Chicken tacos with Pineapple avocado pico de gallo modified from A taste of home's recipe
These are going to me one of my favorites!

chop cooked chicken up and season with cumin salt, powdered garlic and herbs.

Oh cilantro you stink! the smell of this stuff is so strong but it does add a flavor that cannot be imitated.

chop tomatoes

onions.


then mix together with a pinch of salt.

Time to assemble!

sprinkle cheese on warm tortlla

spoon on some warm chicken

fold sides over.

top with pico de gallo.

And eat.


Chicken tacos with pineapple Avocado pico de gallo

• 1 cup chopped fresh pineapple
• 1/4 cup avocado chopped
• 1/2 cup chopped tomato
• 2 tablespoons minced fresh cilantro
• 1 tablespoon finely chopped red onion
• 1 tablespoon lime juice
• 3/4 teaspoon salt, divided
• 2 cups cubed cooked chicken breast
• 1/2 teaspoon ground cumin
• 1/4 teaspoon  garlic seasoning blend
• 4 corn tortillas (6 inches), warmed

• For pico de gallo, in a small bowl, combine the pineapple, avocado, cilantro, onion, lime juice and 1/4 teaspoon salt. Set aside.
• In a large nonstick skillet coated with cooking spray, cook and stir the chicken, cumin, seasoning blend and remaining salt until heated through. Spoon 1/4 cup onto each tortilla. Fold in sides. Serve with pico de gallo. Yield: 4 servings.