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chicken tacos with pineapple salsa


These easy chicken tacos are even better when served with pineapple salsa! It's super simple, zesty, and full of flavor. The healthy lean white meat of the chicken is marinated in a mixture of savory spices and herbs to give it that maximum flavor.

Ingredients - chicken tacos

1.5 pounds boneless skinless chicken breast
2 tablespoons lime juice, plus zest of 1 lime
1 teaspoon honey
1.5 teaspoons ground cumin
1 teaspoon chili powder
3/4 teaspoon smoked paprika
3/4 teaspoon kosher salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon oregano, dried
1/4 teaspoon cayenne pepper, ground
3 tablespoons olive oil
8 tortillas, flour or corn

Ingredients - pineapple salsa

1 cup pineapple, diced
1 cup tomato, diced
1/4 cup red onion, finely diced
2 teaspoons jalapeno, minced
2 tablespoons lime juice, plus zest of 1 lime
1/2 cup cilantro, chopped


Recipe Instructions

Step 1: Thinly slice or pound out the chicken to ½-inch thickness. Add it to a large resealable plastic bag.
Step 2: To make the marinade, in a small bowl whisk together the lime zest, lime juice, honey, cumin, chili powder, paprika, salt, onion powder, garlic powder, black pepper, oregano, cayenne pepper, and 2 tablespoons olive oil. Pour into the large resealable plastic bag with the chicken.
Step 3: Coat the chicken evenly with the marinade. Press out as much air as possible and seal. Marinate at room temperature for 20 minutes or up to 1 hour (refrigerate after 1 hour), or marinate refrigerated overnight (1-day max).
Step 4: To make the pineapple salsa, in a medium bowl combine the pineapple, tomato, red onion, jalapeño, lime zest, lime juice, and cilantro. Cover and refrigerate until ready to serve.
Step 5: Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon of oil, once it begins to shimmer, add the chicken. Cook until golden brown, about 5 minutes. Flip the chicken over, lower the heat to medium. Cook until the internal temperature reaches 165°F (75ºC), about 4 to 6 minutes.
Step 6: Move chicken to a cutting board and allow it to rest for 5 minutes. Thinly slice chicken lengthwise into long strips.
Step 7: Heat a pan over medium heat, heat the tortillas on each side until warm and lightly browned.
Step 8: Fill tortillas with chicken, salsa and any additional toppings. Serve with lime wedges if desired.

The recipe and image are courtesy of Jessica Gavin
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