Spicy Blackened Chicken Tacos with Pineapple Kiwi Salsa and Hot Sauce Crema

These tacos are a fiesta of flavors and textures, combining warmly spiced chicken with a refreshing tropical salsa. The pineapple and kiwi salsa adds a sweet-tart kick that perfectly balances the smoky heat from the blackening spice. Plus, everything comes together in one pan, making cleanup a breeze.

Whether you’re looking for a fun weeknight dinner or a crowd-pleasing meal, these tacos deliver. The creamy hot sauce drizzle ties it all together, creating a dish that’s both satisfying and vibrant. Serve them with your favorite toppings and enjoy!

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Ingredients

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit KiwiView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Roughly chop cilantro. Zest and halve the lime. Drain the pineapple over a small bowl, reserving the juice, then roughly chop the fruit. Halve and peel the red onion. Thinly slice one half and mince the other half until you have 1 tablespoon. Peel and finely dice the kiwi. Core, deseed and thinly slice the bell pepper.
2. In a medium bowl, combine the chopped cilantro, pineapple, 1 tablespoon of the reserved pineapple juice, minced onion, kiwi and lime zest. Squeeze in the juice from both lime halves. Season with a small pinch of salt. Stir to combine and set aside.
3. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add the sliced onion, bell pepper and a large pinch of salt. Cook, stirring occasionally, until the vegetables are tender and lightly charred, 5-7 minutes. Season with salt and pepper to taste. Transfer to a plate and set aside.
4. Pat the chicken breast strips dry with paper towels. Heat another large drizzle of oil in the same pan over medium-high heat. Add the chicken, blackening spice, southwest spice blend and a few large pinches of salt. Cook, stirring occasionally, until the chicken is browned and cooked through, 4-6 minutes.
5. While the chicken cooks, in a second small bowl, combine the sour cream and hot sauce (use as much or as little as you like). Add water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency. Season with salt to taste.
6. Wrap the flour tortillas in damp paper towels and microwave until warm, about 30 seconds. Divide the tortillas between plates, then fill with the cooked chicken and vegetables. Top with the pineapple kiwi salsa and drizzle with the hot sauce crema.

Recipe Tips

FAQ

Can I use chicken thighs instead of breast strips?

Yes, boneless skinless chicken thighs work great. Adjust cooking time as needed until they reach an internal temperature of 165°F.

What can I substitute for kiwi?

Mango or papaya make excellent substitutes for a similar tropical sweetness.

Is this recipe gluten-free?

The recipe uses flour tortillas, which contain gluten. To make it gluten-free, use corn tortillas or gluten-free tortillas.