Blackened chicken tacos with pineapple salsa recipe will make any day feel like a fiesta! Healthy chicken breast is marinated in savory spices and herbs.
Are you ready for the tastiest day of the week? It’s almost Taco Tuesday, my friend! I want to make sure that you’re all set with a game plan. It would be a shame not to partake in the celebration of delicious tacos.
It’s hard to resist mini handheld meals loaded with savory, crunchy and most of the time spicy fillings. I’m going to show you a quick, flavorful marinade for some addicting blackened chicken tacos. PLUS, every good taco requires a refreshing topping to spice things up. I’ve got the freshest sweet pineapple salsa recipe to pile on.
Infusing tons of flavor into a juicy piece of chicken is simple! I do this with a dry spice blend. In my cabinet, I always have paprika, garlic powder, onion powder, cumin, chili powder, and oregano. These are the base flavors of the blackened spice, plus a little bit of fresh lime juice, honey, and olive oil. The mixture gets rubbed all over the chicken, 20 minutes to check what’s happening on social media and you’re ready to fry.
Check out the layer of gorgeous red-hued spices encrusted on each slice of chicken. Yep, it tastes as good as it looks. If you’re a meal-prep-pro, cook a few extra pieces for new meals the next day. I added this chicken to my kale caesar salad, and it was fantastic!
I like to do equal parts of fruit to diced tomato, then add enough lime to coat mixture and some fresh diced jalapeño for heat and cilantro for earthiness. That’s it!
I make this fruit salsa while the chicken is marinating and then break out some crunchy chips to snack on. I’ve been obsessed with plantain chips since our vacation in the Dominican Republic. It’s also a way to entice Jason and James into the kitchen so we can catch up on the day.
I thinly sliced the chicken lengthwise because it cuts it across the grain, ensuring each bite is super tender instead of stringy and chewy. It is also the perfect length to fit inside a 6-inch round tortilla.
This means nothing falls out or leaves a big mess, just blackened chicken in each bite. If you haven’t already eaten all of the pineapple salsa with the chips, make sure to top generously on each taco.
Whoever invented Taco Tuesday is a genius! We switch up the flavor each week at our home with the tacos recipes listed below. Although, these blackened chicken tacos are happily going in the weekly rotation! What are your favorite taco fillings?
More Taco recipes
If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
What are the benefits of Marinating Chicken?
Marinating chicken can help infuse flavor and juiciness. A marinade can be a mixture of ingredients such as water, fat, acid, salt, sweetener, spices and herbs. Once the marinating time is complete, the water-soluble compounds like salt, water, garlic, and onion flavors have entered the center of the meat, while insoluble compounds like spices, oil, and herbs stay on the surface. The oil helps to dissolve the seasoning and allows them to stick on the surface when cooking so you get a flavor hit with each bite. The acid from the lime juice will help weaken the muscle tissue on the surface to help tenderize. However, if left too long, the meat can become mushy so keep to the recommended time.
Blackened Chicken Tacos with Pineapple Salsa
- 1 1/2 pounds chicken breast, thinly sliced, or pounded to 1/2 inch thickness
- 8 tortillas, flour or corn, 6-inch
- 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
- 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
- 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.
- You can grill the chicken over medium heat setting, cooking for 5-6 minutes on each side, or until internal temperature reaches 165°F.
- Regular paprika can be substituted for smoked paprika.
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