Passion Fruit Chicken Tacos
PASSION FRUIT CHICKEN TACOS
Serve: 4-6
INGREDIENTS
- 2 boneless, skinless chicken breasts, cut into bite-size pieces
- Pisqueya Adobo, about 2 tsp, divided
- Pisqueya Sazón, about 2 tsp, divided
- 1 cup all-purpose flour
- 1 tsp chicken bouillon powder
- Black pepper, to taste
- Neutral cooking oil, for frying
- 1 package frozen passion fruit pulp, about 16 oz, thawed
- 2–3 tbsp Pisqueya Passion Fruit Hot Sauce, plus more for serving if desired
- 1 tbsp granulated sugar
- 1 ripe mango, diced
- 1 Roma tomato, diced
- ¼ red onion, finely diced
- ½ jalapeño, finely chopped
- Small handful fresh cilantro, chopped
- Juice of 1 lime
- Salt, to taste
- Small tortillas, warmed
- Prepared guacamole
- Prepared creamy purple cabbage slaw
- Spicy mayo or crema, for drizzling
Video
METHOD
1) Make the mango salsa. Dice the mango, tomato, red onion, and jalapeño into small pieces and add them to a bowl. Stir in the chopped cilantro and fresh lime juice. Season with a pinch of salt, mix well, and set aside.
2) Season the chicken. Cut the chicken breasts into evenly sized, bite-size pieces so they cook at the same rate. Place them in a bowl and season generously with Pisqueya Adobo and Pisqueya Sazón. Toss until every piece is evenly coated.
3) Prepare the seasoned flour. In a separate bowl, combine the flour with additional Pisqueya Adobo and Pisqueya Sazón, chicken bouillon powder, and black pepper. Stir until the seasonings are evenly distributed.
4) Coat the chicken. Add the seasoned chicken pieces to the flour mixture a few at a time, tossing until completely coated. Shake off any excess flour.
5) Fry the chicken. Heat neutral cooking oil and fry the chicken in batches until golden brown, crispy, and fully cooked through. Avoid overcrowding the pan so the chicken stays crisp. The chicken should reach an internal temperature of 165°F.
6) Prepare the passion fruit puree. Blend the thawed passion fruit pulp until smooth. Pour it through a fine-mesh strainer, pressing the pulp through to remove the seeds.
7) Make the passion fruit glaze. Pour the strained passion fruit puree into a skillet or saucepan over medium heat. Add Passion Fruit Hot Sauce and sugar. Stir and allow the mixture to gently simmer until it begins to thicken into a glossy sauce.
8) Glaze the chicken. Add the crispy chicken directly to the passion fruit sauce. Toss gently until every piece is evenly coated in the sweet, tangy, and spicy glaze.
9) Warm the tortillas. Heat the tortillas briefly in a dry skillet or over a low flame until soft, warm, and lightly toasted.
10) Assemble the tacos. Spread guacamole onto each tortilla, followed by the creamy purple cabbage slaw. Add the Pisqueya Passion Fruit-glazed chicken and top with the mango salsa.
11) Finish and serve. Drizzle the tacos with spicy mayo or crema and serve immediately. For an extra boost of tropical heat, finish with additional Passion Fruit Hot Sauce.
¡Buen provecho!
PASSION FRUIT CHICKEN TACOS
Serve: 4-6
INGREDIENTS
- 2 boneless, skinless chicken breasts, cut into bite-size pieces
- Pisqueya Adobo, about 2 tsp, divided
- Pisqueya Sazón, about 2 tsp, divided
- 1 cup all-purpose flour
- 1 tsp chicken bouillon powder
- Black pepper, to taste
- Neutral cooking oil, for frying
- 1 package frozen passion fruit pulp, about 16 oz, thawed
- 2–3 tbsp Pisqueya Passion Fruit Hot Sauce, plus more for serving if desired
- 1 tbsp granulated sugar
- 1 ripe mango, diced
- 1 Roma tomato, diced
- ¼ red onion, finely diced
- ½ jalapeño, finely chopped
- Small handful fresh cilantro, chopped
- Juice of 1 lime
- Salt, to taste
- Small tortillas, warmed
- Prepared guacamole
- Prepared creamy purple cabbage slaw
- Spicy mayo or crema, for drizzling
METHOD
1) Make the mango salsa. Dice the mango, tomato, red onion, and jalapeño into small pieces and add them to a bowl. Stir in the chopped cilantro and fresh lime juice. Season with a pinch of salt, mix well, and set aside.
2) Season the chicken. Cut the chicken breasts into evenly sized, bite-size pieces so they cook at the same rate. Place them in a bowl and season generously with Pisqueya Adobo and Pisqueya Sazón. Toss until every piece is evenly coated.
3) Prepare the seasoned flour. In a separate bowl, combine the flour with additional Pisqueya Adobo and Pisqueya Sazón, chicken bouillon powder, and black pepper. Stir until the seasonings are evenly distributed.
4) Coat the chicken. Add the seasoned chicken pieces to the flour mixture a few at a time, tossing until completely coated. Shake off any excess flour.
5) Fry the chicken. Heat neutral cooking oil and fry the chicken in batches until golden brown, crispy, and fully cooked through. Avoid overcrowding the pan so the chicken stays crisp. The chicken should reach an internal temperature of 165°F.
6) Prepare the passion fruit puree. Blend the thawed passion fruit pulp until smooth. Pour it through a fine-mesh strainer, pressing the pulp through to remove the seeds.
7) Make the passion fruit glaze. Pour the strained passion fruit puree into a skillet or saucepan over medium heat. Add Passion Fruit Hot Sauce and sugar. Stir and allow the mixture to gently simmer until it begins to thicken into a glossy sauce.
8) Glaze the chicken. Add the crispy chicken directly to the passion fruit sauce. Toss gently until every piece is evenly coated in the sweet, tangy, and spicy glaze.
9) Warm the tortillas. Heat the tortillas briefly in a dry skillet or over a low flame until soft, warm, and lightly toasted.
10) Assemble the tacos. Spread guacamole onto each tortilla, followed by the creamy purple cabbage slaw. Add the Pisqueya Passion Fruit-glazed chicken and top with the mango salsa.
11) Finish and serve. Drizzle the tacos with spicy mayo or crema and serve immediately. For an extra boost of tropical heat, finish with additional Passion Fruit Hot Sauce.
¡Buen provecho!