This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
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.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
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.
