Blackened Chicken Tacos with Pineapple Pico de Gallo
These Blackened Chicken Tacos with Pineapple Pico de Gallo are made with fresh chicken breasts and fresh ingredients to make the pineapple pico de gallo.
Servings: 6 servings
Calories: 299kcal
Ingredients
- 4 chicken breasts boneless, skinless
- 1 teaspoon paprika
- ¼ teaspoon salt
- ½ teaspoon cayenne
- ½ teaspoon dried thyme
- ¼ teaspoon white pepper
- ¼ teaspoon onion powder
- 2 tablespoon butter
- Pineapple Pico de Gallo
- 6 soft tortilla shells warmed
Instructions
- Preheat oven to 450°F
- Pound chicken breasts if need to thin them.
- In a small bowl, add together the paprika, salt, cayenne, dried thyme, white pepper, and onion powder. Set aside.
- Heat a cast iron skillet or a thick bottomed skillet on the stove on high heat. Let it heat for about 5 minutes.
- Melt 2 tablespoon of butter and dip each side of the chicken breasts into the butter and cover well.
- Sprinkle the spices on both sides of the chicken breasts.
- Once skillet is hot, sear each side of the chicken breasts for 30 seconds.
- Lay the seared chicken breasts on an aluminum foil-lined baking sheet and bake in the oven for 12 minutes.
- Meanwhile, make the Pineapple Pico de Gallo according to directions.
- After the chicken breasts are done cooking, take them out of the oven and cover with aluminum foil to keep the moisture in. Allow about 5 minutes.
- Slice the chicken into small strips and fill the warmed tortilla shells.
- Top with pineapple pico de gallo and serve.
Nutrition
Serving: 1serving | Calories: 299kcal | Carbohydrates: 15g | Protein: 35g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 523mg | Potassium: 609mg | Fiber: 1g | Sugar: 1g | Vitamin A: 399IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 2mg
