Spiced Chicken Tacos with Pineapple Salsa and Hot Sauce Crema

These tacos are a celebration of bright, bold flavors. Tender chicken strips are seasoned with a smoky blackening spice and Southwest blend, then pan-seared alongside bell peppers and shallots. The real star is the fresh pineapple salsa-sweet, tangy and loaded with cilantro and lime. A drizzle of hot sauce crema adds a cool, spicy finish.

Best of all, everything comes together in a single pan, making cleanup a breeze. Whether you’re feeding a crowd or just craving a quick fiesta, these tacos deliver big taste with minimal effort.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView 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

salt to tasteView ingredient guideLike ingredientDislike ingredient

pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Chop the cilantro. Zest the lime, then halve it. Halve and peel the shallot; thinly slice one half and mince the other half until you have about 2 tablespoons. Halve, core and deseed the bell pepper, then cut into thin strips. Drain the pineapple over a small bowl, reserving the juice and roughly chop the pineapple.
2. In a small bowl, combine the cilantro, lime zest, minced shallot, chopped pineapple, 2 tablespoons of the reserved pineapple juice and the juice from both lime halves. Season with a pinch of salt and set aside.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add the sliced shallot, bell pepper and a pinch of salt and pepper. Cook, stirring occasionally, until tender and beginning to char, about 5-7 minutes. Transfer to a plate and set aside.
4. Pat the chicken dry with a paper towel. 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 generous pinches of salt. Cook, stirring occasionally, until the chicken is cooked through, about 4-6 minutes.
5. While the chicken cooks, make the crema: in a small bowl, combine the sour cream and hot sauce to taste. Add water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency. Season with salt.
6. Wrap the tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. Divide the tortillas among plates, then fill with the chicken and vegetables. Top with the pineapple salsa and drizzle with the crema. Serve immediately.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them in a dry skillet or directly over a gas flame for best flavor.

What can I substitute for the blackening spice?

You can use a mix of paprika, cayenne, garlic powder and onion powder as a substitute.

How do I store leftovers?

Store the chicken, vegetables, salsa and crema separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken and vegetables in a skillet before assembling.