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Rotisserie Chicken Tacos with Pineapple Salsa
Ingredients
  • subheading: For the pineapple salsa:
  • 2 cups fresh pineapple, diced (or canned pineapple, drained and rinsed)
  • 2 tablespoons red onion, finely minced
  • 2 tablespoons chopped cilantro
  • ½ medium lime, juiced
  • ½ jalapeño or serrano pepper, finely minced
  • subheading: For the chicken tacos:
  • 4 cups shredded rotisserie chicken
  • 12 medium (about 6-inches in diameter) corn tortillas (certified gluten-free if necessary)
  • subheading: For the guacamole (optional):
  • 2 large avocados
  • ½ medium lime, juiced
  • 1 garlic clove, finely minced
  • Sea salt, to taste
Steps
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