Chicken Tacos With Mango Pineapple Salsa Recipes

MANGO PINEAPPLE CROCKPOT CHICKEN TACOS

Steps:

• Place chicken in 6 qt slow cooker and season with salt, pepper, and brown sugar.
• Combine mangoes, pineapple, tomatoes, red onion, poblano pepper, jalapeno pepper, green onions, lime juice and sugar in a mixing bowl and toss well to combine. Add to slow cooker on top of chicken in an even layer.
• Cover and cook on LOW 5-6 hours until chicken is tender and easily shreddable. Remove chicken and shred, using two forks. Strain cooking juices in slow cooker, reserving the mango mixture and saving 1/2 cup of the juice.
• Add shredded chicken, reserved mango mixture and 1/2 cup cooking juice to the slow cooker.
• Serve by itself, in tortillas, or lettuce cups.

EASY CHICKEN TACOS WITH PINEAPPLE MANGO SALSA

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

CHICKEN TACOS WITH PINEAPPLE SALSA

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.