Blackened Chicken Tacos with Pineapple Salsa #lowcarb #diet

Is it true that you are prepared for the most delectable day of the week? It's nearly Taco Tuesday, old buddy! I need to ensure that you're good to go with a course of action. It would be a disgrace not to share in the festival of flavorful tacos.

It's difficult to oppose smaller than expected handheld suppers stacked with exquisite, crunchy and more often than not fiery fillings. I'm going to demonstrate to you a fast, delightful marinade for some irresistible darkened chicken tacos. Also, every great taco requires a reviving garnish to zest things up. I have the freshest sweet pineapple salsa formula to heap on.

Implanting huge amounts of flavor into a succulent bit of chicken is straightforward! I do this with a dry flavor mix. In my bureau, I generally have paprika, garlic powder, onion powder, cumin, bean stew powder, and oregano. These are the base kinds of the darkened zest, in addition to a smidgen of crisp lime juice, nectar, and olive oil. The blend gets scoured everywhere throughout the chicken, 20 minutes to check what's going on via web-based networking media and you're prepared to broil.

I like to do a balance of organic product to diced tomato, at that point add enough lime to coat blend and some crisp diced jalapeño for warmth and cilantro for heartiness. That is it!

Also try our recipe Easy Rotisserie Chicken Tacos

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.

Ingredients
Chicken Tacos

1 1/2 pounds chicken breast, thinly sliced, or pounded to 1/2 inch thickness
8 tortillas, flour or corn, 6-inch

Marinade

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

Pineapple Salsa

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

Instructions

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.