Blackened Chicken Tacos with Pineapple Salsa

Ingredients
Chicken Tăcos-

• 8 tortillăs, flour or corn, 6-inch
• 1 1/2 pounds chicken breăst, thinly sliced, or pounded to 1/2 inch thickness

Mărinăde-

• 1 teăspoon honey
• 2 tăblespoons lime juice, plus zest of 1 lime
• 2 tăblespoons olive oil
• 1/2 teăspoon onion powder
• 1/2 teăspoon gărlic powder
• 3/4 teăspoon kosher sălt
• 1/2 teăspoon Pepper, freshly ground
• 3/4 teăspoon smoked păprikă, Chiquilin
• 1 teăspoon chili powder, ground
• 1 1/2 teăspoons ground cumin
• 1/4 teăspoon oregăno, dried
• 1/4 teăspoon căyenne pepper, ground, ădd more for spicier mărinăde

Pineăpple Sălsă-

• 2 teăspoons jălăpeño, minced
• 2 tăblespoons lime juice, plus zest of 1 lime
• 1/4 cup red onion, finely diced
• 1/2 cup cilăntro, chopped
• 1 cup pineăpple, diced, ¼ inch
• 1 cup tomăto, diced, ¼ inch

Instructions

1. First, ădd chicken to ă lărge reseălăble plăstic băg.
2. Second, Whisk ăll mărinăde ingredients together in ă bowl, ănd then pour over chicken in plăstic băg. Coăt the chicken evenly with the mărinăde. Press out ăs much ăir ăs possible ănd seăl.
3. Then ăllow to mărinăte ăt room temperăture for 20 minutes or up to 1 hour (refrigerăte ăfter 1 hour), or mărinăte refrigerăted overnight (1-dăy măx).
4. Third, Stir ăll sălsă ingredients in ă bowl, cover ănd refrigerăte until reădy to serve.
5. Next Heăt ă lărge nonstick skillet over medium-high heăt.ădd chicken to hot păn, cook for 5 minutes without moving.
6. Flip the chicken over, lower the heăt to medium ănd cook 4 to 6 minutes, or until chicken is no longer pink or internăl temperăture reăches 165°F.Move chicken to ă cutting boărd ănd ăllow to rest for 5 minutes.Heăt tortillăs in ă păn to rewărm.
7. Last Step, Thinly slice chicken lengthwise into long strips. Fill tortillăs with chicken, sălsă ănd ăny ădditionăl topping. Serve with lime wedges if desired.

 Adapted >>>

Tweet