Blackened Chicken Tacos With Pineapple Salsa - Chef Fun Kitchen

Blackened Chicken Tacos With Pineapple Salsa

Blackened chicken tacos with pineapple condiment instruction can build any day want a fiesta! Healthy pigeon breast is marinated in savory spices and herbs.

Are you prepared for the tastiest day of the week? It’s nearly Taco weekday, my friend! i would like to form certain that you’re geared up with a game arrange. it might be a shame to not partake within the celebration of delicious tacos.

Blackened Chicken Tacos With Pineapple Salsa
Blackened Chicken Tacos With Pineapple Salsa

Check out the layer of beautiful red-hued spices crustlike on every slice of chicken. Yep, it tastes nearly as good because it appearance. If you’re a meal-prep-pro, cook some additional items for brand spanking new meals subsequent day. I additional this chicken to my kale tossed salad, and it had been fantastic!

I like to try to to equal components of fruit to diced tomato, then add enough lime to coat mixture and a few recent diced jalapeño for warmth and cilantro for earthiness. That’s it!

I thinly sliced the chicken lengthwise as a result of it cuts it across the grain, guaranteeing every bite is super tender rather than stringy and chewy. it's additionally the proper length to suit within a 6-inch spherical flannel cake.

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


  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).
  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.
  7. Add chicken to hot pan, cook for 5 minutes without moving.
  8. 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.
  9. Move chicken to a cutting board and allow to rest for 5 minutes.
  10. Heat tortillas in a pan to rewarm.
  11. Thinly slice chicken lengthwise into long strips. Fill tortillas with chicken, salsa and any additional topping. Serve with lime wedges if desired.

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