Spicy Chicken Tacos with Pineapple Salsa

Name: Spicy Chicken Tacos with Pineapple Salsa
Cook time: 15 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 300 g pineapple small dice; 60 g red onion small dice; 1 count jalapeño seeded if desired and minced; 10 g cilantro chopped; 1 count lime 1 zested, both juiced; 10 g honey for salsa; 2 g fine salt divided; 1 g black pepper freshly ground, divided; 120 g plain Greek yogurt for crema; 2 clove garlic minced; 1 count lime 1 zested, both juiced; 30 ml water for loosening the crema, if needed; 680 g boneless skinless chicken breast cut into 1 cm strips; 6 g chili powder seasoning; 3 g ground cumin seasoning; 2 g smoked paprika seasoning; 6 g fine salt divided; 1 g black pepper freshly ground, divided; 10 ml neutral oil divided; 10 ml neutral oil divided; 8 count corn tortillas warmed; 150 g green cabbage thinly sliced

Boneless chicken is seasoned with chili, cumin, and garlic, then sautéed quickly and finished in warm tortillas. A pineapple salsa adds sweetness and acid, while cabbage and lime crema add crunch and balance. The whole meal fits a weeknight pace and is built to eat immediately after cooking.

By Julienne

Spicy Chicken Tacos with Pineapple Salsa

Cook time: 15 minutes

Servings: 4

Ingredients

300 g pineapple small dice
60 g red onion small dice
1 count jalapeño seeded if desired and minced
10 g cilantro chopped
1 count lime 1 zested, both juiced
10 g honey for salsa
2 g fine salt divided
1 g black pepper freshly ground, divided
120 g plain Greek yogurt for crema
2 clove garlic minced
1 count lime 1 zested, both juiced
30 ml water for loosening the crema, if needed
680 g boneless skinless chicken breast cut into 1 cm strips
6 g chili powder seasoning
3 g ground cumin seasoning
2 g smoked paprika seasoning
6 g fine salt divided
1 g black pepper freshly ground, divided
10 ml neutral oil divided
10 ml neutral oil divided
8 count corn tortillas warmed
150 g green cabbage thinly sliced

Instructions

Make the salsa: in a medium bowl combine the pineapple, red onion, jalapeño, cilantro, lime juice from 1 lime, honey, 2 g salt, and 1 g black pepper. Set aside so the pineapple begins to release juices. The salsa looks glossy and lightly juicy, with the onion and jalapeño evenly distributed.
Make the crema in a small bowl by stirring together the Greek yogurt, garlic, lime zest, and lime juice from the remaining lime. Add up to 30 ml water only if you want a thinner drizzle consistency. The crema is smooth and spoonable, with a pourable texture if diluted.
Season the chicken with chili powder, cumin, smoked paprika, remaining 6 g salt, and remaining 1 g black pepper. Toss with 10 ml oil until evenly coated. The chicken is evenly red-orange and lightly glossy with seasoning.
Heat a large skillet over medium-high heat. Add the remaining 10 ml oil, then cook the chicken in a single layer, turning once or twice, until browned and cooked through, about 6 to 8 minutes total. The thickest pieces should reach 74°C and the exterior should have some browned edges. The chicken is opaque throughout and the center no longer looks pink.
Warm the tortillas in a dry skillet or directly over a low flame until pliable, 15 to 30 seconds per side, or wrap them in a clean towel to steam briefly. The tortillas are soft, warm, and flexible without drying out.
Assemble the tacos: divide the cabbage among the tortillas, top with chicken, spoon over the pineapple salsa, and finish with the lime crema. Serve immediately. The tacos are fully assembled and the cabbage still has some crunch.