Canada USA

Smoked Chicken Tacos with Pickled Onions and Pineapple Salsa

Smoked Chicken Tacos with Pickled Onions and Pineapple Salsa

Ingredients

6 whole smoked chicken legs – shredded and tossed with your favourite bbq sauce

12 corn tortillas


For the Pineapple Salsa

3 cups diced pineapple

1 long red chili pepper, seeded and diced

Juice of one lime

1 tablespoon honey

1/4 cup chopped fresh cilantro

2 tablespoons chopped fresh chives


For the Pickled Onions

2 cups sliced red onions

1/2 cup white wine vinegar

1/4 cup red wine

2 tablespoons sugar

Directions

Pineapple Salsa: Mix all ingredients together in a medium bowl. Let sit at room temperature for one hour to let the flavours develop.

Pickled Onions: Bring the vinegar, wine and sugar to a boil in a small saucepan. Add the sliced onions and cook for 30 seconds.

Let cool, place in a clean glass jar and store in the refrigerator up to one week.

Assemble tacos by layering chicken, salsa and onions on tortillas.

Serves 6

Onward Manufacturing Company Ltd.

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Onward Manufacturing Company Ltd.