Tacos
2 lbs chicken thighs
1 tbsp extra virgin olive oil
1 bottle Tia Lupita Smoky Pineapple BBQ Sauce
1 tsp chili powder
½ tsp smoked paprika
1 tsp salt
6-7 flour tortillas

Pineapple Avocado Salsa
1 cup chopped pineapple
½ avocado, cubed
1 jalapeño, chopped
2 tbsp finely chopped cilantro
juice of 1 lime
sea salt, to taste

Cilantro Lime Crema
¼ cup tahini
¼ cup cilantro
juice of 1 lemon
1 clove garlic
sea salt, to taste
1-2 tbsp water

Instructions

1. Add the chicken thighs to a large bowl and coat with the olive oil, chili powder, smoked paprika, and salt until evenly seasoned.

2. Heat a large skillet over medium-high heat. Sear the chicken thighs for about 5 minutes per side, until lightly browned. Pour in the Smoky Pineapple BBQ Sauce and bring to a gentle simmer. Reduce the heat to medium-low and cook for 15-17 minutes, or until the chicken is fully cooked and tender.

3. Meanwhile, prepare the pineapple avocado salsa. Add the pineapple, avocado, jalapeño, cilantro, lime juice, and a pinch of salt to a bowl. Gently toss to combine and adjust salt to taste. Set aside.

4. Make the cilantro lime crema by adding the tahini, cilantro, lemon juice, garlic, and salt to a high-speed blender or food processor. Blend until smooth, adding 1 tablespoon of water at a time until the crema reaches your desired consistency.

5. Remove the chicken from the skillet and shred using two forks. Return the shredded chicken to the sauce and cook for another 5 minutes so it can soak up all of the flavor.

6. Warm the tortillas over an open flame or skillet until soft and lightly charred. Assemble the tacos with the smoky BBQ chicken, pineapple avocado salsa, and a drizzle of cilantro lime crema. Serve immediately and enjoy!