Try it out: Hellofresh 48

Reviewing:

caramelized pineapple chicken tacos with Smokey red pepper Crema

1 serving prepared

Here's what you get:

Long green pepper

Red Onion

Roma tomato

Cilantro (not used)

Lime

Pineapple (not used)

Chicken breast strip

Southwest spice blend

Flour tortilla (not pictured/used)

Smokey red pepper Crema

Substitutes:

Corn tortilla

Fresh pineapple

The salsa:

The Cilantro in my box was unusable so that part will be missing from the recipe.

The fesh pineapple was charred in a pan for about 4 minutes per the directions and then removed from the pan.

In a separate bowl the pineapple, tomato, minced onion, lime juice were combined with salt and pepper mixed well and set to the side.

Preparation:

In the same pan the green pepper sliced onion we're cooked in and then flavored with a bit of lime juice, they were then transferred to a plate.

Next into the same pan was the chicken strips they were cooked with the Southwest spice, salt, pepper and lime juice for about 8 minutes.

The tortilla:

The tortilla were toasted in the oven at 350 for about 10 minutes towards the end of preparation of the taco filling.

The plate:

I had plenty of salsa and cooked pepper and onion leftover. The salsa was definitely missing something with the absence of the cilantro. I should have charred three pineapple longer as well. Despite all of that, the tacos were still really good. Out of the two taco recipes I've tried so far I like this one the best.

- Kris

Comments

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