Blackened Chicken Tacos

1/4 cup Blackening Rub

2 pounds boneless, skinless chicken breasts - cut into 1 inch strips

2 tablespoons canola oil

2 avocados, peeled, seeded and diced

2 cups pineapple, cubed

Quick Pickled Onions - see recipe tip

1/2 cup sour cream

1 lime, zested and juiced

12 tortillas

Fresh Cilantro

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1. In a shallow bowl ( I prefer a pie plate) add the Blackening Rub and the chicken strips, toss to coat.

2. Heat a large cast iron skillet or non-stick saute pan over medium-high heat. Add chicken and cook until browned, about 3 minutes on each side or until internal temperature reaches 160ºF.

3. Transfer the chicken to a serving platte. In the same pan add in the pineapple, and cook for 2-3 minutes per side or until slightly charred.

4. Transfer the pineapple to the platter with the chicken. In the same pan add tortillas, heat the tortillas one at a time to warm.

5. In a small bowl combine the sour cream, lime juice and zest. Add the warmed tortillas, avocado, cilantro, and if using pickled red onions to the platter. Enjoy.

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