Use an air fryer to prepare this flavorful, crispy potato hash with bell peppers, jalapenos, and Tex-Mex seasoning.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup tomatoes, seeded and diced
- 1 medium red onion, diced, divided
- 1 cup diced fresh pineapple
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon fresh lime juice
- ½ teaspoon salt
- ½ teaspoon white sugar
- 1 pound boneless, skinless chicken breasts, cut into 1-inch strips
- 1 lime, juiced
- 8 (7 inch) tortillas, or more as needed
- 1 cup shredded lettuce
- 8 dashes Sriracha sauce, or more to taste (Optional)
Instructions
- Combine tomatoes, 1/2 cup diced red onion, pineapple, and cilantro in a medium bowl. Add 1 tablespoon lime juice, salt, and sugar; toss to combine. Cover salsa with plastic wrap and place in the fridge for at least 2 hours.
- Place the remaining red onion in the bowl of a small food processor. Add juice of one lime and process until finely ground, about 3 minutes.
- Place chicken strips into a shallow dish. Slather onion mixture over the chicken, and refrigerate for at least 2 hours.
- Preheat an outdoor grill to high heat, about 400 degrees F (200 degrees C). Lightly oil the grill.
- Cook until chicken is no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate.
- Lightly brown the tortillas on the grill for 30 seconds to 1 minute. Drain the salsa.
- Thinly slice the chicken, against the grain. Lay tortillas out on plates, top with lettuce, chicken, pineapple salsa, and Sriracha sauce.
Nutrition Facts
| Calories | 299 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 6 g |
| Protein | 28 g |
| Saturated Fat | 1 g |
| Sodium | 491 mg |
| Sugars | 8 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I had intended to make the shredded chicken for taco filling but didn’t get around to it before taking off for a long weekend. The salsa tho’? Super tasty and super simple! My family really loved it. Here in Costa Rica, the pineapples are naturally very sweet, so no sugar needed. We ate the pineapple salsa with tortilla chips and plantain chips!
My 9 years old son made it for our dinner. This recipe was easy to make and tasty.
made it tonight. very good but didn’t really taste pineapple. All we tasted was hot sauce, didn’t put that much either. I’ll make again and experiment.
These were really tasty. I cut up the chicken before marinating it. Just cooked the chicken in a pan. The salsa needed some additional salt, but I like my food salty.