Sweet and Tangy Chicken Tacos with Tropical Fruit Salsa

Ingredients:

  • 1/4 cup (60 mL) E.D.SMITH® TRIPLE FRUITS APRICOT PEACH PASSION FRUIT
  • 1/4 cup (60 mL) lime juice
  • 2 tbsp (30 mL) olive oil
  • 1 tsp (5 mL) ground cumin
  • 1 clove garlic, minced
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) freshly ground pepper
  • 1 lb (500 mL) chicken tenders
  • 8 corn tortillas (7 inch/18 cm), warmed
  • 1/2 cup (125 mL) crumbled feta cheese
  • 2 to 3 radishes, very thinly sliced
  • 1/4 cup (60 mL) fresh cilantro

 

Tropical Fruit Salsa:

  • 1 ripe mango, peeled and finely chopped (about 1 cup/250 mL)
  • 1/2 cup (125 mL) finely chopped pineapple
  • 1/4 cup (60 mL) E.D.SMITH® TRIPLE FRUITS APRICOT PEACH PASSION FRUIT
  • 1/4 cup (60 mL) finely chopped red onions
  • 1 jalapeno pepper, seeded and diced
  • 3 tbsp (45 mL) lime juice
  • 1/2 tsp (2 mL) salt

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Preparation:

  1. Tropical Fruit Salsa: Stir together mango, pineapple, fruit spread, red onions, jalapeno, lime juice and salt. Set aside.
  2. Preheat grill to medium-high; grease grate well. Stir together fruit spread, lime juice, olive oil, cumin, garlic, salt and pepper; toss with chicken. Grill chicken, turning, for 3 to 4 minutes per side or until cooked through.
  3. Divide chicken among tortillas along with Tropical Fruit Salsa, feta cheese and radish slices. Fold over; garnish with cilantro.

Tips:

  1. Use any of your favourite E.D.SMITH® TRIPLE FRUITS spreads in the salsa.
  2. Fresh chicken tenders can be found in the meat section of most grocery stores.