Description
A cozy twist on taco night featuring tender chicken, caramelized pineapple, and crisp cabbage wrapped in warm tortillas.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup fresh pineapple, diced
- 2 tablespoons olive oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt, more to taste
- 1/4 teaspoon black pepper
- Juice of 1 lime
- 8 small corn or flour tortillas
- 1 cup shredded red cabbage or slaw mix
- 1/4 cup chopped fresh cilantro
- 1/2 cup plain yogurt or light sour cream for the sauce
- 1 tablespoon honey or maple syrup
Instructions
- Marinate the chicken in a bowl with cumin, smoked paprika, chili powder, garlic, lime juice, salt, pepper, and 1 tablespoon olive oil. Let rest for 10–30 minutes.
- Heat the remaining olive oil in a large skillet over medium-high heat. Add the sliced onion and cook until softened, about 4 minutes.
- Add the diced pineapple and sauté until caramelized, 3–5 minutes. Remove and set aside.
- Add the marinated chicken to the same skillet in a single layer. Avoid overcrowding; cook in batches if needed. Sear for 4–6 minutes until browned and cooked through.
- Warm tortillas in a dry skillet or oven wrapped in foil.
- Build each taco with a base of cabbage, then chicken, caramelized pineapple-onion mix, a drizzle of honey-yogurt sauce, and cilantro.
- Serve with lime wedges and extra hot sauce on the side.
Notes
Use chicken thighs for juicer results or opt for firm tofu for a vegetarian version. Adjust seasoning to taste.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican