Tropical Chicken Tacos

Saturday, while getting my hair done, I found a new magazine, that I wanted to try about 7 recipes out of.  So, I took it home with me.

Magazine:  "Clean Eating"
April/May 2012

Page 51

Tropical Chicken Tacos

Marinade:

1 jalepeno pepper, seeded and minced

1/2 cup low fat coconut milk

1/4 cup minced red onion

3 Tablespoons minced pineapple

1 tsp ancho chile powder

1/4 tsp sea salt

1/4 tsp fresh ground black pepper

4 - 4oz chicken breastes

Salsa:

1 jalepeno pepper, seeded and minced

3 cups cubed pineapple

1 loosely packed cup fresh cilantro, chopped

1/4 cup minced red onion

1/4 cup toasted unsweetened coconut

1/8 tsp salt

For Tacos:

12 - 6" corn tortillas

Instructions:

1.  In large mixing bowl or zip lock bag combine all ingredients for marinade.  Marinate at room temperature for 30 minutes or overnight in the Refridgerator(NOTE: Chicken should not marinate for more than 8 hrs)

2.  Meanwhile, prepare the salsa, cover and refrigerate until needed( Salsa can be prepared up to 1 day in advance)

3.  Heat a grill or a grill pan(use some safflower oil if using a pan).  Cook chicken until throroughly cooked through (about 12 minutes).   Remove from heat; transfer to a cutting board let rest for 5 minutes, then slice up and divide among tortillas.

Top each with salsa!

The salsa bowl, almost gone!

a half eaten taco

I WILL make this recipe again.

I can't wait to make the other 6 recipes from this magazine that I am excited about!