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Blackened Chicken Taco w/ Pineapple Salsa Recipe

Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8

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.