Blackened Chicken Tacos with Pineapple Salsa
Why you’ll love this recipe
- These blackened chicken tacos take under 30 minutes from start to finish. Even less if you make your salsa ahead of time.
- This recipe uses minimal ingredients and fresh in-season fruit.
- Dairy-free and easily made gluten-free.
Substitute chicken breasts for flank steak and you’ve got blackened beef tacos. - This meal is extremely macro-friendly and meal-prep-friendly.
- Great for leftovers and reheat wonderfully.
- You can use the salsa in many ways outside of tacos.
Can you make this ahead of time?
Yes! Prep your pineapple salsa and chicken the day before and come home to easy chicken tacos. Just simply warm your chicken and build your tacos on flour or corn tortillas.
How to make this gluten free
To make these blackened chicken tacos gluten-free swap out the La Banderita tortillas with your favorite gluten-free tortillas or make them into a salad. My favorite gluten-free tortillas are Siete Family Foods Grain Free Almond Flour Tortillas.
Do I have to have an air fryer to make this?
Definitely not, there are many alternatives for cooking the chicken for blackened chicken tacos. You can bake the chicken at 375 degrees Fahrenheit for approximately 20 minutes until cooked through or barbecue for even easier clean up. You can also add to a pan or cast iron skillet and stovetop sear until cooked through and no longer pink. I have this Air Fryer and love it!
Homemade Blackened Seasoning
My homemade blackened seasoning is one of my all-time favorite rubs. It beats store-bought blackened seasoning any day of the week in our house. It works on almost any protein and can be paired with this pineapple salsa or my Mango Corn Salsa (link). Use it on thin sliced chicken breast, chicken thighs (blackened chicken sandwich!), salmon, ground meats, white fish (fish tacos!), and even cabbage steaks. If you love salmon, you’ll love my air fryer blackened salmon recipe. To make the seasoning simply combine smoked paprika, garlic powder, salt, pepper, and cayenne in a bowl and mix together. This is one of those seasonings you should bulk prep and have on hand at all times because it’s awesome on everything. Another seasoning to bulk prep is my cajun seasoning. I use it all the time and always have a batch on hand for some of my favorite recipes like Creamy Cajun Shrimp Pasta and Cajun Salmon Pasta.
Ingredients and Substitutes:
These are the main ingredients and substitutions for these blackened chicken tacos with pineapple salsa. For the full recipe details see the recipe card.
Chicken: these blackened chicken tacos use my Blackened Chicken recipe. which is a reader favorite! You can swap the chicken breast with chicken tenderloins, flank steak strips, ground beef, ground chicken, or group turkey. If using ground meat, add all seasonings to a small bowl and mix with 4 tbsp. of water before adding to the cooked ground meat. Let simmer for approximately 5 minutes to let the flavors soak into the meat. If using flank steak I would suggest rubbing the seasoning on the outside of the steak, and barbequing it until it is cooked to your desired doneness. You can check the internal temperature to confirm your rare, medium, and well doneness and then slice it into thin strips.
Tortilla: Banderita Carb Counter Tortilla. You can use any you prefer.
La Crema: we top these tacos with our favorite cilantro lime crema from Costco. but you can leave off or make your own! Simply add mayonnaise, sour cream or Greek yogurt, lime juice, lime zest, cilantro, and chili powder.
Optional: Fresh cilantro, lime juice or cotija cheese.
Pineapple Salsa: while this recipe is amazing with pineapple you can swap it with any sweet fruit like mangoes or even cantelope. The salsa uses pineapple, tomatoes, red onion, lime juice and salt! Simple and fresh flavors. Or use your favorite homemade or store-bought pico de gallo and toss in some pineapples for added sweetness.
How to make blackened chicken tacos
Step 1: prep the salsa
You will want to prep your salsa first and let it set in the fridge for at least 30 minutes before serving. Using a cutting board, chop all of your salsa ingredients and add them to a large bowl. Top with salt and lime. Cover, shake together well, and place in the fridge to marinate.
Step 2: cook the chicken
For the chicken. Preheat the air fryer and prep your chicken and cut it into thin strips. For instructions on how to cook in the oven or BBQ see the above section. Add all the blackened seasoning ingredients to a bowl and combine with the chicken. Place chicken strips in a single layer to the air fryer pan and cook at 380 degrees Fahrenheit for 8 minutes.
Step 3: prep toppings
While the chicken cooks finely slice your cabbage and any other toppings desired like cilantro, la crema or cotija cheese.
Step 4: assemble tacos
Brown your tortillas over medium-high heat. We like to throw them directly onto the stovetop flame. You can also broil them in the oven or toss them on the BBQ until they have dark golden brown marks. Top the tortillas with cabbage, Air Fryer Blackened Chicken, pineapple salsa, fresh cilantro, lime juice and crema.
How to serve these tacos
These blackened chicken tacos are great as a stand alone meal, however you can add traditional side dishes like beans and rice or my Easy Spanish Rice or Broccoli Crunch Salad.
This recipe makes 12 snack-size tacos using La Banderita Snack Size tortillas. 1 tortilla, pinch of cabbage, approximately 1.5 oz. cooked chicken and approximately 30 grams of salsa.
If you like this recipe be sure to check out some of our other easy meals!
Blackened Chicken Tacos
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Ingredients
- 1.5 lbs. boneless skinless chicken breast, raw
- 1 tbsp. smoked paprika
- 1 tbsp. garlic powder
- 1 tsp.. salt
- 1 tsp. black pepper
- 1/4 to 1 tsp. tsp cayenne pepper
Pineapple Salsa
- 1 cup (150g) chopped pineapple
- 2 medium vine tomatoes (200g)
- 1/2 cup (50g) thinly sliced red onion
- 1/4 cup chopped cilantro (loosely packed)
- 1/2 tbsp. lime juice
- 1/4 tsp. salt
Tacos
- La Banderita Carb Counter Snack Size Tortillas
- thinly sliced cabbage
- fresh chopped cilantro
- la crema sauce of choice
Instructions
- You will want to prep your salsa first and let it set in the fridge for at least 30 minutes before serving. Using a cutting board, chop all of your salsa ingredients and add them to a large bowl. Top with salt and lime. Cover, shake together well, and place in the fridge to marinate.
- Preheat the air fryer and prep your chicken and cut it into thin strips. For instructions on how to cook in the oven or BBQ see the above section. Add all the blackened seasoning ingredients to a bowl and combine with the chicken. Place chicken strips in a single layer to the air fryer pan and cook at 380 degrees Fahrenheit for 8 minutes.
- While the chicken cooks finely slice your cabbage and any other toppings desired like cilantro, la crema or cotija cheese.
- Brown your tortillas over medium-high heat. We like to throw them directly onto the stovetop flame. You can also broil them in the oven or toss them on the BBQ until they have dark golden brown marks. Top the tortillas with cabbage, Air Fryer Blackened Chicken, pineapple salsa, fresh cilantro, lime juice and crema.Serve: this recipe makes 12 snack size tacos using La Banderita Snack Size tortillas. 1 tortilla, pinch of cabbage, approximately 1.5 oz. cooked chicken and approximately 30 grams of salsa.
Notes
- All nutrition facts are an estimate and will change with any substitutions.
- Use chicken thighs or tenders for more flavor.
- Always place chicken in an even layer in the air fryer so they cook evenly. You may have to work in batches.
These tacos were delicious! And I could eat that pineapple salsa by itself with a spoon lol. Thanks for another great recipe!
Can the cilantro be omitted?
Sure!
delish!!! the salsa is the perfect touch to our already loved blackened chicken!
Are the macros for one taco?
Yes, makes 12.
OMG. No words. So delish! Don’t change a thing. I made mine with coconut rice and black beans.