Easy Chicken Tacos with Pineapple Mango Salsa

• Gluten free

• Meat

  • 1 lb Chicken breast, boneless

• Produce

  • 1/2 cup Cilantro, fresh
  • 1/4 tsp Garlic powder
  • 1 Glove garlic
  • 1 Lime
  • 1 Mango
  • 1 Pineapple
  • 1/2 cup Red onion
  • 1 Zest of a lime

• Condiments

  • 1 Pineapple mango salsa

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1/2 tsp Chili powder
  • 1 Pepper, yellow
  • 1 Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tsp Canola oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Bread & Baked Goods

  • 10 pack El paso stand and stuff taco shells, Old

Found on everydayeileen.com

Description

Ingredients

• 1 pound boneless chicken breast cut into 1 inch pieces
• zest of a lime
• ½ lime, juiced
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon ground black pepper
• ¼ teaspoon garlic powder
• salt, to taste
• 1 teaspoon canola oil
• Old El Paso Stand and Stuff Taco Shells, 10 pack
• Pineapple Mango Salsa
• 1 pineapple, peeled and diced
• 1 mango, diced
• 1 yellow pepper, seeded and diced
• ½ cup red onion, minced
• ½ cup chopped fresh cilantro
• ½ lime, juiced
• 1 glove garlic, finely minced
• salt and pepper to taste

Directions

• Pre-heat oven to 325 degrees.
• 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 about 15 minutes, while you make the Pineapple Mango Salsa.
• Prepare the Pineapple Mango Salsa
• In a medium bowl, combine the pineapple, mango, yellow pepper, red onion, cilantro lime juice, garlic, salt and pepper. Set aside until ready to use.
• Warm the taco shells in the oven according to package.
• To a large saute pan, over medium heat, add the canola oil.
• Add in the marinated chicken and saute until golden brown about 8 minutes.
• Ready to serve the sauteed chicken with the pineapple mango salsa in the warmed Old El Paso Stand and Stuff Taco Shells