Tacos de Pollo en Salsa de Tamarindo y Piña y Jengibre

Tacos de Pollo en Salsa de Tamarindo y Piña y Jengibre is a vibrant Mexican snack that combines succulent chicken with a tangy tamarind, pineapple, and ginger sauce, wrapped in warm tortillas. This refreshing dish offers a delightful balance of sweet, sour, and savory flavors, perfect for any occasion.

Ingredients

• Chicken breast - 300 grams, diced
• Tortillas - 4 small (corn or flour)
• Pineapple - 150 grams, diced
• Tamarind paste - 2 tablespoons
• Fresh ginger - 1 tablespoon, grated
• Garlic - 1 clove, minced
• Soy sauce - 1 tablespoon
• Honey - 1 tablespoon
• Olive oil - 2 tablespoons
• Lime juice - 1 tablespoon
• Cilantro - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. In a medium bowl, combine the diced chicken, tamarind paste, soy sauce, honey, grated ginger, minced garlic, lime juice, salt, and black pepper. Mix well and let marinate for 15 minutes.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the marinated chicken and cook for about 8-10 minutes or until fully cooked and slightly caramelized.
3. In the same skillet, add the diced pineapple and cook for an additional 2-3 minutes until softened. Mix the pineapple with the chicken.
4. Warm the tortillas in a separate pan or microwave until pliable.
5. To assemble the tacos, place the chicken and pineapple mixture in the center of each tortilla. Top with chopped cilantro.
6. Serve immediately with lime wedges on the side.

Nutrition

• Calories: 420
• Protein: 28 g
• Carbs: 40 g
• Fiber: 3 g
• Sugar: 12 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein from chicken, supporting muscle growth and repair.
• Contains pineapple, which is rich in vitamin C and aids digestion.

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