Grilled Chicken Tacos W. Pineapple Salsa
  • 700g chicken breast
  • 8 tortillas
  • 3/4teaspoon smoked paprika
  • 1teaspoon chilli powder
  • 1.5teaspoons ground cumin
  • 1/2teaspoon onion powder
  • 1/2teaspoon Garlic powder
  • 3/4teaspoon kosher salt
  • 1/2teaspoon black pepper
  • 1/4teaspoon oreganodried
  • 1/4teaspoon ground cayenne pepper
  • 1teaspoon honey
  • 2tablespoons lime juiceplus zest of 1 lime
  • 2tablespoons olive oil
Pineapple Salsa
  • 1cup fresh pineapplegrilled and cut into chunks,
  • 1cup tomatodiced
  • 1/4cup red oniondiced
  • 2teaspoons jalapeƱochopped
  • 2tablespoons lime juiceplus zest of 1 lime
  • 1/2cup corianderchopped
  1. Pound the chicken into 5cm thickness. Add it to a large resealable plastic bag.
  2. Whisk all marinade ingredients together in a bowl, and then pour into the plastic bag.
  3. Coat the chicken evenly with the marinade. Press out as much air as possible and seal.
  4. Allow it to marinate at room temperature for 20 minutes or in the fridge overnight.
  5. Stir all salsa ingredients in a bowl, cover and refrigerate until ready to serve.
  6. Heat a large nonstick fry pan over medium-high heat.
  7. Add chicken to the hot pan, cook for 5 minutes without moving.
  8. Flip the chicken over, lower the heat to medium, and cook 4 to 6 minutes or until cooked through. Move chicken to a board and allow it to rest for 5 minutes.
  9. Heat tortillas in a pan to warm.
  10. Thinly slice chicken lengthwise into long strips.
  11. Fill tortillas with chicken, salsa and any additional topping. Serve with lime or lemon wedges if desired.