Description
A delightful combination of smoky blackened chicken and fresh pineapple salsa, perfect for gatherings and casual dinners.
Ingredients
Scale
- 1.5 pounds Chicken Breast
- 8 6-inch Corn Tortillas
- 3/4 teaspoon Smoked Paprika
- 1 teaspoon Chili Powder
- 1.5 teaspoons 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
- 1 Lime
- 2 tablespoons Olive Oil
- 1 cup Pineapple (chopped)
- 1 cup Tomato (chopped)
- 1/4 cup Red Onion (chopped)
- 2 tablespoons Jalapeño Pepper (chopped)
- 1 Lime (for juice and zest)
- 1/4 cup Fresh Cilantro (chopped)
Instructions
- Prepare the Chicken Marinade: In a resealable plastic bag, add the Chicken Breast. In a bowl, whisk together the spices: Smoked Paprika, Chili Powder, Ground Cumin, Onion Powder, Garlic Powder, Kosher Salt, and Freshly Ground Black Pepper.
- Combine Ingredients: Add Dried Oregano, Cayenne Pepper, Honey, the juice and zest of Lime, and Olive Oil to the spice mixture. Stir until well blended.
- Marinate the Chicken: Pour the marinade over the chicken, seal tightly, and shake gently. Marinate for 20 minutes to 1 hour.
- Prepare the Pineapple Salsa: In a bowl, combine chopped Pineapple, Tomato, Red Onion, and Jalapeño Pepper. Add the juice and zest of another Lime and Fresh Cilantro, then refrigerate.
- Cook the Chicken: Heat a skillet over medium-high heat and cook the marinated chicken for about 5 minutes on each side until fully cooked.
- Let the Chicken Rest: Let the chicken rest for 5 minutes before slicing.
- Warm the Tortillas: Warm the Corn Tortillas in the same skillet for about 30 seconds on each side.
- Assemble the Tacos: Place chicken slices on warm tortillas and top with pineapple salsa. Serve with lime wedges on the side.
Notes
Use fresh ingredients for the best flavor, and consider grilling the chicken for an extra smoky flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: tacos, blackened chicken, pineapple salsa, Mexican cuisine