8small corn tortillasmakes 8 tacos, but you can double up tortillas
1cupMexican cheeseshredded
Instructions
Take your pineapple, onion, chipotle peppers, adobo sauce, garlic, lime, jalapeño, and apple cider vinegar and place it into a blender or food processor. Blend until smooth. Add in sugar and spices and mix until combined. In an airtight container add meat (or veggies) into the container. Cover with the mixture from step 1. Make sure to coat all of the meat. Place in the refrigerator for 1 hour.
While that's marinating, create the topping. Mix all topping ingredients into a bowl, cover, and place in the fridge until you're ready to assemble tacos.
Heat a large skillet on the stove over medium with a dash of avocado oil. Place in the chicken and pour the sauce on top. Cook and leave untouched for 4 minutes. Flip and cook for another 3-5 minutes*. Check on the doneness of meat by slicing the largest tender in half and making sure there is no pink.
After its done cooking, shred or dice up chicken. I shred mine with a stand mixer and the paddle attachment. Mix in about ½ of the cooked marinade and mix (use more if you like things saucy and spicy).
Heat tortillas in a large skillet set to medium, toasting each side (I do this without oil). If you wish to add cheese, toast one side, flip, add some cheese and cover the skillet with a lid and allow to melt.
Place chicken and topping on top of toasted tortillas. Enjoy!
Notes
* If you are using breasts and not tenders, be sure to cook both sides for at least double the time. Check doneness by using a meat thermometer for an internal temp of 160° F for breasts. Or slice through the thickest part and make sure it is no longer pink.