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
Preparation:
- Tropical Fruit Salsa: Stir together mango, pineapple, fruit spread, red onions, jalapeno, lime juice and salt. Set aside.
- 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.
- Divide chicken among tortillas along with Tropical Fruit Salsa, feta cheese and radish slices. Fold over; garnish with cilantro.
Tips:
- Use any of your favourite E.D.SMITH® TRIPLE FRUITS spreads in the salsa.
- Fresh chicken tenders can be found in the meat section of most grocery stores.
