A new week. A new taco recipe. But instead of having tacos as a bowl again, I decided to go with these small corn street tortillas for tonight. They’re cute and so little that you can easily enjoy 2 or 3 of them to get the serving size of what a regular tortilla typically is. They also come in regular flour tortillas if corn isn’t your thang.
And get this – the pineapple salsa is so flavorful that you won’t need any additional toppings or add-ons!
Blackened Chicken Tacos with Pineapple Salsa
2018-05-14 19:17:08
Yields 8
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
- 1 ½ lbs chicken breast, sliced thin
- 8 corn tortillas
Marinade
- ¾ teaspoon smoked paprika
- 1 teaspoon chili powder
- 1½ teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 1 teaspoon honey
- 2 tablespoons lime juice
- 2 tablespoons extra virgin olive oil
Pineapple Salsa
- 1 cup pineapple, diced
- 1 cup tomato, diced
- ¼ cup red onion, diced
- 2 teaspoons jalapeno, diced
- ½ cup cilantro, chopped
- 2 tablespoons lime juice
Instructions
- In a medium size shallow bowl, add all marinade ingredients and stir until well combined. Add chicken, making sure to cover all sides with marinade and cover. Refrigerate for 1 hour.
- Meantime, assemble together salsa ingredients in another medium size bowl. Combine and cover. Refrigerate until you’re ready to use.
- When chicken has marinated enough, add a well-greased large skillet to med-high heat. Add chicken and allow to cook for 5 minutes. Flip to other side and allow to cook again for another 5 minutes. When chicken is thoroughly cooked, remove from heat to a plate.
- Using a well-greased small sized skillet, heat up corn tortillas over medium heat for about 2-3 minutes per side. Remove from stove and assemble tacos, chicken first followed by salsa.
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