Honey Lime Chicken Tacos with Watermelon-Pineapple Salsa and Feta Cheese
Yield: 4
SMF Kitchen
@smfchicken
00:20
Prep
00:10
Cook
00:30
Total Time
Ingredients & Directions
Directions
Honey Lime Chicken Tacos with Watermelon-Pineapple Salsa
1/4 cup
Lime juice
1 tablespoon
Olive oil
1 tablespoon
Soy sauce
1 1/2 tablespoons
Honey
1 teaspoon
Cumin
1 teaspoon
Garlic powder
1/2 teaspoon
Salt
1/4 teaspoon
Fresh ground black pepper
2 lbs
Springer Mountain Farms Chicken Tenderloins, or Boneless, Skinless Breasts or Thighs, cut into 1" strips
Corn or flour tortillas
Crumbled feta cheese
Fresh cilantro, chopped for garnish
2 cups
Watermelon, seeded and diced small
1 cup
Fresh pineapple, peeled, cored and diced small
1/4 cup
Red onion, diced
1
Orange bell pepper, seeded and diced
1
Jalapeno, seeded and minced
2 tablespoons
Fresh cilantro, chopped
2 tablespoons
Lime juice
Kosher salt, to taste
- In a small bowl, whisk together the lime juice, olive oil, soy sauce, honey, cumin garlic powder, salt and pepper.
- Place the chicken in disposable zipper topped bag and pour marinade over chicken, remove excess air from the bag and seal the bag closed.
- Toss chicken in closed bag of marinade making sure all chicken pieces are coated with marinade.
- Place in the refrigerator for about 2 hours for best flavors (but no more than 8 hours if using tenders to prevent the chicken from becoming mushy).
- Make salsa while chicken is marinating.
- When chicken is ready to cook, remove chicken from bag and discard marinade.
- Preheat a non-stick skillet to medium-high heat and spray with olive oil spray.
- Cook chicken tenders for about 8 minutes per side or until internal temperature reaches 165°F.
- Serve on warm tortillas topped with fruit salsa, crumbled feta cheese and garnish with chopped cilantro.
- Combine diced watermelon, pineapple, onion, both kinds of peppers, cilantro and lime juice in a small bowl.
- Season with salt and toss to combine; taste and add more salt if needed.
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Honey Lime Chicken Tacos with Watermelon-Pineapple Salsa and Feta Cheese
SMF Kitchen
@smfchicken
Yield: 4
00:20
Prep
00:10
Cook
00:30 Total Time
Ingredients
Directions
Honey Lime Chicken Tacos with Watermelon-Pineapple Salsa
1/4 cup
Lime juice
1 tablespoon
Olive oil
1 tablespoon
Soy sauce
1 1/2 tablespoons
Honey
1 teaspoon
Cumin
1 teaspoon
Garlic powder
1/2 teaspoon
Salt
1/4 teaspoon
Fresh ground black pepper
2 lbs
Springer Mountain Farms Chicken Tenderloins, or Boneless, Skinless Breasts or Thighs, cut into 1" strips
Corn or flour tortillas
Crumbled feta cheese
Fresh cilantro, chopped for garnish
2 cups
Watermelon, seeded and diced small
1 cup
Fresh pineapple, peeled, cored and diced small
1/4 cup
Red onion, diced
1
Orange bell pepper, seeded and diced
1
Jalapeno, seeded and minced
2 tablespoons
Fresh cilantro, chopped
2 tablespoons
Lime juice
Kosher salt, to taste
- In a small bowl, whisk together the lime juice, olive oil, soy sauce, honey, cumin garlic powder, salt and pepper.
- Place the chicken in disposable zipper topped bag and pour marinade over chicken, remove excess air from the bag and seal the bag closed.
- Toss chicken in closed bag of marinade making sure all chicken pieces are coated with marinade.
- Place in the refrigerator for about 2 hours for best flavors (but no more than 8 hours if using tenders to prevent the chicken from becoming mushy).
- Make salsa while chicken is marinating.
- When chicken is ready to cook, remove chicken from bag and discard marinade.
- Preheat a non-stick skillet to medium-high heat and spray with olive oil spray.
- Cook chicken tenders for about 8 minutes per side or until internal temperature reaches 165°F.
- Serve on warm tortillas topped with fruit salsa, crumbled feta cheese and garnish with chopped cilantro.
- Combine diced watermelon, pineapple, onion, both kinds of peppers, cilantro and lime juice in a small bowl.
- Season with salt and toss to combine; taste and add more salt if needed.
