Blackened Chicken Tacos With Pineapple Pico De Gallo Recipes

CHICKEN TACOS WITH PINEAPPLE PICO DE GALLO

Steps:

• For pico de gallo, in a small bowl, combine the pineapple, mango, cilantro, onion, lime juice and 1/4 teaspoon salt. Set aside., In a large nonstick skillet coated with cooking spray, cook and stir the chicken, cumin, seasoning blend and remaining salt until heated through. Spoon 1/4 cup onto each tortilla. Fold in sides. Serve with pico de gallo.

CHICKEN TACOS WITH PICO DE GALLO

Steps:

• Slice the chicken breasts into thin strips then place in a bowl. Add all the remaining ingredients and mix well. Allow to marinade for 10-15 minutes.
• Heat a large non-stick frying pan till hot then fry the chicken strips in batched until golden brown and cooked through.
• While the chicken is frying, combine all the ingredients for the pico de gallo and set aside.
• Serve the chicken and pico de gallo with bowls of guacamole, sour cream and tortillas and extra lime wedges (optional).

BLACKENED CHICKEN TACOS WITH PINEAPPLE PICO DE GALLO

Steps:

• Preheat oven to 450°
• Pound chicken breasts if need to thin them.
• In a small bowl, add together the paprika, salt, cayenne, dried thyme, white pepper, and onion powder. Set aside.
• Heat a cast iron skillet or a thick bottomed skillet on the stove on high heat. Let it heat for about 5 minutes.
• Melt 2 tbsp of butter and dip each side of the chicken breasts into the butter and cover well.
• Sprinkle the spices on both sides of the chicken breasts.
• Once skillet is hot, sear each side of the chicken breasts for 30 seconds.
• Lay the seared chicken breasts on an aluminum foil-lined baking sheet and bake in the oven for 12 minutes.
• Meanwhile, make the Pineapple Pico de Gallo according to directions.
• After the chicken breasts are done cooking, take them out of the oven and cover with aluminum foil to keep the moisture in. Allow about 5 minutes.
• Slice the chicken into small strips and fill the warmed tortilla shells.
• Top with pineapple pico de gallo and serve.

CHICKEN TACOS WITH PINEAPPLE PICO DE GALLO

Steps:

• For pico de gallo, in a small bowl, combine the pineapple, mango, cilantro, onion, lime juice, and 1/4 teaspoon salt, and set aside.
• In a large nonstick skillet, coated with cooking spray, cook and stir the chicken, cumin, seasoning blend, and the remaining salt, until heated through.
• Spoon 1/4 cup onto each tortilla, and fold in sides.
• Serve with pico de gallo.

CHIPOTLE CHICKEN TACOS WITH PINEAPPLE SALSA

Steps:

• In a food processor, roughly blitz the chicken thighs into chunky mince. Alternatively, chop into bite-sized pieces.
• Heat the oil in a large saucepan. Add half the onion and the chicken mince. Season well and cook for about 5 mins on a high heat to brown, breaking up the meat with a spoon. Add the spices, vinegar, chipotle paste, passata and sugar. Cook for another 5 mins, then remove from the heat.
• In a small bowl, mix the remaining onion, the pineapple and coriander. Serve the chicken and the pineapple salsa with warm tortillas and hot sauce.

BLACKENED CORN AND JICAMA PICO DE GALLO

Steps:

• Heat a large skillet over high heat. Cook corn kernels in the hot skillet, turning frequently, until beginning to blacken slightly, about 5 minutes.
• Mix corn, jicama, red onion, white onion, red bell pepper, green bell pepper, olive oil, white vinegar, salt, cumin, black pepper, red wine vinegar, and chili powder together in a large bowl. Add cilantro, tomatoes, lime zest, and lime juice to the corn mixture; gently stir to incorporate.