I had to think about whether I wanted to post tacos two days in a row on here, but decided, “What the heck?” Tacos are delicious and specialty tacos are even more delicious! It also just occurred to me it is the second day in a row of fruit salsa. If you read yesterday’s post about the mango salsa, then you definitely know I love fruit salsa! It is a great combination with a faint touch of sweet, hint of zest, and just all-around yummyness.
The original blogger of these tacos from Gimme Some Oven titled them “Christmas Tacos” because they kind of look like Christmas! She also made them as little “taco boats” too, which would make a great appetizer! I think that counts as a different recipe, therefore I could sort of make this again and it would NOT be the same dish twice.
The flavours came together so well – with the sweet tartness of the salsa, the protein-filled chicken, the punch that feta cheese packs (oh – I couldn’t find cojita cheese, so I subbed feta instead, which was also a great choice). It just works. I would love to put this salsa on everything! The only thing stopping me is that pomegranates take some time and effort to seed! Even all the easy “hack” ways are still a bit time consuming – but so worth it!
Pear and Pomegranate Tacos
-Tortillas (any kind you like will work)
-1 large cooked chicken breast, thinly sliced or shredded
-1/4cu crumbled cotija cheese (I used feta)
-optional garnishes: fresh lime wedges, extra chopped fresh cilantro
For the salsa
-2 fresh pears (any kind), cored and diced
-1 fresh pomegranate, seeded
-half a red onion, diced
-1/2cu chopped fresh cilantro leaves
-juice of half a lime
-Cook and shred the chicken (I just baked it for about 30 minutes at 350 degrees).
-While the chicken is cooking, prepare the salsa by mixing all the ingredients together, then season with salt and pepper.
-To assemble the tortillas, add a layer of chicken, a few spoonfuls of the salsa, and top with cheese. Add your additional garnishes, then roll up and enjoy!