Blackened Chicken Tacos with Pineapple Salsa
Blackened chicken tacos with pineapple salsa recipe will make any day feel like a fiesta! Healthy chicken breast is marinated in savory spices and herbs.
Are you ready for the tastiest day of the week? It’s almost Taco Tuesday, my friend! I want to make sure that you’re all set with a game plan. It would be a shame not to partake in the celebration of delicious tacos.
It’s hard to resist mini handheld meals loaded with savory, crunchy and most of the time spicy fillings. I’m going to show you a quick, flavorful marinade for some addicting blackened chicken tacos. PLUS, every good taco requires a refreshing topping to spice things up. I’ve got the freshest sweet pineapple salsa recipe to pile on.
Infusing tons of flavor into a juicy piece of chicken is simple! I do this with a dry spice blend. In my cabinet, I always have paprika, garlic powder, onion powder, cumin, chili powder, and oregano. These are the base flavors of the blackened spice, plus a little bit of fresh lime juice, honey, and olive oil. The mixture gets rubbed all over the chicken, 20 minutes to check what’s happening on social media and you’re ready to fry.
Come to Mamasita!
Check out the layer of gorgeous red-hued spices encrusted on each slice of chicken. Yep, it tastes as good as it looks. If you’re a meal-prep-pro, cook a few extra pieces for new meals the next day. I added this chicken to my kale caesar salad, and it was fantastic!
Blackened Chicken Tacos with Pineapple Salsa
Blackened chicken tacos with pineapple salsa recipe will make any day feel like a fiesta! Healthy chicken breast is marinated in savory spices and herbs.
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 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
Add chicken to a large resealable plastic bag.
Whisk all marinade ingredients together in a bowl, and then pour over chicken in plastic bag.
Coat the chicken evenly with the marinade. Press out as much air as possible and seal.
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).
Stir all salsa ingredients in a bowl, cover and refrigerate until ready to serve.
Heat a large nonstick skillet over medium-high heat.
Add chicken to hot pan, cook for 5 minutes without moving.
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.
Move chicken to a cutting board and allow to rest for 5 minutes.
Heat tortillas in a pan to rewarm.
Thinly slice chicken lengthwise into long strips. Fill tortillas with chicken, salsa and any additional topping. Serve with lime wedges if desired.
Are you ready for the tastiest day of the week? It’s almost Taco Tuesday, my friend! I want to make sure that you’re all set with a game plan. It would be a shame not to partake in the celebration of delicious tacos.
It’s hard to resist mini handheld meals loaded with savory, crunchy and most of the time spicy fillings. I’m going to show you a quick, flavorful marinade for some addicting blackened chicken tacos. PLUS, every good taco requires a refreshing topping to spice things up. I’ve got the freshest sweet pineapple salsa recipe to pile on.
Infusing tons of flavor into a juicy piece of chicken is simple! I do this with a dry spice blend. In my cabinet, I always have paprika, garlic powder, onion powder, cumin, chili powder, and oregano. These are the base flavors of the blackened spice, plus a little bit of fresh lime juice, honey, and olive oil. The mixture gets rubbed all over the chicken, 20 minutes to check what’s happening on social media and you’re ready to fry.
Come to Mamasita!
Blackened Chicken Tacos with Pineapple Salsa
Blackened chicken tacos with pineapple salsa recipe will make any day feel like a fiesta! Healthy chicken breast is marinated in savory spices and herbs.
Ingredients
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 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
Instructions
Add chicken to a large resealable plastic bag.
Whisk all marinade ingredients together in a bowl, and then pour over chicken in plastic bag.
Coat the chicken evenly with the marinade. Press out as much air as possible and seal.
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).
Stir all salsa ingredients in a bowl, cover and refrigerate until ready to serve.
Heat a large nonstick skillet over medium-high heat.
Add chicken to hot pan, cook for 5 minutes without moving.
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.
Move chicken to a cutting board and allow to rest for 5 minutes.
Heat tortillas in a pan to rewarm.
Thinly slice chicken lengthwise into long strips. Fill tortillas with chicken, salsa and any additional topping. Serve with lime wedges if desired.
