For the Tacos
- 2 chicken breasts, , cut into strips
- 1 yellow bell pepper
- 1 red onion
- 1 tablespoon olive oil
- 2 tablespoon Sriracha Lime spice rub
- wholewheat tortillas
For the Pineapple Salsa
- ½ pineapple small diced
- ½ red onion
- ½ avocado
- ½ jalapeno pepper
- juice of 1 lime
Cut the chicken into long strips, and toss with the Sriracha lime rub.
Heat a skillet over a medium heat and add the olive oil.
Cook the onion and pepper until soft and translucent.
Remove the pepper and onion to a bowl and add the chicken to the pan.
Cook the chicken for about 5 minutes, or until cooked through.
Season according to taste.
Add the pepper and onion back to the pan and keep warm.
To make the salsa chop all the ingredients and mix together in a bowl. Season according to taste.
Serve with yogurt coriander sauce if desired. To make the sauce, simply mix yogurt and coriander.
Calories: 108kcal | Carbohydrates: 11g | Protein: 6g | Fat: 4g | Cholesterol: 18mg | Sodium: 35mg | Potassium: 288mg | Fiber: 2g | Sugar: 6g | Vitamin A: 100IU | Vitamin C: 58.5mg | Calcium: 17mg | Iron: 0.4mg