Chicken Jalapeño Tacos

Happy Sunday everyone! Although I'm a sucker for fall food, colours, and weather - only when it's above freezing though - I still find myself holding on to delicious tropical summery food. Oh well, we'll all hold on to summer for as long as we can and this recipe is the perfect way to do that!

Today, I'm sharing with you my slow-cooked Chicken Jalapeño Tacos with Pineapple and lime aioli. These are a bit similar to my Smoky Pork Tacos with the tropical fruit and chilies slow cooked with the meat; just a couple different ingredients. But still just as good.

Serves: 6

Prep time: 20 min

Cook time: 4 hrs

Ingredients:

12 small corn or wheat tortillas

3-4 chicken breasts

2 packs, or 1 1/2 cups enchilada sauce (see notes)

5 jalapeños

3 chilies in adobo sauce

1 1/2 cups sliced pineapple

1/2 tbsp olive oil

1 clove garlic

Feta cheese, for topping

1/4 cup plain greek yogurt

2 tbsp mayonnaise

juice of half a lime

zest of 1 lime

1 tsp sugar

Salt and pepper, to taste

1 avocado, for topping

Directions:

1. Place the chicken breasts in a slow cooker with the enchilada sauce, one chopped jalapeño, three chopped chilies with some adobo sauce, Combine and cook on high for 4 hours.

2. With twenty minutes left for the chicken to cook, slice the pineapple into small thin chunks. Then, slice the remaining four jalapeños.

3. Bring a saucepan to medium-high heat. Add the oil and garlic. Cook the garlic for about 30 seconds until fragrant. Add the jalapeños and salt and pepper and cook until slightly soft, about 5 minutes. Remove from heat.

4. In the slow cooker, pull apart the chicken using two forks. Make sure to stir the chicken around in the sauce to make sure it gets nice and coated.

5. Make the lime aioli with the greek yogurt, mayonnaise, lime zest, juice, and sugar.

6. Place tortillas on a baking pan and place in the oven at 200 for a couple of minutes just to warm (optional).

7. Assemble the tacos with mashed or sliced avocado, jalapeños, chicken, pineapple, lime aioli, and top with feta.

8. Enjoy!

Notes:

• You can buy or make your own enchilada sauce. For this recipe, I used store-bought sauce that was great and quick. However, I do have a homemade recipe as well that I sometimes make in big batches and freeze. You can find it here.

• If you need more time for the chicken to cook because of a busy work/school day, just pop the chicken in on slow for 10 hours instead of 4.

Thanks for checking out this recipe! I hope you have a chance to try it out soon and enjoy it. These tacos are so dang good and so quick for a weeknight supper.

Let me know if you try these out and be sure to send me a picture! :)

Have a great week!

- Emily