Ingredients
- 2 cups cooked grilled chicken, shredded
- 1 cup fresh pineapple, diced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 8 small corn tortillas
- Salt and pepper to taste
- Optional toppings: avocado, salsa, jalapeños
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Instructions
- In a bowl, combine the grilled chicken, diced pineapple, red onion, cilantro, and lime juice. Season with salt and pepper to taste. Toss to coat the mixture evenly.
- Heat the corn tortillas on the grill or in a skillet until warm, flipping once.
- Assemble the tacos by adding the chicken and pineapple mixture to each tortilla, distributing it evenly.
- Top with optional toppings as desired.
- Serve immediately and enjoy your tropical tacos.
Notes
- For meal prep, the filling can be stored in an airtight container for up to three days. Tortillas should be stored separately to maintain their texture.