20 minutes
Cook Time
25 minutes
Cooking Level


  • Shishito Pepper Salsa:
  • 1lb Pure Flavor® Craft House Collection® Shishito Peppers
  • 2 garlic cloves, minced
  • ¼ cup red wine vinegar
  • Salt and pepper, to taste
  • 1 tbsp vegetable oil
  • Baked Chicken Tacos Al Pastor:
  • 1 lb ground chicken
  • ½ cup chopped onion
  • 2 garlic cloves, minced
  • 1 ½ cups shredded Monterey Jack cheese
  • ½ cup pineapple juice
  • 1/3 cup water
  • 1 tbsp chipotle powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 8-10 corn taco shells
  • 2 avocados, smashed, for garnish
  • ½ cup cilantro, for garnish


For the Shishito Pepper Salsa

Step 1

Add 1 tbsp of vegetable oil to a large cast iron on medium-high heat. Add shishito peppers in batches, turning over often.

Step 2

Once slightly charred, place on a cutting board to cool and then chop.

Step 3

Add the garlic, vinegar, salt and pepper to a bowl and stir in the peppers. Set aside.

For Baked Chicken Tacos Al Pastor

Step 1

Preheat oven to 400 °F. Spray a 9 x 13 casserole dish with non-stick cooking spray.

Step 2

Preheat a large skillet to medium-high heat. Add the olive oil, ground chicken, onion, garlic, salt and pepper. Cook chicken until no longer pink − about five minutes.

Step 3

Add chipotle powder, cumin, coriander, pineapple juice, and water. Bring to a boil and then turn heat down to low, stirring occasionally. When sauce has thickened, drain the liquid from the skillet.

Step 4

In the prepared baking dish, place the hard shell tacos. Fill shells with taco meat and top with cheese.

Step 5

Bake in oven until cheese melts, about 5 minutes.

Step 6

Remove the casserole dish from the oven and garnish each taco with avocado slices, fresh cilantro, and shishito pepper salsa.