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I had some chicken breasts in the freezer I wanted to use, so I figured this was a pretty good recipe for that.
( Chicken Tacos with Pineapple pico de gallo from the tasteofhome 2012 annual recipes cookbook )
Thoughts and Variations
I made the pico de gallo yesterday, to save myself some time today, and it came together pretty easy. I need to see if I can find a substitute for cilantro though, because it has an "off" taste to me; not quite soapy but that's the closest I can come up with. I couldn't find a salt-free garlic blend, so I picked up "Club House Blends Garlic Plus" and then left out the salt when cooking the chicken. I used a 1/2 teaspoon of the seasoning as a result, though I probably could have used a bit more. Also, since I was using incooked chicken that I cubed myself, I didn't add the spices until the chicken was just about fully cooked.
I liked the pico de gallo a lot (wasn't sure I would) though like I said, next time I might something to replace the cilantro. The chicken was okay, maybe a touch dry, but decent flavour. The corn tortillas... To me, they have an odd texture and are kind of bland which makes the texture harder to get over. It probably doesn't help that I missed the part where I was just supposed to fold the sides over and I tried to fold the bottom up too like I usually do with tacos. The corn tortillas cracked when I did that so I had a bunch of "extra" pieces that ened up left over after I ate all the filling. I also definitely recommend putting the pico de gallo *in* the tacos, not on top or on the side. It's much less messy and I found that you need the flavour and juiciness from the pico de gallo to bring everything together.
All in all, a dish that I'm happy I tried, but I might make a fee substituions and changes if I made it again.
( Chicken Tacos with Pineapple pico de gallo from the tasteofhome 2012 annual recipes cookbook )
Thoughts and Variations
I made the pico de gallo yesterday, to save myself some time today, and it came together pretty easy. I need to see if I can find a substitute for cilantro though, because it has an "off" taste to me; not quite soapy but that's the closest I can come up with. I couldn't find a salt-free garlic blend, so I picked up "Club House Blends Garlic Plus" and then left out the salt when cooking the chicken. I used a 1/2 teaspoon of the seasoning as a result, though I probably could have used a bit more. Also, since I was using incooked chicken that I cubed myself, I didn't add the spices until the chicken was just about fully cooked.
I liked the pico de gallo a lot (wasn't sure I would) though like I said, next time I might something to replace the cilantro. The chicken was okay, maybe a touch dry, but decent flavour. The corn tortillas... To me, they have an odd texture and are kind of bland which makes the texture harder to get over. It probably doesn't help that I missed the part where I was just supposed to fold the sides over and I tried to fold the bottom up too like I usually do with tacos. The corn tortillas cracked when I did that so I had a bunch of "extra" pieces that ened up left over after I ate all the filling. I also definitely recommend putting the pico de gallo *in* the tacos, not on top or on the side. It's much less messy and I found that you need the flavour and juiciness from the pico de gallo to bring everything together.
All in all, a dish that I'm happy I tried, but I might make a fee substituions and changes if I made it again.
