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Chicken Tacos with Cabbage, Radish and Pineapple Pico de Gallo

taco tues
3 Large Chicken Breasts, cut into 1 inch cubes
Serrano Chili, trimmed and sliced
1 small Onion, trimmed and quartered
1 large Tomato, trimmed and quartered
1 T Salt, Kosher
½ c Cilantro, roughly chopped
1 t Cumin, ground
½ t Coriander, ground
24 Corn Tortillas, toasted in a dry pan
1 c Cabbage, thinly sliced
1 c Radish, julienne
1 c Pineapple Pico De Gallo
Limes, cut into wedges
Place chicken, serrano, onion, tomato and salt in a medium sauce pan. Add just enough water to cover the ingredients. Bring up to a simmer and cook for about 30 minutes or until everything is very soft and tender. Strain off and reserve excess liquid. Add the cilantro, cumin and coriander to the pan and mash with a large fork or potato masher to roughly combine. Taste and adjust salt as needed. 
Plate corn tortillas and top with chicken, cabbage, radish and pineapple salsa. Garnish with a wedge or two of lime.