What better way to celebrate Cinco de Mayo than with tacos? You can also easily transform this recipe into a burrito bowl by serving it over rice or into a taco salad over a bed of greens— whatever you want!
For the salsa:
1 cup of pineapple, diced
1 cup of grape tomatoes, sliced
1/2 small red onion, sliced thinly
1 jalapeño (seeds removed), diced
1 large red bell pepper, diced
1/2 bunch of cilantro, chopped
2 tbsp juice
For the chicken:
1 lb chicken (breasts or tenders)
1 lime, juiced
2 tbsp olive oil
1 tsp chili powder
1/2 tsp paprika
1/4 tsp cayenne
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt (optional for serving)
Optional for serving:
1] To make the chicken, combine the spices and lime juice in a small dish. Season the chicken with the spice rub and allow it to marinate in the fridge for at least an hour.
2] Combine bell pepper, onion, jalapeño, tomato, pineapple and cilantro in a medium-sized mixing bowl. Squeeze in the lime juice and mix to combine. Set aside or place in the fridge.
3] Cook the chicken in a skillet on medium-high heat until it’s cooked through and no longer pink, about four minutes per side. Cut the chicken into bite-sized pieces, assemble your tacos and eat up!
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Teresa Sandoval is CHAARG’s Creative Project Lead. She dedicates her free time to any and all activities that let her get outside. When she isn’t taking her dog for a run or spending time in the sunshine, she can be found getting messy and creative in the kitchen.