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Caribbean Spiced Chicken Tacos with Pineapple Salsa | Culinary Cool www.culinary-cool.com

Caribbean Spiced Chicken Tacos with Pineapple Salsa

Course Main Course
Cuisine American, Caribbean, Mexican
Keyword Chicken, Coleslaw, Pineapple, Tacos
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 people

Ingredients

Salsa

  • 1 cup finely chopped fresh pineapple
  • 1/2 cup finely chopped red onion
  • 1/2 cup finely chopped red pepper
  • 1/2 tsp salt
  • 1 tbsp lime juice

Caribbean Spice Blend

  • 1 tbsp Italian seasoning blend
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp cayenne powder
  • 1/2 tsp smoked sweet paprika or smoked hot if you like extra heat
  • 1/4 tsp allspice
  • 2 tsp brown sugar

Coleslaw

  • 2 cups coleslaw mix *I use the store-bought bags that are a mix of carrots and cabbage
  • 4 tbsp mayonnaise
  • 2 tsp vinegar
  • 1 tbsp sugar

Tacos

  • 1 1/2 lbs skinless, boneless chicken breast cut into strips
  • 8 flour or corn tortillas
  • lime wedges for serving
  • cilantro for serving

Instructions

Salsa

  1. Mix pineapple, onion, red pepper, salt, and lime juice together in a medium bowl. Set aside. 

Spice Blend

  1. In a small bowl, whisk together all the spices and set aside.

Coleslaw

  1. 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

  1. 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.

  2. 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).

To Serve

  1. Fill each tortilla with some coleslaw, a few strips of chicken, and pineapple salsa. Serve immediately. Garnish with lime wedges and cilantro, if desired.

Recipe Notes

Recipe adapted from Creme De La Crumb