Nutrition Facts
         One serving:
         2 tacos with 1/3 cup pico de gallo
         Calories:
         257
         Fat:
         4 g
         Saturated Fat:
         1 g
         Cholesterol:
         54 mg
         Sodium:
         572 mg
         Carbohydrate:
         33 g
         Fiber:
         4 g
         Protein:
         24 g
         Diabetic Exchange:
         3 very lean meat, 1-1/2 starch, 1/2 fruit.

SERVINGS: 4

METHOD: Other stovetop
TIME: Prep/Total Time: 30 min.
Ingredients:
         1 cup chopped fresh pineapple
         1/2 cup chopped peeled mango
         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 salt-free garlic seasoning blend
         8 corn tortillas (6 inches), warmed
Directions:
For pico de gallo, in a small bowl, combine the pineapple, mango, 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. Serve with pico de gallo. Yield: 4 servings.