September 06, 2019


  • 1 c diced fresh pineapple
  • ¼ c minced red onion
  • ¼ c minced cilantro
  • 1 lime juice and zest
  • ½ t salt
  • Mexican Crema or sour cream
  • Sliced jalapeños
Prepare Salsa:
In a bowl, mix to combine: pineapple, onion, cilantro, lime zest and juice, and salt.

Prepare Flatbreads:
Pre-bake the Cali’flour Flatbreads as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest for a minimum of 10 minutes.

*For a formed “shell”-invert a muffin pan and bake flatbreads cradled between cups.

Assemble Tacos:
In prepared flatbread, add chicken and salsa. Garnish with crema/sour cream and jalapeño slices as desired. Serve and enjoy!