These tacos are made of Jamaican-inspired spiced shredded chicken, guac, and pineapple salsa on charred corn tortillas. A great make-ahead option for anyone!
Instant Pot/Ninja Foodi/Pressure cooker (not necessary but makes it easier)
Ingredients
Pineapple Salsa:
1cupfinely chopped pineapple
1/2cupdiced red onion
1/2 cupchopped roma tomato
Chopped cilantroto taste
Kosher saltto taste
2tbsplime juiceplus more if needed
1/4tspground cumin
1/4tbspsmoked paprika
Chicken Tacos:
Avocado oilfor pan
1medium white onionchopped
Kosher saltto taste
1cupchicken broth*2 cups if making this stovetop and not in a pressure cooker
2tbspjerk seasoning of your choice
2lbchicken breasts
Corn tortillas
Guacamoleto taste (homemade or store bought)
Sliced radishesto taste, for garnish
1recipepineapple salsa
Instructions
Pineapple salsa:
Combine all ingredients and mix. Adjust seasonings to taste if necessary.
Chicken tacos:
Add 2 swirls of oil to a pot on medium heat. Sauté the onion for 5-7 minutes until fragrant. Season with a pinch of kosher salt.
Pour the chicken broth into the pot.
Add the chicken and jerk seasoning and mix together until the chicken are fully coated in seasoning and submerged as much as possible.
Pressure cook on high for 20 minutes.
Make the pineapple salsa by combining all of the ingredients and mixing. Adjust seasoning to taste.
Release the pressure, then shred the chicken using 2 forks. Allow the shredded chicken to sit in the liquid for at least 10 minutes to absorb more flavor.
Build the tacos by spreading guacamole first, then adding chicken on top. Top with pineapple salsa and radish slices.