It’s almost Taco Tuesday, guys! The next best day of the week other than Friday of course. I wanted to make sure that you guys have everything you need to prepare these yummy Blackened Chicken Street Tacos. Who else celebrates taco Tuesday every week in some way or at least tries too?
I mean, it’s kinda hard to resist these yummy Blackened Chicken Street Tacos loaded with fresh pineapple salsa. I love these tacos because they’re super easy to make and you can also use this recipe for shrimp or even on a salad instead! You literally just season the chicken and throw it in a bag in the fridge to marinate then cook. Pretty easy right? These tacos will also work perfectly with my Mexican Street Corn Salad.
WHY SHOULD I MARINATE MY CHICKEN?
Marinating chicken can help infuse flavor and juiciness. A marinade can be a mixture of ingredients such as water, fat, acid, salt, sweetener, spices and herbs. Once the chicken has been marinated, the water-soluble compounds like salt, water, garlic, and onion flavors have entered the center of the meat, while insoluble compounds like spices, oil, and herbs stay on the surface. The oil helps to dissolve the seasoning and allows them to stick on the surface when cooking so you get flavor with each bite. The acid from the lime juice will help weaken the muscle tissue to help tenderize the chicken. However, if chicken is marinated too long, it can become mushy.
Blackened Chicken Street Tacos
For the Tacos
- 2 lbs Thinly sliced chicken breast
- 8-12 Mini flour tortillas
For the Marinade
- 1 Teaspoon Smoked paprika
- 1/2 Tablespoon Chili powder
- 1 Tablespoon Cumin
- 1/2 Teaspoon Onion powder
- 1 Tablespoon Garlic powder
- Kosher salt and black pepper, as needed
- 1 Tablespoon Oregano
- 1/4 Teaspoon Cayenne pepper
- 1 Teaspoon Honey
- 2-3 Tablespoons Lime juice
- 2-3 Tablespoons Canola oil
- 1 Cup Pineapple, diced
- 1 Cup Roma tomato, diced
- 1/4 Cup Red onion, diced
- 2 Teaspoons Jalapeño, minced
- 2 Tablespoons Lime juice
- 1/2 Cup Cilantro, chopped
- Coat chicken breast in canola oil and season with all of the marinade ingredients and add to a large resealable plastic bag.
- Place in refrigerator to marinate for 1 hour or 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 heat, add about 1 tablespoon of canola oil to the pan.
- Add chicken, cook for about 4-5 minutes on each side without moving. Cook until the chicken is no longer pink or internal temperature reaches 165°F.
- Remove the chicken from the pan on to a cutting board and allow to rest for about 5 minutes or so.
- Heat tortillas in a pan or in the oven to warm.
- Thinly slice chicken into strips. Fill tortillas with chicken, salsa and cilantro. Enjoy!
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