Quick and Easy Chicken Tacos with Pineapple Salsa
Quick and easy chicken tacos with pineapple salsa are made in under 30 minutes and are a Taco Tuesday recipe the whole family will love
PrintServings: 8 -10 tacos (serves 4)
Ingredients
- For the chicken
- 1 pound boneless skinless chicken (or chicken thighs)
- 1 tablespoon olive oil
- 1 lime juice of lime
- 1/2 teaspoon salt
- 1/2 teaspoon garlic salt
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- For the pineapple salsa
- 1 cup fresh pineapple chopped
- 1/4 large red onion finely chopped
- 1/2 cup fresh cilantro chopped
- 1/2 lime juice of 1/2 lime
- 1/2 jalapeno finely chopped (seeds removed if you don't like it too spicy)
- dash of salt
- 8 taco shells
Instructions
- Cut chicken into small strips*
- Put chicken in a bowl and add all ingredients (olive oil, juice of 1 lime, salt, garlic salt, cumin, chili powder, paprika) and stir to combine. Let sit for 5 minutes (or marinate up to overnight in the fridge.)
- While chicken is resting, make the pineapple salsa.
- Combine fresh pineapple pieces, chopped red onion, cilantro, juice of 1/2 of a lime, jalapeno and a pinch of salt. Stir to combine, and put salsa in the fridge while cooking the chicken.
- Cook the chicken in a cast iron skillet over high heat, allow chicken to brown before flipping it (about 3 minutes per side).*
- Warm tacos according to package instructions.
- To assemble the tacos: add a few pieces of chicken to the taco shell, top with a few spoonfuls of pineapple salsa and enjoy!
Notes
*You could grill the chicken, if grilling the chicken, I would recommend leaving the chicken breasts whole and not slicing the chicken into small pieces.
Nutrition
Serving: 2tacos | Calories: 506kcal | Carbohydrates: 28g | Protein: 46g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Cholesterol: 141mg | Sodium: 741mg | Fiber: 4g | Sugar: 6g