It has been a little while since I did one of my really cool Taco recipes on here. So if I coming with a new one for you guys I have to make up for lost time here! I picked one of my wife’s favorite taco recipes to through out to you guys this time around. I am doing Blackened Chicken Taco w/ Pineapple Salsa. The best part of this one is that not only does it taste freaking incredible but it is a healthy dinner too. The savory herbs and spices used on this really packs the flavor in and then is balanced nicely with the pineapple salsa. So go ahead and give this healthy recipe a try! Trust me when I say you wont care you are eating healthy you will love how it tastes so much.
Do you have a great tasting healthy recipe I need to try out? Hit me up and let me know what it is!
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Blackened Chicken Taco w/ Pineapple Salsa Recipe
Ingredients
MARINADE
- 3/4 tsp. Paprika
- 1 tsp. Chili Powder
- 1-1/2 tsp. Cumin
- 1/2 tsp. Onion Powder
- 1/2 tsp. Garlic Powder
- Salt
- Pepper
- 1/4 tsp. Oregano
- 1/4 tsp. Cayenne Pepper
- 1 tsp. Honey
- 2 Tbsp. Lime Juice
- Zest from 1 Lime
- 2 Tbsp. Olive Oil
TACOS
- 1-1/2 lb. Chicken Breast
- 8 Tortillas
PINEAPPLE SALSE
- 1 Cup Pineapple Chopped into Cubes
- 1 Cup Tomato Chopped
- 1/4 Cup red Onion Chopped
- 2 tsp. Jalapeno Diced
- 2 Tbsp. Lime Juice
- 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). Meanwhile make the salsa.
- 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. Remove pan to 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.
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