Grilled Chicken Tacos W. Pineapple Salsa
Ingredients
Chicken
- 700 g chicken breast
- 8 tortillas
- 3/4 teaspoon smoked paprika
- 1 teaspoon chilli powder
- 1.5 teaspoons ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon Garlic powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon oregano dried
- 1/4 teaspoon ground cayenne pepper
- 1 teaspoon honey
- 2 tablespoons lime juice plus zest of 1 lime
- 2 tablespoons olive oil
Pineapple Salsa
- 1 cup fresh pineapple grilled and cut into chunks
- 1 cup tomato diced
- 1/4 cup red onion diced
- 2 teaspoons jalapeño chopped
- 2 tablespoons lime juice plus zest of 1 lime
- 1/2 cup coriander chopped
Instructions
- Pound the chicken into 5cm thickness. Add it to a large resealable plastic bag.
- Whisk all marinade ingredients together in a bowl, and then pour into the plastic bag.
- Coat the chicken evenly with the marinade. Press out as much air as possible and seal.
- Allow it to marinate at room temperature for 20 minutes or in the fridge overnight.
- Stir all salsa ingredients in a bowl, cover and refrigerate until ready to serve.
- Heat a large nonstick fry pan over medium-high heat.
- Add chicken to the 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 cooked through. Move chicken to a board and allow it to rest for 5 minutes.
- Heat tortillas in a pan to warm.
- Thinly slice chicken lengthwise into long strips.
- Fill tortillas with chicken, salsa and any additional topping. Serve with lime or lemon wedges if desired.
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