Blackened Chicken Tacos with Pineapple Salsa

• Meat

  • 1 1/2 lbs Chicken breast

• Produce

  • 1/2 cup Cilantro
  • 1/2 tsp Garlic powder
  • 2 tsp Jalapeno
  • 1/2 tsp Onion powder
  • 1/4 tsp Oregano, dried
  • 1 cup Pineapple
  • 1/4 cup Red onion
  • 1 cup Tomato

• Condiments

  • 1 tsp Honey
  • 4 tbsp Lime juice

• Baking & Spices

  • 1/4 tsp Cayenne pepper, ground
  • 1 tsp Chili powder, ground
  • 3/4 tsp Kosher salt
  • 3/4 tsp Paprika, smoked
  • 1/2 tsp Pepper, freshly ground

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin, ground ground

• Bread & Baked Goods

  • 8 Tortillas

Found on jessicagavin.com

Description

Directions

• 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). Meanwhile make the salsa.
• 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. Remove pan to 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.

Nutrition