Blackened Chicken Tacos with Pineapple Salsa


Chicken Tacos

  • 1 1/2 pounds chicken breast, thinly sliced, or pounded to 1/2 inch thickness
  • 8 tortillas flour or corn, 6-inch


  • 3/4 teaspoon smoked paprika, Chiquilin
  • 1 teaspoon chili powder ground
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon Pepper freshly ground
  • 1/4 teaspoon oregano dried
  • 1/4 teaspoon cayenne pepper ground, add more for spicier marinade
  • 1 teaspoon honey
  • 2 tablespoons lime juice plus zest of 1 lime
  • 2 tablespoons olive oil

Pineapple Salsa

  • 1 cup pineapple diced, ¼ inch
  • 1 cup tomato diced, ¼ inch
  • 1/4 cup red onion finely diced
  • 2 teaspoons jalapeño minced
  • 2 tablespoons lime juice plus zest of 1 lime
  • 1/2 cup cilantro chopped

Cooking Process

  1. Add chicken to a large resealable plastic bag.
  2. Whisk all marinade ingredients together in a bowl, and then pour over chicken in plastic bag.
  3. Coat the chicken evenly with the marinade. Press out as much air as possible and seal.
  4. Allow to marinate at room temperature for 20 minutes or up to 1 hour (refrigerate after 1 hour), or marinate refrigerated overnight (1 day max). Meanwhile make the salsa.
  5. Stir all salsa ingredients in a bowl, cover and refrigerate until ready to serve.
  6. Heat a large nonstick skillet over medium-high heat. Add chicken to hot pan, cook for 5 minutes without moving.
  7. Flip the chicken over, lower the heat to medium and cook 4 to 6 minutes, or until chicken is no longer pink or internal temperature reaches 165°F. Remove pan to cutting board and allow to rest for 5 minutes.
  8. Heat tortillas in a pan to rewarm.
  9. Thinly slice chicken lengthwise into long strips. Fill tortillas with chicken, salsa and any additional topping. Serve with lime wedges if desired.


Blackened Chicken Tacos with Pineapple Salsa

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Blackened Chicken Tacos with Pineapple Salsa