Tacos with chimichurri chicken and grilled pineapple salsa

Name: Tacos with chimichurri chicken and grilled pineapple salsa
Prep time: 30 min
Cook time: 30 min
Yield: 4 tacos
Cuisine: Québécoise
Ingredients: 1/4 cup mayonnaise; 1 tablespoon Sriracha; 1 teaspoon dried oregano; 1 teaspoon dried parsley; 1/2 teaspoon garlic powder; Salt and pepper from the mill; 3 slices of pineapple 2 cm thick, core removed; 1 box cherry tomatoes quartered; 12 large fresh basil leaves, finely chopped; 3 tablespoons finely chopped red onion; Juice of 1/2 lime; Olive oil; Salt and pepper from the mill; 2 chimichurri chicken breasts by Exceldor; 100 g crumbled feta cheese; 4 small tortillas

In collaboration
with Exceldor

Tacos with chimichurri chicken and grilled pineapple salsa

Preparation 30 min
Cooking 30 min
Servings 4 tacos
Freezing I do not suggest

I’ve always been a fan of tacos with funky salsas. Here, in collaboration with Exceldor and their chimichurri chicken breasts, I have prepared you legendary tacos with a grilled pineapple salsa!

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Sauce

1/4 cup mayonnaise
1 tablespoon Sriracha
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon garlic powder
Salt and pepper from the mill

Salsa

3 slices of pineapple 2 cm thick, core removed
1 box cherry tomatoes quartered
12 large fresh basil leaves, finely chopped
3 tablespoons finely chopped red onion
Juice of 1/2 lime
Olive oil
Salt and pepper from the mill

Tacos

2 chimichurri chicken breasts by Exceldor
100 g crumbled feta cheese
4 small tortillas

Preparation

In a bowl, put the ingredients for the sauce, season with salt and pepper and mix. Reserve in the fridge.
Preheat the BBQ to maximum power and reduce to medium power. Oil the grates.
Place the pineapple slices on the grills and cook for 2 minutes. Rotate 45 degrees and continue cooking for 2 minutes. Gently flip and repeat. Grill 2 minutes, rotate 45 degrees and grill for 2 minutes. Place on a work surface, cut into small dice and place in a large bowl. (Keep the BBQ on medium power.)
Add the rest of the salsa ingredients to the bowl followed by a light drizzle of olive oil, season generously with salt and pepper and toss to combine. Reserve in the fridge.
Oil the grills, put the breasts on the heat and cook for 15 to 20 minutes or until the internal temperature is 165°F. Place on a work surface, slice into strips and set aside.
Divide the chicken among the tortillas, top with salsa to taste, bury with feta cheese and drizzle with hot sauce!

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Our sommeliers suggest

Coralie & Damien Delecheneau Bel Air 2021

France

Produced by the Domaine La Grange Tiphaine, this very beautiful delicate and fresh Chenin is characterized by aromas of white fruits, citrus, pineapple and rifle stone. Mineral, salin and lively, he knows how to wake up taste buds! He will agree perfectly with these tacos in chemichurri. See the product

Tropique, 6.8%

Simple Malt

Pineapple Peach Wheat Ipa, this beer will offer aromas of exotic and yellow fruits. The pineapple and cereal flavors of the beer will join the salsa of the tacos. The vegetal notes brought by the hops, as well as the slight bitterness that comes from them, will resonate with the herbs of the chimichurri. A silky beer thanks to the contribution of wheat, it will coat your palate with each bite. A beer with exotic flavors for a taco that is as exotic. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!