Smoky Street Tacos with Spicy Pineapple Salsa

Allergens

Dairy (queso fresco)

Ingredients

• 6 large boneless, skinless chicken breasts
• 1/4 cup olive oil
• 3 tbsp smoked paprika
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp garlic powder
• Salt and pepper to taste
• 12 small corn tortillas
• 2 cups shredded iceberg lettuce
• 2 cups crumbled queso fresco
• 1 avocado, sliced
• Fresh cilantro leaves for garnish Spicy Pineapple Salsa:
• 2 cups finely diced fresh pineapple
• 1/4 cup chopped red onion
• 1 jalapeño, seeds removed and minced
• Juice of 1 lime
• Salt to taste

Instructions

1. In a large bowl, combine the chicken breasts, olive oil, smoked paprika, chili powder, cumin, garlic powder, salt, and pepper. Toss until the chicken is evenly coated. Cover and marinate for at least 30 minutes in the refrigerator.
2. Preheat a grill or grill pan to medium high heat. Grill the chicken breasts for 5 7 minutes per side or until cooked through. Remove from heat and let rest for 5 minutes before slicing.
3. While the chicken is resting, prepare the spicy pineapple salsa by mixing together the pineapple, red onion, jalapeño, lime juice, and salt in a bowl. Set aside.
4. Warm the corn tortillas in the microwave for 20 30 seconds or over a flame until slightly charred.
5. To assemble, place a few slices of grilled chicken on each tortilla, followed by lettuce, salsa, crumbled queso fresco, and avocado slices. Garnish with cilantro leaves.

Chef’s Insight

To add an extra layer of smokiness, consider marinating the chicken in a blend of spices infused with wood chips.

Notes

Adjust the spiciness of the salsa according to your preference by adding more or less jalapeño.