Description
Enjoy vibrant blackened chicken tacos filled with fresh pineapple salsa that combine savory spices and a refreshing sweetness, perfect for any occasion.
Ingredients
- 1.5 pounds Chicken Breast
- 8 6-Inch Corn Tortillas
- 3/4 teaspoon Smoked Paprika
- 1 teaspoon Chili Powder
- 1.5 teaspoon Ground Cumin
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Garlic Powder
- 3/4 teaspoon Kosher Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 1/4 teaspoon Dried Oregano
- 1/4 teaspoon Cayenne Pepper
- 1 teaspoon Honey
- 2 tablespoons Olive Oil
- 1 Lime (for marinating)
- 1 cup Pineapple, diced
- 1 cup Tomato, diced
- 1/4 cup Red Onion, finely chopped
- 2 tablespoons Jalapeño Pepper, diced
- 1 Lime (for garnishing)
- 1/4 cup Fresh Cilantro, chopped
Instructions
- Add chicken breast to a large resealable plastic bag.
- In a bowl, whisk together spices including smoked paprika, chili powder, ground cumin, onion powder, garlic powder, kosher salt, and black pepper.
- Mix in dried oregano, cayenne pepper, honey, lime zest and juice, and olive oil, then pour over chicken.
- Seal the bag, removing excess air, and marinate for 20 minutes to 1 hour at room temperature or overnight in the fridge.
- Prepare the salsa by mixing pineapple, tomato, red onion, jalapeño pepper, lime zest and juice, and chopped cilantro in a bowl. Refrigerate until serving.
- Heat a nonstick skillet over medium-high heat, add marinated chicken, and cook for 5 minutes without moving.
- Flip the chicken, lower heat to medium, and cook for another 4 to 6 minutes until cooked through (internal temperature 165°F).
- Let the chicken rest for 5 minutes, then slice lengthwise into strips.
- Warm corn tortillas in a separate pan for 1 minute on each side.
- Fill each tortilla with chicken, salsa, and toppings. Serve with lime wedges if desired.
Notes
For best results, marinate the chicken overnight. Adjust the spice levels according to preference.
