Chicken Tacos with Pineapple Salsa
Courtesy of Candice Mora, co-owner/sommelier, Christopher Cellars in Elk Grove. Mora recommends pairing this dish with Christopher Cellars’ Silvaspoons Vineyards Albariño.
Ingredients
For the tacos:
- 16 ounces grilled chicken
- 8 to 10 tortillas, your preferred type
- 1 cup Cotija cheese
- 2 cups pineapple salsa, see recipe below
For the pineapple salsa:
- Whole pineapple, cut into ½-inch cubes
- 1 tablespoon lime juice
- 1 jalapeño, diced
- 1 serrano pepper, diced
- 1 bunch cilantro, chopped
- ¼ cup sweet onion, diced
- 1 teaspoon salt
Instructions
For the tacos:
- Sous vide boneless and skinless chicken thighs or breasts (or cook in sealed plastic bag in water bath) at 145 degrees F for 90 minutes. Remove, then season chicken with salt, pepper, and olive oil. Turn your grill on high and sear chicken for 2 minutes on each side or until internal temperature hits 165 degrees F. Rest protein 15 minutes (this step is crucial and prevents your meat from being dry).
- After resting, chop chicken to desired consistency. Serve on warm tortilla with pineapple salsa and Cotija cheese.
For the pineapple salsa:
- Combine ingredients and set aside. Spoon onto chicken tacos.
