Chipotle Chicken Mini Taco Sliders W/Pineapple Salsa
Chipotle Chicken Mini Taco Sliders w/Pineapple Salsa
These mini taco slider shells are so cute and delicious! They are perfect for a gathering or taco night at the house. For the filling, I wanted to do something that was sweet and spicy, so I decided on chipotle chicken. I used chicken breast for this recipe but feel free to use chicken thighs. For some added freshness, I made a pineapple salsa. I normally add jalapenos in the salsa, but since the chicken is spicy, I omitted the jalapenos this time. Start by seasoning 2 chicken breasts with 1 pack of taco seasoning, 1/4 cup of taco sauce and 1 7 oz can of chipotle sauce in a bowl and let them marinate for at least 1 hour.
Heat Ortega’s Mini Taco Slider Shells in the oven for at least 5 minutes.
Once the chicken breasts are marinated, cook them on a griddle pan and then in a 400 degree oven. Make sure the chicken is fully cooked and has an internal temperature of 165 degrees.
Remove the chicken from the oven and set aside. To a bowl, add 1 cup of diced fresh pineapple, 1/2 cup of diced tomatoes, 1/4 cup of diced red onion, 1 tbsp of chopped cilantro and salt & pepper (to taste). Stir well.
Chop the cooked chicken breasts into small pieces.
Fill the taco shells with chicken, more taco sauce and top with pineapple salsa and queso fresco.
Serve with your favorite side dish. Serve and ENJOY!
Chipotle Chicken Mini Taco Sliders w/Pineapple Salsa
Ingredients
- 2 chicken breasts
- 1 18 pack of Ortega's Mini Taco Slider Shells
- 1 pack of taco seasoning
- 1 7 oz can of chipotle sauce
- 1/4 cup taco sauce
- 1 cup diced fresh pineapple
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1 tbsp fresh cilantro
- salt & pepper (to taste)
Instructions
- Season the chicken breasts with taco seasoning, chipotle sauce and taco sauce. Make sure the chicken is fully coated. Marinate for at least 1 hour.
- Heat the taco shells in the oven for at least 5 minutes. Remove from the oven and set aside.
- Cook the chicken breasts on a griddle pan and then in a 400 degree oven. Make sure the chicken is fully cooked and has reached an internal temperature of 165 degrees.
- Remove the chicken from the oven and set aside.
- Chop the chicken into small pieces.
- Fill each taco with chicken, drizzle of taco sauce, pineapple salsa and queso fresco.
- Serve and ENJOY!
- Add diced pineapple, tomatoes, red onion, cilantro and salt & pepper to a bowl. Stir well. Taste to make sure it is seasoned to your liking.
- Add to the chipotle chicken tacos.
Hi there, I’m Shauntra! My blog is full of recipes made with simple ingredients for delicious food. Read more about me.
