Blackened Chicken Tacos with Pineapple Mango Salsa

Blackened Chicken Tacos with Pineapple Mango Salsa

Blackened Chicken Tacos with Pineapple Mango Salsa

Yield 3-4
Author Springer Mountain Farms Kitchen
Prep time
25 Min
Cook time
10 Min
Inactive time
4 Hour
Total time
4 H & 35 M

Ingredients

Blackening Seasoning
  • 2 tablespoons smoked or regular paprika
  • 1 tablespoon cayenne pepper*
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon sea salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
Pineapple Mango Salsa
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1 1/2 tablespoons honey
  • Pinch of salt
  • 1 teaspoon fresh jalapeno pepper, minced
  • 1 cup fresh pineapple, peeled, cored and diced small
  • 1 cup fresh mango, peeled and diced small
  • 2 tablespoons red bell pepper, minced
  • 1/4 cup red onion, minced
  • 2 tablespoons fresh cilantro, chopped
Blackened Chicken
  • 1-1.5 lbs Springer Mountain Farms Tenders or Boneless Skinless Chicken Breasts, sliced
  • Blackening seasoning
  • Pineapple mango salsa
  • Favorite Mexican cheese blend
  • Flour or corn tortillas
  • Lime wedges, for serving
  • Fresh cilantro leaves, for serving

Instructions

Blackening Seasoning
  1. Mix all of the ingredients together in a small bowl and make sure they are evenly blended.
  2. This recipes makes almost 1/2 cup which is plenty for several uses, so store blend in an airtight container.
Pineapple Mango Salsa
  1. In a small bowl, whisk together lime juice, zest, honey, & salt; pour over chopped/minced ingredients.
  2. Gently stir until ingredients are evenly coated.
  3. Best made 2-4 hours ahead of serving to allow flavors to blend together; keep stored in refrigerator until ready to use.
  1. Preheat grill to medium high or 350°F.
  2. Place chicken pieces in a bowl or disposable zip top bag and toss with 2 to 3 tablespoons of blackening season (or add more if you really like it spiced up!).
  3. When grill is ready, place chicken on grill grates, cooking a few minutes on each side, or until internal temperature reaches 165°F with an instant read thermometer.
  4. To serve, place tortillas on plate, add blackened chicken, top with salsa & a little shredded cheese, squeeze lime over tacos, and finish with additional cilantro, if desired.

Notes

*Blackening season is a bit spicy so if you don't like a bit of heat, reduce the cayenne to 1 teaspoon or omit altogether.

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Heather Sinyard