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Blackened Chicken Tacos with Pineapple Salsa

This dish features chicken coated in a spicy Caribbean-inspired spice blend, seared until crispy and smoky, then sliced for serving. It is topped with a bright, sweet-tangy pineapple salsa, all nestled in warm tortillas for a flavorful, textured taco experience.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Caribbean, Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts pounded to even thickness
  • 2 tablespoons blackened spice blend see notes for homemade blend
  • 1 cup pineapple, diced fresh or canned, drained if canned
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon lime juice freshly squeezed
  • 4 pieces small flour tortillas

Equipment

  • Skillet or cast iron pan
  • Mixing bowls
  • Sharp Knife
  • Cutting board
  • Tongs
  • Fork or whisk
  • Measuring spoons

Method
 

  1. Pound the chicken breasts to an even thickness to ensure uniform cooking, then pat them dry with paper towels.
  2. Sprinkle the blackened spice blend evenly over both sides of each chicken piece, pressing lightly to adhere.
  3. Heat a skillet over medium-high heat until shimmering and add a small splash of oil; the oil should swirl easily and start to shimmer.
  4. Place the chicken breasts in the skillet, hearing a sizzle as they hit the hot surface. Cook for about 4-5 minutes per side until the crust is darkly golden and the chicken is cooked through, with internal temperature reaching 165°F. Remove the chicken and let it rest for a few minutes.
  5. While the chicken rests, combine diced pineapple, red bell pepper, red onion, chopped cilantro, and lime juice in a bowl. Mix well to coat and let the flavors meld for a few minutes.
  6. Slice the rested chicken into thin strips or bite-sized pieces for easy assembly.
  7. Warm the tortillas in a dry skillet for about 30 seconds on each side until soft and pliable, or wrap in foil and heat in the oven until warmed.
  8. Assemble each taco by placing some sliced chicken onto the tortilla, then topping generously with pineapple salsa.
  9. Serve immediately with lime wedges on the side for an extra burst of freshness.

Notes

Feel free to adjust the spice level by adding more or less blackened spice blend. For extra flavor, garnish with additional cilantro or a drizzle of hot sauce.