Blackened Chicken Tacos with Pineapples and Salsa
Blackened Chicken Tacos with Pineapples and Salsa
Course: Main, DinnerCuisine: MexicanDifficulty: MediumServings
8
servingsPrep time
10
minutesCooking time
20
minutesTotal time
1
hour10
minutesIngredients
- Chicken Tacos
1 1/2 pounds chicken breast, thinly sliced or pounded to 1/2 inch thickness
8 tortillas, flour or corn, 6-inch
- Marinade
3/4 teaspoon smoked paprika, Chiquilin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3/4 teaspoon kosher salt
1 teaspoon honey
2 tablespoons lime juice, plus zest of 1 lime
1/2 teaspoon pepper, freshly ground
1/4 teaspoon oregano, dried
1 teaspoon chili powder, ground
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper, ground, add more for spicier marinade
2 tablespoons olive oil
- Pineapple Salsa
1 cup tomato, dice into ¼ inch
1 cup pineapple, diced into ¼ inch
1/4 cup red onion, finely diced
2 teaspoons jalapeño, minced
1/2 cup cilantro, chopped
2 tablespoons lime juice, plus zest of 1 lime
Directions
- Add chicken to a large reseal-able plastic bag.
- Gather all marinade ingredients together in a bowl. Whisk to combine and pour over chicken.
- Slightly share to coat chicken thoroughly. Press out as much air as possible and seal.
- Marinate at room temperature for 20 minutes or up to 1 hour, or refrigerate overnight (1-day max).
- Combine all ingredients for salsa in a bowl. Cover with plastic bag and refrigerate until ready to serve.
- Heat a large nonstick skillet over medium-high heat. Add chicken and sear for 5 minutes per side.
- Flip over, lower heat to medium and cook other side for 4 to 6 minutes, until chicken is no longer pink.
- Transfer chicken to a cutting board and let it rest for 5 minutes. Cut lengthwise into long strips.
- Heat tortillas in a pan to rewarm.
- Spread chicken onto tortillas. Top with salsa and toppings of your choice.
- Serve with lime wedges if desired. Enjoy!
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