Caribbean Spiced Chicken Tacos with Pineapple Salsa
Course Main Course
Cuisine American, Caribbean, Mexican
Keyword Chicken, Coleslaw, Pineapple, Tacos
Prep Time 25minutes
Cook Time 20minutes
Total Time 45minutes
1cupfinely chopped fresh pineapple
1/2cupfinely chopped red onion
1/2cupfinely chopped red pepper
Caribbean Spice Blend
1tbspItalian seasoning blend
1/2tspsmoked sweet paprikaor smoked hot if you like extra heat
2cupscoleslaw mix*I use the store-bought bags that are a mix of carrots and cabbage
1 1/2lbsskinless, boneless chicken breast cut into strips
8flour or corn tortillas
lime wedgesfor serving
Mix pineapple, onion, red pepper, salt, and lime juice together in a medium bowl. Set aside.
In a small bowl, whisk together all the spices and set aside.
In a medium bowl, whisk together mayo, vinegar and sugar. Stir in the coleslaw mix until it's fully coated. It might be a little on the saucy side after it sits for a bit. Feel free to add more coleslaw mix right before serving.
To make the tacos
Place the sliced chicken into a bowl and sprinkle chicken with about 1 tbsp of the seasoning blend. Toss or stir to coat. Sprinkle with another 1 tbsp or so of the seasoning and toss or stir again until all the chicken is well coated. You will not need all of the seasoning blend.
Place a medium skillet over medium-high heat. Add a little oil to coat the bottom of the pan. Cook the chicken for 5 minutes on one side (refrain from moving the chicken once it's in the pan. The undisrupted contact with the pan will help the chicken cook faster, and caramelize). After 5 minutes, flip, and cook for another 3 minutes, or until chicken is cooked through (internal temperature should be 165°F).
Fill each tortilla with some coleslaw, a few strips of chicken, and pineapple salsa. Serve immediately. Garnish with lime wedges and cilantro, if desired.