Best Chicken Tacos With Pineapple Pico De Gallo Recipes

BLACKENED CHICKEN TACOS WITH PINEAPPLE PICO DE GALLO

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.

PINEAPPLE CHICKEN TACOS

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

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.

CHICKEN TACOS

Steps:

• In a large skillet over medium heat, combine chicken, lemonade, olive oil, lime juice, and Worcestershire sauce. Season with garlic powder, onion powder, and bay leaf. Simmer until chicken is no longer pink, and juices run clear, 15 to 20 minutes.
• Meanwhile, warm the tortillas in the oven or microwave until soft. When chicken is fully cooked, transfer to serving bowl. Place lettuce, tomatoes, cheese, salsa, and sour cream in serving dishes. Each person can create their own wrap, using their preferred ingredients.

CHICKEN TACOS

Steps:

• Place taco seasoning in a large resealable plastic bag; add chicken, in batches, and shake to coat. , In a large skillet, cook and stir chicken in 2 tablespoons butter for 4-5 minutes or until no longer pink. Remove chicken and keep warm. , In the same skillet, saute the onion and green pepper in remaining butter for 2-3 minutes or until crisp-tender. Stir in chicken; spoon into taco shells. Top with lettuce and cheese. Serve with salsa if desired.