Tacos are one of those semi-homemade meals that you can decide to make last minute any night of the week and not feel guilty after you eat it. You can use store-bought rotisserie chicken, leftover chicken, fish, sausage, steak… whatever! Tacos are such a great vessel for making the perfect meal.
Tonights taco is a simple teriyaki chicken and with a bunch of veggies. It’s so hot right now (97 degrees already) and I just couldn’t face cooking! So, I used some leftover chicken that I cooked the other day to make these and they were absolutely perfect (don’t worry, I explained how I made the chicken below, too!).
So, if you want a healthy dinner option that’s quick, but you don’t want to cook too much, these are a great option!
Teriyaki Chicken Tacos with Pineapple Pear Salsa
- 1 pound boneless, skinless chicken breasts (about 4 pieces)
- 1/2 teriyaki sauce
- 1/2 red pepper, diced
- 1/4 red onion, diced
- 1/4 ripe pineapple, trimmed and diced
- 1/2 large pear, diced
- Large bunch cilantro, chopped
- Juice of 1/2 lime
- Salt and pepper
- 4 tortillas
- Dollop of sour cream or yogurt, to serve (optional)
- Place chicken in a reusable bag with teriyaki sauce and marinade for at least an hour or overnight. Once marinated, cook chicken on medium-low heat in a cast-iron skillet (or on grill) for 10-15 minutes (depending on thickness of chicken). Once done, remove and set-aside.
- While chicken is cooking, combine pepper, onion, pineapple, pear, cilantro, lime, and seasoning in a medium bowl. Toss to combine.
- To serve, warm tortillas over open flame for 5-10 seconds on each side. Remove. Chop chicken and layer salsa over chicken in the tortilla. Top with a dollop of sour cream. Serve and enjoy!