The creation of this recipe was inspired by a recent visit to a new little taco place that opened up here in town. The other day I ate some SUPER delicious tacos there and I have not been able to stop thinking about them since! This of course got me thinking about the amazingness of Mexican hand foods, and how very little I cook it despite really enjoying it. Now like any ethinic food I attempt, I make no claims to the authenticity of this dish. I simply cook based on my own tastes and what I think my family will eat! I do, however, guarantee that this will be one of the most unique, delicious, colourful and flavourful dishes you will ever make in your own kitchen! It’s also surprisingly easy to prepare if you don’t mind a bit of prep work! Probably the best thing about this dish though is the presentation. It LOOKS like you spent hours crafting and preparing this masterpiece…when in fact, it was even less involved than I initially thought. The flavours and textures mingle so nicely that it almost creates a unique flavour all it’s own. Highly recommended as a cool and impressive dish for entertaining this summer!
1 ripe mango cubed
1/2 fresh pineapple cubed
1/3 of an english cucumber peeled and cubed
12-15 sweet baby tomatos sliced into quarters
1/2 red onion finely chopped
4 cloves of garlic finely minced
A small handful of cilantro roughly chopped (or however much desired)
Juice of 1 large-ish lime.
sea salt to taste
(Optional ingredient ideas: Avacado, Jalapeno peppers, Tomatillo, Red/yellow/orange peppers.)
Place all chopped and peeled fruits and veggies into a bowl. Squeeze the juice of one lime over the ingredients. Salt to taste. Toss all ingredients together and refrigerate covered for an hour or two before serving to let the flavours ‘mingle’. Serve cold on tortillas over top of fajita chicken (see recipe below) Note: This Pico de Gallo will keep if covered in the fridge, however the mango and pineapple will likely get mushy very quickly so eating quickly is a good idea. Not that this would be a problem of course. 😉
2-3 cubed chicken breasts
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cayenne (or more if you like it spicy!)
1/4 teaspoon cumin
1 teaspoon paprika
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon sugar
1 chicken bouillon cube, crushed
Heat a few glugs of oil in a skillet and cook chicken over medium heat until completely cooked (no pink). Add 1/2 cup of water (or lime juice) and 2-3 tablespoons of seasoning mix and stir well. You will have some left over fajita seasoning after making this recipe. So you could easily use more than I’ve recommended, or store the left overs it in an air tight container for next time. Alternatively: Any of the fajita spice packets available at the grocery store would work for this too, and would save a bit of time. We like the sodium-reduced house brand stuff at our local Loblaws.
Aren’t the colours phenomenal?! If food could be sexy, I believe this would be it! 😉
Are you an Ottawa or Gatineau area bakery, restaurant or cafe owner who is in need of some unique images of the delicious foods you serve? Perhaps you’d like food photos for a website, blog or menu? If so, I’d love to discuss the possibilities with you!