Blackened Chicken Tacos With Pineapple Pico De Gallo Recipes
CHICKEN TACOS WITH PINEAPPLE PICO DE GALLO
Make and share this Chicken Tacos With Pineapple Pico De Gallo recipe from Food.com.
Provided by weekend cooker
Categories One Dish Meal
Time 25m
Yield 4 tacos, 4 serving(s)
Number Of Ingredients 10
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.
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- Thinly slice or pound out the chicken to ½-inch thickness. Add it to a large resealable plastic bag.
- To make the marinade, in a small bowl whisk together the lime zest, lime juice, honey, cumin, chili powder, paprika, salt, onion powder, garlic powder, black pepper, oregano, cayenne pepper, and 2 tablespoons olive oil. Pour into the large resealable plastic bag with the chicken.
- Coat the chicken evenly with the marinade. Press out as much air as possible and seal. Marinate at room temperature for 20 minutes or up to 1 hour (refrigerate after 1 hour), or marinate refrigerated overnight (1-day max).
- To make the pineapple salsa, in a medium bowl combine the pineapple, tomato, red onion, jalapeño, lime zest, lime juice, and cilantro. Cover and refrigerate until ready to serve.
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