Firecracker Street Tacos – A Copper Sizzle Twist
Discover the perfect fusion of spicy and sweet with Firecracker Street Tacos. This unique recipe brings together juicy grilled chicken, tangy pineapple salsa, and smoky ancho chili crema for a mouthwatering dining experience. Perfect for sharing with friends or enjoying alone, these tacos are sure to ignite your senses and keep you coming back for more.
Allergens
Dairy (sour cream), Gluten (corn tortillas)
Ingredients
- 12 small corn tortillas
- 2 lbs boneless, skinless chicken thighs
- 1 large pineapple, peeled and chopped
- 1 red onion, diced
- 1 jalapeño, seeds removed and minced
- 1/4 cup fresh cilantro, finely chopped
- 1 lime, juiced
- Salt and pepper, to taste
- Ancho chili powder
- 1 cup sour cream
- 2 tbsp olive oil
Instructions
- Season the chicken with salt, pepper, and ancho chili powder.
- In a large skillet over medium high heat, cook the seasoned chicken until browned and cooked through. Remove from heat and let rest.
- In another skillet, heat olive oil and cook onions until translucent. Add jalapeño and pineapple, cooking until slightly caramelized. Stir in lime juice and cilantro. Season with salt and pepper.
- In a small bowl, combine sour cream and ancho chili powder to create the smoky crema. Set aside.
- Warm tortillas on a griddle or in a dry skillet until slightly charred.
- Thinly slice the rested chicken and serve with pineapple salsa, ancho crema, and warm tortillas.
Chef’s Insight
The secret to this recipe lies in the balance of flavors - smoky ancho chili, tangy pineapple, and tender chicken coming together for an unforgettable experience.
Notes
• Feel free to adjust the spiciness of the dish by adding more or less jalapeño and ancho chili powder.