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Soft Chicken Tacos with Pineapple-Poblano Salsa

Source of Recipe

Shelley Grieshaber, CM Cooking School


List of Ingredients

6 servings

3 plum tomatoes, seeded and diced
2 medium poblano peppers, seeded and finely diced
1 cup fresh pineapple, finely diced
1/2 small red onion, finely diced
1 large garlic clove, minced
2 tablespoons fresh cilantro, chopped
salt and pepper to taste
4 large chicken breast halves, with or without the skin
juice of 2 limes
2 large garlic cloves, chopped
1/4 cup fresh cilantro, chopped
3 tablespoons Worcestershire sauce
salt and pepper to taste
3 tablespoons olive oil
1 dozen Central Market flour tortillas, warmed


Recipe

For the salsa, combine all the tomatoes, poblano peppers, pineapple, onion, minced garlic and 2 tablespoons chopped cilantro in a medium bowl. Season to taste with salt and pepper. Cover and chill until ready to serve.

For the chicken, combine the lime juice, garlic, cilantro, Worcestershire sauce, salt and pepper in a shallow dish. Add the chicken breasts, turning to coat. Cover, and marinade in the refrigerator for up to 2 hours. Preheat a gas or charcoal grill. When grill is ready, scrape off as much marinade as possible and brush the chicken breasts lightly with olive oil. Place on the hot grill grates and cook for approximately 8 minutes per side, or until cooked through but still juicy.

Slice the chicken breasts into 1/2-inch strips. Assemble the tacos in warm flour tortillas with a spoonful of the pineapple-poblano salsa. Serve tacos immediately with a lime wedge.