Blackened Chicken Tacos With Pineapple Salsa
Thursday, September 19, 2019
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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 |
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.
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.