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Blackened Chicken Tacos with Pineapple Mango Salsa
Yield: 3-4
SMF Kitchen
@smfchicken
00:25
Prep
00:10
Cook
00:35
Total Time
Ingredients & Directions
Directions
Blackened Chicken Tacos with Pineapple Mango Salsa
2 tablespoons
Smoked or regular paprika
1 tablespoon
Cayenne pepper*
1 tablespoon
Onion powder
1 teaspoon
Garlic powder
1 teaspoon
Ground black pepper
1 teaspoon
Sea salt
1/2 teaspoon
Dried basil
1/2 teaspoon
Dried oregano
1/2 teaspoon
Dried thyme
2 tablespoons
Fresh lime juice
1 teaspoon
Lime zest
1 1/2 tablespoons
Honey
Pinch of salt
1 teaspoon
Fresh jalapeno pepper, minced
1 cup
Fresh pineapple, peeled, cored and diced small
1 cup
Fresh mango, peeled and diced small
2 tablespoons
Red bell pepper, minced
1/4 cup
Red onion, minced
2 tablespoons
Fresh cilantro, chopped
1-1.5 lbs
Springer Mountain Farms Tenders or Boneless Skinless Chicken Breasts, sliced
Blackening seasoning
Pineapple mango salsa
Favorite Mexican cheese blend
Flour or corn tortillas
Lime wedges, for serving
Fresh cilantro leaves, for serving
- Mix all of the ingredients together in a small bowl and make sure they are evenly blended.
- This recipes makes almost 1/2 cup which is plenty for several uses, so store blend in an airtight container.
- In a small bowl, whisk together lime juice, zest, honey, & salt; pour over chopped/minced ingredients.
- Gently stir until ingredients are evenly coated.
- Best made 2-4 hours ahead of serving to allow flavors to blend together; keep stored in refrigerator until ready to use.
- Preheat grill to medium high or 350°F.
- Place chicken pieces in a bowl or disposable zip top bag and toss with 2 to 3 tablespoons of blackening season (or add more if you really like it spiced up!).
- When grill is ready, place chicken on grill grates, cooking a few minutes on each side, or until internal temperature reaches 165°F with an instant read thermometer.
- To serve, place tortillas on plate, add blackened chicken, top with salsa & a little shredded cheese, squeeze lime over tacos, and finish with additional cilantro, if desired.
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Blackened Chicken Tacos with Pineapple Mango Salsa
Yield: 3-4
00:25
Prep
00:10
Cook
00:35 Total Time
Ingredients
Directions
Blackened Chicken Tacos with Pineapple Mango Salsa
2 tablespoons
Smoked or regular paprika
1 tablespoon
Cayenne pepper*
1 tablespoon
Onion powder
1 teaspoon
Garlic powder
1 teaspoon
Ground black pepper
1 teaspoon
Sea salt
1/2 teaspoon
Dried basil
1/2 teaspoon
Dried oregano
1/2 teaspoon
Dried thyme
2 tablespoons
Fresh lime juice
1 teaspoon
Lime zest
1 1/2 tablespoons
Honey
Pinch of salt
1 teaspoon
Fresh jalapeno pepper, minced
1 cup
Fresh pineapple, peeled, cored and diced small
1 cup
Fresh mango, peeled and diced small
2 tablespoons
Red bell pepper, minced
1/4 cup
Red onion, minced
2 tablespoons
Fresh cilantro, chopped
1-1.5 lbs
Springer Mountain Farms Tenders or Boneless Skinless Chicken Breasts, sliced
Blackening seasoning
Pineapple mango salsa
Favorite Mexican cheese blend
Flour or corn tortillas
Lime wedges, for serving
Fresh cilantro leaves, for serving
- Mix all of the ingredients together in a small bowl and make sure they are evenly blended.
- This recipes makes almost 1/2 cup which is plenty for several uses, so store blend in an airtight container.
- In a small bowl, whisk together lime juice, zest, honey, & salt; pour over chopped/minced ingredients.
- Gently stir until ingredients are evenly coated.
- Best made 2-4 hours ahead of serving to allow flavors to blend together; keep stored in refrigerator until ready to use.
- Preheat grill to medium high or 350°F.
- Place chicken pieces in a bowl or disposable zip top bag and toss with 2 to 3 tablespoons of blackening season (or add more if you really like it spiced up!).
- When grill is ready, place chicken on grill grates, cooking a few minutes on each side, or until internal temperature reaches 165°F with an instant read thermometer.
- To serve, place tortillas on plate, add blackened chicken, top with salsa & a little shredded cheese, squeeze lime over tacos, and finish with additional cilantro, if desired.
