This bright -flavored marinade will become your new go-to, and it also works well with shrimp or cubed firm fish, such as mahimahi, halibut or tuna. If you want to keep this gluten-free, opt for tamari or coconut aminos in the marinade.

Prep time: 30 min | Cook time: 10 min | Servings: 4


  • 1 package La Tortilla Factory Grain-Free Cauliflower Tortillas
  • 1½ pounds skinless boneless chicken breast or thighs (or a combo), cubed
  • ¼ cup pineapple juice
  • 3 tablespoons olive oil, divided
  • 2 tablespoons orange juice
  • 2 tablespoons lime juice
  • 2 tablespoons tamari or coconut aminos (alternately, you can use soy sauce)
  • ½ teaspoon salt
  • ½ teaspoon ground coriander
  • ¼ teaspoon freshly ground black pepper
  • 2 cloves garlic, grated
  • 1 serrano chile, divided
  • Shredded purple or green cabbage (or a combo)
  • 1 small avocado, diced
  • 3 green onions, thinly sliced
  • Fresh cilantro, chopped
  • Hot sauce
  • 1 lime, cut into wedges


In a medium bowl, whisk pineapple juice, 2 tablespoons olive oil, orange juice, lime juice, soy sauce, salt, coriander, pepper and garlic. Thinly slice half the serrano and reserve. Mince the remaining serrano and whisk into marinade. Add chicken, tossing to coat. Let stand 10-15 minutes.

Heat remaining 1 tablespoon oil in a large skillet over medium-high. Use a slotted spoon to remove chicken from marinade, reserving marinade. Add chicken to pan and sauté 6-8 minutes, tossing occasionally to brown on all sides. Add about half the reserved marinade to pan and cook, scraping the bottom of the pan 1-2 minutes or until chicken is cooked through and glazed.

Divide chicken among warm tortillas. Serve garnished with cabbage, avocado, green onion, reserved sliced serrano, cilantro, hot sauce and lime wedges.