Chicken Tacos with Pineapple Salsa

I had some canned pineapple to use up before the expiration date, so I ended up making two kinds of tacos with a pineapple salsa. Sadly, the honey ginger pork tacos with pineapple salsa were bland and disappointing, but the chicken tacos with pineapple salsa were well received by all! 

I’ll be the first to say that I would have preferred them with fresh pineapple, and that is how I would make them next time, but I was restricted by what I had to use up. I like to use carb-conscious tortillas now, and FYI, the corn tortillas often have more carbs than their wheat counterparts, so keep that in mind if you are watching your carb intake. 

For the pineapple salsa 

1 cup fresh pineapple, diced 

1 cup diced tomato, core and pulp removed before dicing 

1 cup orange bell pepper 

⅓ cup fresh cilantro, chopped 

¼ cup red onion, chopped 

1 jalapeño, diced (optional) 

3 Tbsp. fresh lime juice 

¼ tsp. kosher salt, plus more to taste 

¼ tsp. freshly ground black pepper 

For the chicken tacos 

½ cup lactose-free sour cream 

8 tortillas of your choice, warmed 

2 cups shredded red cabbage 

1 lb. (or thereabouts) of shredded rotisserie chicken 

2 avocados, peeled, pitted, halved, and sliced into ¼-inch thick half-moons 

In a medium bowl, combine the pineapple, tomatoes, bell pepper, cilantro, red onion, jalapeño (if using), lime juice, salt, and pepper. Drain the excess liquid from the salsa before using. Extra salsa will keep in an airtight container in the refrigerator for up to 3 days. 

Spread 1 tablespoon of sour cream evenly over a warm tortilla. Layer on ¼ cup red cabbage, 2 ounces chicken, sliced avocado, and top with 2 or 3 tablespoons pineapple salsa. Repeat to make the remaining tacos.