MANGO-PINEAPPLE CHICKEN TACOS
I lived in the Caribbean when I was a child. Every time I make this yummy chicken, the fresh tropical fruits in it transport me back to those happy times.-Lissa Nelson, Provo, Utah
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. Place chicken in a 6-qt. slow cooker; sprinkle with salt and brown sugar. Top with mango mixture. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Strain cooking juices, reserving mango mixture and 1/2 cup juices. Discard remaining juices. When cool enough to handle, remove chicken from bones; discard bones., Shred chicken with two forks. Return chicken and reserved mango mixture and cooking juices to slow cooker; heat through. Serve in taco shells; sprinkle with cilantro. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts : Calories 246 calories, Fat 7 g fat (2 g saturated fat), Cholesterol 51 mg cholesterol, Sodium 582 mg sodium, Carbohydrate 25 g carbohydrate (10 g sugars, Fiber 2 g fiber), Protein 21 g protein. Diabetic Exchanges
CHICKEN TACOS WITH MANGO PINEAPPLE SALSA
I love the fresh taste of the Mango Pineapple Salsa with these Chicken Tacos.
Provided by Yvonne
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Prep Mango Pineapple Salsa: Lightly mix together all ingredients except avocado and cilantro. Allow to sit while prepping the chicken and tortillas.
- Once your chicken is shredded, in a large pan heat together with cumin, lime juice, water, salt and pepper. Stir occasionally and keep on low.
- You can warm the tortillas on the stovetop as well in a skillet, but do not cover them with a lid. The steam will create a soggy corn tortilla. Or, you can microwave them for approx. 20 seconds or until warm.
- Serve warm tortillas with seasoned chicken; top with mango-pineapple salsa and avocado. Sprinkle with cilantro. Optional: squeeze lime wedge over finished prepared taco.
Nutrition Facts : Calories 221 kcal, Carbohydrate 39 g, Protein 4 g, Fat 6 g, Sodium 29 mg, Fiber 7 g, Sugar 10 g, ServingSize 1 serving
EASY CHICKEN TACOS WITH PINEAPPLE MANGO SALSA
Easy chicken tacos with Pineapple Mango Salsa is ready in under 30 minutes. The chicken marinates in a zesty citrus marinade and the tacos are topped with a fresh pineapple mango salsa. Perfect for taco Tuesday, tailgating, Tex-Mex. Perfect for a crowd
Provided by Eileen
Categories Main Dish
Time 18m
Number Of Ingredients 20
Steps:
- Pre-heat oven to 325 degrees.
- Warm the taco shells in the oven according to the package. Set aside until ready to use.
- Place the Old El Paso Stand and Stuff Shells on a baking tray and set aside until ready to warm.
- In a medium bowl, combine chicken breast, lime zest, lime juice, chili powder, cumin, black pepper, garlic powder, and salt.
- Let marinate for at least 15 minutes to overnight, while you make the Pineapple Mango Salsa.
- After chicken is marinated, in a large saute pan, over medium heat, add the canola oil. Add the marinated chicken and saute until golden brown about 8 minutes. Remove from pan and assemble tacos with the Pineapple Mango Salsa.
- Prepare the Pineapple Mango Salsa
- In a medium bowl, combine the pineapple, mango, yellow pepper, red onion, jalapeno, cilantro lime juice, garlic, salt, and pepper. Set aside until ready to assemble tacos.
- Ready to serve the sauteed chicken with the pineapple mango salsa in the warmed Old El Paso Stand and Stuff Taco Shells
- Optional toppings: sour cream
Nutrition Facts : ServingSize 1 taco, Calories 117 kcal, Carbohydrate 15 g, Protein 10 g, Fat 1 g, Cholesterol 29 mg, Sodium 56 mg, Fiber 1 g, Sugar 11 g
CHICKEN TACOS WITH PINEAPPLE SALSA
These chicken tacos with homemade pineapple salsa are quickly assembled once you've marinated the chicken. The actual grill time is only about 6 minutes.
Provided by Bren
Categories World Cuisine Recipes Latin American Mexican
Time 2h40m
Yield 4
Number Of Ingredients 12
Steps:
- Combine tomatoes, 1/2 cup diced red onion, pineapple, and cilantro in a medium bowl. Add 1 tablespoon lime juice, salt, and sugar; toss to combine. Cover salsa with plastic wrap and place in the fridge for at least 2 hours.
- Place the remaining red onion in the bowl of a small food processor. Add juice of one lime and process until finely ground, about 3 minutes.
- Place chicken strips into a shallow dish. Slather onion mixture over the chicken, and refrigerate for at least 2 hours.
- Preheat an outdoor grill to high heat, about 400 degrees F (200 degrees C). Lightly oil the grill.
- Cook until chicken is no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate.
- Lightly brown the tortillas on the grill for 30 seconds to 1 minute. Drain the salsa.
- Thinly slice the chicken, against the grain. Lay tortillas out on plates, top with lettuce, chicken, pineapple salsa, and Sriracha sauce.
Nutrition Facts : Calories 298.5 calories, Carbohydrate 38 g, Cholesterol 64.6 mg, Fat 4.5 g, Fiber 5.8 g, Protein 28 g, SaturatedFat 1.1 g, Sodium 491.2 mg, Sugar 8 g
CHICKEN TACOS WITH PINEAPPLE SALSA RECIPE BY TASTY
Here's what you need: fresh pineapple, diced tomato, orange bell pepper, fresh cilantro, red onion, jalapeño, fresh lime juice, kosher salt, freshly ground black pepper, sour cream, corn tortillas, shredded red cabbage, Freshness Guaranteed Antibiotic Free Rotisserie Chicken, avocados
Provided by Walmart
Categories Lunch
Time 30m
Yield 8 tacos
Number Of Ingredients 14
Steps:
- Make the pineapple salsa: In a medium bowl, combine the pineapple, tomatoes, bell pepper, cilantro, red onion, jalapeño (if using), lime juice, salt, and pepper.
- Drain the excess liquid from the salsa, then season with more salt to taste. Extra salsa will keep in an airtight container in the refrigerator for up to 3 days.
- Assemble the tacos: Spread 1 tablespoon of sour cream evenly over a warm tortilla. Layer on ¼ cup red cabbage, 2 ounces Freshness Guaranteed NAE Shredded Rotisserie Chicken, 2-3 slices of avocado, and top with 2-3 tablespoons pineapple salsa. Repeat to make the remaining tacos.
- Enjoy!
Nutrition Facts : Calories 252 calories, Carbohydrate 25 grams, Fat 11 grams, Fiber 6 grams, Protein 14 grams, Sugar 7 grams
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