Go Back
Homemade Lettuce tacos with chipotle chicken photo
Print Recipe Save it for later

Lettuce tacos with chipotle chicken

Bright, slightly smoky pineapple salsa served in lettuce leaves for a fresh taco alternative.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 1 pineapple sliced lengthways, core discarded then chopped into small dice
  • 2 red peppers finely diced
  • 1 red onion finely diced
  • small bunch cilantro roughly chopped
  • 1 lime juiced
  • 1-2 pickled jalapeño very finely chopped, optional
  • salt to taste
  • extra lime wedges for serving

Instructions

  • Preheat a griddle pan or heavy skillet over high heat until very hot.
  • Slice the pineapple lengthways into thick slices and cut away and discard the core.
  • Grill the pineapple slices on both sides until golden brown and charred in spots, about 2–4 minutes per side; transfer to a board to cool.
  • Once cool, chop the grilled pineapple into small dice and place in a mixing bowl.
  • Add the finely diced red peppers and red onion, chopped cilantro, lime juice, and very finely chopped pickled jalapeño (if using) to the bowl; stir to combine.
  • Season the mixture with salt to taste and mix well.
  • Spoon the pineapple salsa into lettuce leaves to assemble tacos and serve with extra lime wedges to spritz as desired.

Equipment

  • griddle pan or skillet
  • Cutting Board
  • Chef’s knife
  • Mixing Bowl
  • citrus juicer or fork

Notes

  • Use romaine or butter lettuce leaves for sturdy taco cups.
  • Adjust jalapeño amount for desired heat.
  • Grilled pineapple can be prepared ahead and chilled.