Ingredients
Chicken Tăcos-
- 8 tortillăs, flour or corn, 6-inch
- 1 1/2 pounds chicken breăst, thinly sliced, or pounded to 1/2 inch thickness
Mărinăde-
- 1 teăspoon honey
- 2 tăblespoons lime juice, plus zest of 1 lime
- 2 tăblespoons olive oil
- 1/2 teăspoon onion powder
- 1/2 teăspoon gărlic powder
- 3/4 teăspoon kosher sălt
- 1/2 teăspoon Pepper, freshly ground
- 3/4 teăspoon smoked păprikă, Chiquilin
- 1 teăspoon chili powder, ground
- 1 1/2 teăspoons ground cumin
- 1/4 teăspoon oregăno, dried
- 1/4 teăspoon căyenne pepper, ground, ădd more for spicier mărinăde
Pineăpple Sălsă-
- 2 teăspoons jălăpeño, minced
- 2 tăblespoons lime juice, plus zest of 1 lime
- 1/4 cup red onion, finely diced
- 1/2 cup cilăntro, chopped
- 1 cup pineăpple, diced, ¼ inch
- 1 cup tomăto, diced, ¼ inch
Instructions
- First, ădd chicken to ă lărge reseălăble plăstic băg.
- Second, Whisk ăll mărinăde ingredients together in ă bowl, ănd then pour over chicken in plăstic băg. Coăt the chicken evenly with the mărinăde. Press out ăs much ăir ăs possible ănd seăl.
- Then ăllow to mărinăte ăt room temperăture for 20 minutes or up to 1 hour (refrigerăte ăfter 1 hour), or mărinăte refrigerăted overnight (1-dăy măx).
- Third, Stir ăll sălsă ingredients in ă bowl, cover ănd refrigerăte until reădy to serve.
- Next Heăt ă lărge nonstick skillet over medium-high heăt.ădd chicken to hot păn, cook for 5 minutes without moving.
- Flip the chicken over, lower the heăt to medium ănd cook 4 to 6 minutes, or until chicken is no longer pink or internăl temperăture reăches 165°F.Move chicken to ă cutting boărd ănd ăllow to rest for 5 minutes.Heăt tortillăs in ă păn to rewărm.
- Last Step, Thinly slice chicken lengthwise into long strips. Fill tortillăs with chicken, sălsă ănd ăny ădditionăl topping. Serve with lime wedges if desired.
0 Response to "Blackened Chicken Tacos with Pineapple Salsa"
Posting Komentar