BLACKENED CHICKEN TACOS WITH PINEAPPLE PICO DE GALLO
These Blackened Chicken Tacos with Pineapple Pico de Gallo are made with fresh chicken breasts and fresh ingredients to make the pineapple pico de gallo.
Provided by Dana
Time 27m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
CHICKEN TACOS WITH PINEAPPLE PICO DE GALLO
"This recipe is not only light and tasty but also absolutely delicious," writes Jenny Flake from Gilbert, Arizona. "The pineapple and mango are bursting with flavor and add great taste to these zesty chicken tacos."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
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. 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.
Nutrition Facts :
PINEAPPLE CHICKEN TACOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- Add the vegetable oil to a large skillet set over medium-high heat. Add the chicken, season with a pinch of salt and pepper and cook, turning halfway through, 2 to 3 minutes. Add the scallions and garlic and continue to cook for another minute.
- In a liquid measuring cup, whisk together the pineapple juice, hot sauce and honey. Add the liquid to the skillet, bring to a simmer and cook for 5 to 7 minutes.
- Meanwhile, shingle the tortillas on a baking sheet and warm them in the oven for 5 minutes.
- Put the broccoli slaw in a large bowl. In a separate bowl, mix the mayo, chipotle sauce, lime zest and half of the lime juice. Add the dressing to the slaw and toss. Taste and adjust the seasoning with salt, pepper and additional lime juice if needed.
- Remove the chicken to a cutting board. Lower the heat under the skillet and continue to reduce the remaining juices to a syrup consistency. Slice the chicken.
- To build the tacos, place the tortillas flat on a plate, add the sliced chicken down the middle and spoon on some of the reduced sauce from the skillet. Top with the pineapple, slaw and cilantro. Serve alongside chips and salsa.
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.
CHIPOTLE CHICKEN TACOS WITH PINEAPPLE SALSA
A spicy, smoky chicken filling in soft tortillas, this moreish, low-calorie dinner is on the table in just 20 minutes
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 392 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 21 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 0.6 milligram of sodium
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- Add the chicken, garlic, olive oil, lime, and spices, to a large bowl or zip-seal bag and stir or shake to combine.
- Heat a large pan to medium-high heat. Cook chicken 6-7 minutes per side or until it is no longer pink and the internal temperature of 165 degrees F. Remove from heat and cool for at least 5 minutes. Slice or chop into small cubes.
- While the chicken is cooking, combine the chopped tomato, jalapeno, onion, cilantro, and lime juice in a small bowl. Char tortillas on the stovetop over the flame until lightly charred (this step is optional).
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