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