Grilled Pineapple Chicken Tacos with Avocado Crema

blog.myfitnesspal.com

Brett

subheading: For the crema:

¾ cup (92g) plain yogurt

1 cup (50g) cilantro with stems

½ medium (85g) avocado

Fresh-squeezed lime juice

1 teaspoon ground cumin

½ teaspoon kosher salt

1 clove garlic

subheading: For the tacos:

4 ounces (85g) fresh or canned pineapple slices in juice (about 4 to 5 ¼” thick slices)

6 6-inch corn tortillas, grilled if desired

9 ounces (1 package/255g) Johnsonville® Flame Grilled Garlic & Herb Chicken Breast, sliced

3 tablespoons (45g) red onion, diced

6 slices avocado

Directions at blog.myfitnesspal.com

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