For pico de gallo, in a small bowl, combine the pineapple, mango, cilantro, onion, lime juice and 1/4 t. salt. Set aside.
In a large non stick 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. Told in sides. Serve with pico de gallo.
Originally Submitted
10/13/2012
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