Chicken Tacos with Pineapple Salsa

A summertime favorite.


Chicken Tacos

  • 1 ½ pound boneless skinless chicken breast

  • 2 tablespoons lime juice, plus zest of 1 lime

  • 1 teaspoon honey

  • 1 ½ teaspoon ground cumin

  • 1 teaspoon chili powder

  • ¾ teaspoon smoked paprika

  • ¾ teaspoon kosher salt

  • ½ teaspoon onion powder

  • ½ teaspoon garlic powder

  • ½ teaspoon black pepper

  • ¼ teaspoon oregano, dried

  • ¼ teaspoon cayenne pepper, ground

  • 3 tablespoons olive oil, divided

  • 8 tortillas, flour or corn, 6-inch

Pineapple Salsa

  • 1 cup pineapple, diced, ¼-inch

  • 1 cup tomato, diced, ¼-inch.

  • ¼ cup red onion, finely diced

  • 2 teaspoons jalapeño, minced

  • 2 tablespoons lime juice, plus zest of 1 lime

  • ½ cup cilantro, chopped


  1. Thinly slice or pound out the chicken to ½-inch thickness.

  2. To make the marinade, whisk together the lime zest, lime juice, honey, cumin, chili powder, paprika, salt, onion powder, garlic powder, black pepper, oregano, cayenne pepper, and 2 tablespoons olive oil.

  3. Coat the chicken evenly with the marinade at room temperature for 20 minutes or up to 1 hour (refrigerate after 1 hour) or marinate refrigerated overnight (1-day max).

  4. To make the pineapple salsa, combine the pineapple, tomato, red onion, jalapeño, lime zest, lime juice, and cilantro. Cover and refrigerate until ready to serve.

  5. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon of oil, once it begins to shimmer, add the chicken. Cook until golden brown, about 5 minutes. Flip the chicken over, lower the heat to medium. Cook until the internal temperature reaches 165°F (75ºC), about 4 to 6 minutes.

  6. Move chicken to a cutting board and allow it to rest for 5 minutes. Thinly slice chicken lengthwise into long strips.

  7. Heat a pan over medium heat, heat the tortillas on each side until warm and lightly browned.

  8. Fill tortillas with chicken, salsa, and any additional toppings. Serve with lime wedges if desired.

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