I sort of invented this recipe one night because I didn’t feel like going to the grocery store. I was reading through my Cooking Light 2010 Annual Recipe Cookbook and spotted a recipe for Chicken Tacos with a Jicama and Mango Slaw. I then immediately thought about how good this would be with pineapple salsa instead of the slaw. I happen to have pineapple on hand and knew that the spicy chicken and the sweet and tart pineapple salsa would be a perfect combination. In the end the mixture of the two were delicious and it was even fussy-boyfriend approved. The whole recipe is easy to pull together and you can even eat the leftover pineapple salsa with some tortilla chips. That is, if there is leftovers.
Fiesta Chicken Tacos with Pineapple Salsa
Author: K
Recipe type: Entrée
A Spicy chicken with peppers and onion, topped with sweet and tart pineapple salsa, served on a warm corn tortilla.
Ingredients
- For Pineapple Salsa:
- 1 cup chopped fresh pineapple
- ¼ cup chopped red onion
- ¼ cup chopped red pepper
- Handful of chopped cilantro (to your liking)
- 1 juiced lime
- For Chicken Filling:
- 2 teaspoons olive oil
- 1 pound of skinless, boneless chicken breast, cut into strips
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- ⅓ teaspoon cumin
- ⅛ teaspoon ground red pepper
- 1 cup red pepper, sliced into strips
- 1 onion, sliced into strips
- ¼ teaspoon salt
- 8 corn tortillas
Instructions
- For Salsa: Mix all ingredients in a bowl, cover with plastic wrap and place in the refrigerator until tacos are ready
- For Taco Filling: Heat 1 teaspoons of olive oil in a skillet over medium high heat.
- In a bowl combine chicken strips, lime juice, chili powder, cumin, and ground red pepper.
- Add chicken mixture to pan and cook for 3 minutes. Remove chicken from pan.
- Heat remaining 1 teaspoon of oil in the same skillet and add in pepper and onion strips. Cook for 3 minutes.
- Add chicken back to pan and cook until chicken is done. Sprinkles with salt.
- To Serve: Heat corn tortillas in a warm frying pan sprayed with cooking spray. Heat both sides until warmed.
- Serve chicken/pepper mixture on warmed corn tortilla and top with pineapple salsa.
Source- Adapted from Cooking Light and Cook Yourself Thin
Have you ever made up a new recipe to use up ingredients you had on hand? What did you end up making?
