Crispy Chicken Tacos with Pineapple Salsa
For Taco Tuesday or Cinco de Mayo festivities, try Crispy Chicken Tacos with Pineapple Salsa! You’ll be glad you did!
These crispy cheesy tacos take only 30 minutes to make (we love that) and are filled with chipotle-flavored shredded chicken and topped with a delicious spicy corn and pineapple salsa. It is hard to beat these tasty tacos!
I like to use chicken tenders as those cook so quickly. Combine them with chopped onions and sauté until the chicken starts to brown. Add chipotle peppers, enchilada sauce, oregano, salt and water to make a sauce.
The amount of chipotle peppers will depend on how how you like it. I’m a bit of a baby when it comes to heat, so I only use 1/2 of a chipotle pepper, but normal spicy-lovin’ people enjoy 1-2 peppers.
Once the chicken is saucy and cooked, remove from the heat and shred it. I use a couple of forks and pull each tender apart on a cutting board.
The salsa is so easy to make. Just combine all of the ingredients (grilled corn kernels, chopped pineapple, serrano peppers, lime juice, cilantro and salt) and set aside.
To make the taco shells, add 2-3 corn tortillas to a skillet and sprinkle a handful of cheese over each one. Cover the pan for 30 seconds until the cheese starts to melt and flip the tortillas over. Cook for another minute, flip then and then stack two cheesy tortillas together and remove from the heat. Repeat until all of the tortillas are used up.
To assemble, stuff the tortillas with smashed avocado, pineapple salsa and chicken. Top with crema or sour cream and a little more salsa.
Serve with shredded lettuce and enjoy!
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Crispy Chicken Tacos with Pineapple Salsa
Makes: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 2 tbsp extra virgin olive oil, plus more for rubbing
- 1 pound boneless skinless chicken tenders
- 1 yellow onion, chopped
- 1-2 chipotle peppers in adobo finely chopped, use to your taste
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 cup red enchilada sauce, homemade or store-bought
- 12 corn tortillas
- 1 & 1/2 shredded Mexican cheese
- shredded lettuce, smashed avocado, crema, or sour cream
Pineapple Salsa:
- 2 ears grilled corn, kernels removed
- 1 & 1/2 cup chopped pineapple
- 1-2 serrano peppers, seeded, if desired, chopped
- juice of 1 lime
- 1/3 cup fresh cilantro, chopped
Instructions
Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the chicken and onion. Cook, stirring occasionally, until the chicken is browning, about 5 minutes. Add the chipotle peppers, enchilada sauce, oregano, salt, and 1/3 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly, about 10 minutes. Remove from the heat and shred the chicken.
Meanwhile, make the salsa. Combine all ingredients in a bowl and season with salt.
Heat a large skillet or griddle over medium heat. Add 2-3 tortillas and a handful of cheese, cover the pan and let cook 30 seconds, until the cheese is melty. Flip and cook another minute, until you see the cheese crisping, then flip and stack another cheesy tortilla on top. Remove from the heat.
Stuff the tortilla with avocado, salsa, and chicken. Top with crema and additional salsa. Enjoy!
Recipe from Half Baked Harvest
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