Blackened Chicken Tacos
5
from
1
Review
Ingredients
Adjust Servings
1.5 lbs. chicken breast, raw | |
1 tbsp smoked paprika | |
1 tbsp garlic powder | |
1 tsp salt | |
1 tsp black pepper | |
1/4 to 1 tsp cayenne pepper | |
thinly sliced cabbage | |
La Banderita Carb Counter Snack Size Tortillas |
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 |
Nutritional Information
156
Calories
2
Fat (g)
14
Carbs (g)
21
Protein (g)
Directions
1.
You will want to prep your salsa first and let it set in the fridge for at least 30 minutes before serving.
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2.
Chop pineapple and tomatoes into small bite size pieces, finely dice cilantro and add to a bowl. Slice the red onion as thin as you can and chop in half, add the the bowl. Top with salt and lime. Cover, shake together well and place in the fridge to marinate.
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3.
For the chicken. Preheat the air fryer and prep your chicken and cut into strips. For instructions on how to cook in the oven or BBQ see blog post. Add all seasonings to a bowl and combine with the chicken. Add 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.
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4.
Brown your tortillas, we like to throw directly onto the stovetop flame. You can also broil in the oven or toss on the BBQ. Top tortillas with cabbage, chicken and pineapple salsa. Serve your blackened chicken tacos and enjoy!
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.
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OMG. No words. So delish! Don’t change a thing. I made mine with coconut rice and black beans.