Spiced Chicken Tacos with Tropical Fruit Salsa and Lime Crema

These tacos are a celebration of fresh, vibrant flavors. Warmly spiced chicken strips are paired with a colorful salsa made from juicy pineapple, kiwi and a hint of lime. A drizzle of hot-sauce-spiked crema ties it all together, creating a balance of sweet, tangy and spicy that will make your taste buds dance.

Best of all, everything comes together in a single pan, so you can spend less time cleaning up and more time enjoying your meal. Whether you’re cooking for a crowd or just a cozy night in, these tacos are sure to become a favorite.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit KiwiView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

8 ounce PineappleView ingredient guideLike ingredientDislike ingredient

20 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

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

12 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. Halve and peel the onion; thinly slice one half and mince the other half until you have 2 tablespoons (save the rest for another use). Core and seed the bell peppers, then cut into thin strips. Peel and finely dice the kiwi. Chop the cilantro. Zest and halve the lime. Drain the pineapple over a small bowl, reserving the juice and roughly chop the fruit.
2. In a medium bowl, combine the kiwi, chopped pineapple, 2 tablespoons of the reserved pineapple juice, minced onion, cilantro and lime zest. Squeeze in the juice from both lime halves. Season with a small pinch of salt, toss to combine and set aside.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add the sliced onion, bell peppers and a large pinch of salt. Cook, stirring occasionally, until tender and starting to char, about 5-7 minutes. Season with salt and pepper, then 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 large pinches of salt. Cook, tossing occasionally, until the chicken is cooked through, about 4-6 minutes.
5. While the chicken cooks, stir together the sour cream and hot sauce (to taste) in a small bowl. Add water, 1 teaspoon at a time, until the crema 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 each with chicken and the cooked veggies. Spoon the salsa over the top, drizzle with the crema and 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 microwave wrapped in a damp towel to prevent cracking.

How can I make this dish spicier?

Add extra hot sauce to the crema or sprinkle some chili flakes over the finished tacos.

Can I prepare the salsa ahead of time?

Absolutely! The salsa can be made up to a day in advance and stored in the refrigerator. Stir before serving.