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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.
source:https://www.jessicagavin.com/blackened-chicken-tacos-pineapple-salsa/
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