Ingredients
1 lb boneless, skinless chicken thighs (about 4)
1 avocado
1/4 cup sour cream
8 corn taco shells
2 tablespoons taco seasoning
1 (8-oz) can pineapple tidbits (drained)
1/4 cup canned diced tomatoes
1/4 cup mild salsa

Steps

1. Preheat oven to 350°F. Bake taco shells 8–10 minutes or until crisp.
2. Preheat grill pan on high 2–3 minutes. Season chicken with taco seasoning (wash hands). Place chicken in grill pan; cook 4–5 minutes on each side or until 165°F. Slice avocado thinly.
3. Cut chicken into small pieces; combine with pineapple. Fill taco shells with chicken, avocado, tomatoes, sour cream, and salsa. Serve.

CALORIES (per 1/4 recipe) 450kcal; FAT 24g; CHOL 85mg; SODIUM 650mg; CARB 31g; FIBER 5g; PROTEIN 24g; VIT A 10%; VIT C 20%; CALC 6%; IRON 10%