Tacos de pollo con salsa de piña and cilantro Recipe
These tacos are made with juicy pieces of chicken in a light, citrusy marinade, served with a fresh salsa of pineapple, red onion, and cilantro. In Mexico this combination of sweet fruit and spicy chili is very popular at street stalls, especially in the evenings when everyone is looking for something filling but not heavy. The dish is a bit like Hawaiian pizza, only in a much tastier tortilla version.
Juicy marinated chicken, sweet-and-spicy pineapple salsa, and warm corn tortillas create a fresh, light take on classic street-style tacos that feels festive but is easy enough for a weeknight.
Chef's tips
Don’t overcook the chicken—thin strips cook quickly and stay much juicier if you take them off the heat as soon as they are no longer pink inside. Taste the salsa and adjust the lime, salt, and chili so it’s bright and balanced; it should be a little more intense than a regular salad, because it’s the main source of freshness in the tacos.
How to serve
Serve the tacos family-style: set out a bowl of hot chicken, a bowl of pineapple salsa, warm tortillas wrapped in a clean kitchen towel, extra cilantro, and lime wedges so everyone can build their own. Add a simple green salad, refried or stewed beans, and tortilla chips with guacamole for a complete meal.
Ingredients
- chicken breast boneless and skinless, cut into thin strips - 500 g
- corn tortillas small, about 12–15 cm in diameter - 8 piece
- pineapple fresh, cut into small cubes - 250 g
- red onion finely diced - 0.5 piece
- fresh cilantro chopped leaves and tender stems - 3 tablespoons
- lime juice and zest from one, the second cut into wedges for serving - 2 piece
- garlic finely chopped or grated - 2 cloves
- fresh chili pepper seeded, finely chopped; amount according to desired heat - 1 piece
- vegetable oil for frying the chicken - 2 tablespoons
- sweet paprika, ground for seasoning the chicken - 1 teaspoon
- ground cumin adds a typical Mexican aroma - 0.5 teaspoons
- salt to taste, for the chicken and the salsa
- ground black pepper to taste
Preparation
- Cut the chicken into thin strips and place in a bowl. Add 1 tablespoon of oil, the sweet paprika, cumin, half of the garlic, 1 tablespoon of lime juice, and a pinch of salt and pepper. Mix with your hand so every piece is coated in the marinade, then set aside for at least 15 minutes.
- In a separate bowl combine the finely diced pineapple, red onion, chopped chili pepper, 2 tablespoons of cilantro, the remaining garlic, the zest of one lime, and 1–2 tablespoons of lime juice. Gently mix, season with salt to taste, and set aside to let the flavors meld.
- Heat a large frying pan over medium heat and add the remaining 1 tablespoon of oil. When the oil is hot, add the marinated chicken and spread it out in a single layer.
- Fry the chicken for 6–8 minutes, stirring every so often, until the meat is no longer pink inside and lightly browned. If the pieces are very thin, the time may be shorter—cut one piece to check that there is no raw center.
- Warm the tortillas: place them on a dry, hot pan for 20–30 seconds on each side, until they are soft and pliable but not crispy.
- Place a portion of chicken on each warm tortilla and top with 2–3 tablespoons of pineapple salsa. Sprinkle with the remaining cilantro.
- Serve the tacos immediately with lime wedges for squeezing over just before eating.
Storage
Kurczaka i salsę przechowuj osobno w zamkniętych pojemnikach w lodówce do 2 dni. Tortille trzymaj w szczelnym woreczku i podgrzewaj na suchej patelni tuż przed podaniem.
