Tacos de Pollo en Salsa de Jengibre y Piña y Cilantro

Tacos de Pollo en Salsa de Jengibre y Piña y Cilantro are a vibrant and refreshing twist on traditional tacos, featuring tender chicken marinated in a zesty ginger-pineapple sauce and topped with fresh cilantro. These tacos are perfect for a light snack or a satisfying meal, bringing a burst of tropical flavors to your plate.

Ingredients

• Chicken breast - 300 grams, diced
• Pineapple - 150 grams, diced
• Fresh ginger - 1 tablespoon, grated
• Garlic - 2 cloves, minced
• Soy sauce - 2 tablespoons
• Lime juice - 1 tablespoon
• Olive oil - 1 tablespoon
• Corn tortillas - 4 small
• Fresh cilantro - 1/4 cup, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. In a bowl, combine the diced chicken, grated ginger, minced garlic, soy sauce, lime juice, salt, and black pepper. Mix well and marinate for at least 15 minutes.
2. Heat olive oil in a skillet over medium heat. Add the marinated chicken and cook for about 10-12 minutes, or until the chicken is cooked through and slightly caramelized.
3. Add the diced pineapple to the skillet and stir for an additional 2-3 minutes until heated through.
4. Warm the corn tortillas in another skillet or microwave until pliable.
5. Assemble the tacos by placing the chicken and pineapple mixture on each tortilla. Top with chopped cilantro.
6. Serve immediately with lime wedges on the side.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 35 g
• Fiber: 2 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 80 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.5 L

Health Benefits

• High in protein from chicken, supporting muscle growth and repair.
• Pineapple contains bromelain, which aids in digestion and reduces inflammation.

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