Spiced Chicken Tacos with Pineapple Salsa and Hot Sauce Crema

These tacos are a vibrant, fruity twist on a classic weeknight dinner. Juicy chicken strips are coated in a warm spice blend and cooked until golden, then paired with a bright pineapple and lime salsa that adds a burst of sweetness. A drizzle of hot sauce crema brings the perfect amount of heat and creaminess.

The best part? Everything comes together in a single pan, making cleanup a breeze. Serve the filling in warm flour tortillas for a meal that’s as fun to eat as it is to make.

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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

1 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

1 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

3 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. Halve, peel and thinly slice the shallot. Mince a few slices until you have 1 tablespoon. Halve, core and deseed the bell pepper, then thinly slice. Chop the cilantro. Zest and halve the lime. Drain the pineapple over a small bowl, reserving the juice. Roughly chop the fruit.
2. In a medium bowl, combine the chopped pineapple, 1 tablespoon of the reserved pineapple juice, minced shallot, cilantro and lime zest. Squeeze in the juice from the lime halves. Season with a small pinch of salt. Toss to combine and set aside.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the sliced shallot, bell pepper and a large pinch of salt. Cook, stirring occasionally, until tender and starting to char, 5-7 minutes. Season with salt and pepper, then transfer to a plate and set aside.
4. Pat the chicken dry with paper towels. Heat another large drizzle of oil in the same pan over medium-high heat. Add the chicken, half the southwest spice blend and blackening spice (use all of both spices for 4 servings) and a few large pinches of salt. Cook, tossing occasionally, until the chicken is cooked through, 4-6 minutes.
5. While the chicken cooks, in a second 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 damp paper towels. Microwave on high until warm, about 30 seconds. Divide the tortillas between plates, then fill each with the chicken and vegetables. Spoon the salsa over the top, drizzle with the crema and serve.

Recipe Tips

FAQ

Can I use chicken thighs instead of breast strips?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

What can I substitute for the blackening spice?

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

Can I make the salsa ahead of time?

Yes, the salsa can be prepared up to a day in advance. Store it covered in the refrigerator.