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Light & Easy Fruity Birria Chicken Tacos
This recipe is naturally gluten-free! The fruity pineapple and citrus notes in the spice blend pair wonderfully with the savory chicken for a balanced, vibrant taco. For a lighter option, use chicken breasts or even grilled vegetables like zucchini and bell peppers instead of chicken.
Ingredients:
1 lb boneless, skinless chicken thighs or breasts
2 tablespoons Fruity Birria spice blend
1 tablespoon olive oil
1 cup low-sodium chicken broth or water
8 small corn tortillas
Fresh cilantro leaves, chopped
Lime wedges (for serving)
Diced onion (optional)
Pineapple salsa or fresh pineapple chunks (optional, to enhance the fruity notes)
Instructions:
Season the Chicken:
Rub the chicken with Fruity Birria spice blend until evenly coated.
Cook the Chicken:
Heat olive oil in a large skillet over medium heat.
Add the chicken and sear for 2-3 minutes per side until lightly browned.
Pour in the chicken broth, cover, and reduce heat to low. Simmer for 15-20 minutes or until chicken is cooked through and tender.
Shred & Toss:
Remove chicken from skillet and shred with two forks.
Return shredded chicken to the pan and stir to coat with remaining sauce and spices.
Warm the Tortillas:
Heat the corn tortillas on a dry skillet or comal until soft and warm.
Assemble Tacos:
Divide the shredded chicken among tortillas.
Top with chopped cilantro, diced onion if using, and pineapple salsa or fresh pineapple chunks for a bright, fruity touch.
Serve tacos with lime wedges for squeezing over top.
