Cilantro Lime Chicken Tacos with Guacamole and Pineapple Pico
Equipment
- 1 Gallon Storage Bag
- 1 Sharp knife
- 1 Cutting board
- 1 Large Sautee Pan
Ingredients
- 2 lbs chicken breasts
- 2 limes juice
- 2 tbsp avocado oil
- ⅓ cup fresh cilantro leaves minced
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp cumin
- 1 pkg chunky pico de gallo preferred heat
- ¾ cup fresh pineapple chunks
- 1 pkg guacamole preferred heat
- 1 pkg low carb wraps
Instructions
- Slice chicken in to the thinnest slices possible
- Place chicken in gallon storage bag with 1 tablespoon of oil and spices and mix thoroughly
- Set chicken aside to marinate
- Dice pineapple and mix with pico de gallo
- Heat remaining oil in sauté pan on medium high
- Cook chicken letting it brown but moving regularly
- Add diced cilantro when chicken is 75% complete and continue to cook
- Remove pan from heat and squeeze limes over chicken stirring regularly
- Serve by coating section of wrap with guacamole, placing chicken on wrap and topping with pineapple pico mix