over medium-high heat. Toast tortillas on both sides until lightly browned then wrap in foil or place in a tortilla warmer to keep warm. Repeat until all tortillas are heated.

Add oil and chicken to same pan. Stir and cook about 5 to 6 minutes or until chicken begins to brown.

Stir in onions and jalapeños, and continue cooking until chicken is completely cooked and nicely browned. Remove from heat.

Divide chicken evenly between tortillas, top with pineapple and cilantro, and serve.