- Heat a large non-stick skillet over medium-high heat. Add oil and heat. Add chicken to the skillet and sear until browned on all sides, about 15 minutes. Add chipotle, pineapple, and red onion; sauté for 2 minutes more. Add the garlic and fry 1 minute. Add ¼ cup (60 mL) water and cook for 2-3 minutes more, scraping up any brown bits stuck to the bottom of the skillet.
- Heat another small skillet over medium heat. In batches add the corn tortillas and cook for 30 seconds a side until heated and soft. Transfer to a plate and continue with remaining tortillas.
- Arrange two tortillas per plate. Divide the filling down the center of each. Top with salsa and a sprinkle of micro greens or fresh cilantro. Serve immediately.
Soft corn tacos labeled 100% gluten free may not be Gluten Free. Always check the ingredients and for labels that identify the product as certified gluten free.