One-Pan Tropical Chicken Tacos | with Pineapple Salsa and Hot Sauce Crema

Wash and dry all produce. Chop cilantro. Zest and halve lime. Halve and peel shallot. Thinly slice one half; mince remaining half until you have 2 TBSP. Halve, core, and deseed bell pepper, then cut into thin strips. Drain pineapple over a small bowl, reserving juice. Roughly chop pineapple.

In another small bowl, combine cilantro, lime zest, minced shallot, pineapple, 2 TBSP pineapple juice, and juice from both lime halves. Season with a small pinch of salt.

Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced shallot, bell pepper, and a pinch of salt and pepper. Cook, stirring occasionally, until tender and beginning to char, 5-7 minutes. Turn off heat; transfer to a plate.

Pat chicken dry with a paper towel. Heat another large drizzle of oil in same pan over medium-high heat. Add chicken, ½ TBSP blackening spice, ½ TBSP Southwest Spice (we sent more of each), and a few large pinches of salt. Cook, stirring occasionally, until chicken is cooked through, 4-6 minutes.

While chicken cooks, combine sour cream and hot sauce (to taste) in a third small bowl. Add water, 1 tsp at a time, until mixture has a drizzling consistency. Season with salt.

Wrap tortillas in a damp paper towel. Microwave on high until warm, about 30 seconds. Divide tortillas between plates, then fill with chicken and veggies. Top with salsa. Drizzle with crema and serve.