Description
These Crispy Chicken & Pineapple Tacos combine juicy marinated chicken strips with a vibrant homemade pineapple salsa, creamy chipotle soured cream, and mashed avocado. The chicken skin is crisped to perfection, adding an irresistible crunch to each taco wrapped in warm flour tortillas. Perfect for a flavorful, fun meal with balanced sweet, smoky, and spicy notes.
Ingredients
Scale
Chicken and Marinade
- 6 skin-on boneless chicken thighs
- 2 tsp smoked paprika
- 2 tsp ground coriander
- 2½ tbsp olive oil, divided
- Salt, to taste
Salsa
- ½ medium pineapple
- ½ small red onion, finely chopped
- 1 red chilli, finely chopped
- Small bunch of coriander, finely chopped
- 1 lime, juiced
Chipotle Sauce
- 3 tbsp mayonnaise
- 100ml soured cream
- ½ tbsp chipotle paste
Other
- 1 large ripe avocado
- 1 lime, juiced
- 8 small flour tortillas
Instructions
- Prepare the Chicken: Remove the skin from the chicken thighs and set the skin aside. Slice the chicken into strips. In a bowl, toss the chicken strips with smoked paprika, ground coriander, 2 tablespoons of olive oil, and a good pinch of salt. Cover and refrigerate to marinate for at least 1 hour or up to 24 hours for maximum flavor.
- Make the Pineapple Salsa: Cut the pineapple lengthwise and remove the core. Chop the pineapple flesh into small cubes. In a bowl, combine the pineapple cubes with finely chopped red onion, red chilli, chopped coriander, and the juice of one lime. Mix well and set aside to allow flavors to meld.
- Crisp the Chicken Skin: Heat the remaining ½ tablespoon olive oil in a non-stick frying pan over high heat. Season the reserved chicken skin with salt and fry for 3-5 minutes on each side until golden brown and crisp. Remove and place on paper towels to drain excess oil.
- Cook the Chicken: In the same pan, add the marinated chicken strips. Fry over medium-high heat for 10-12 minutes, turning halfway through, until the chicken is fully cooked through and slightly caramelized.
- Prepare the Chipotle Sauce: In a bowl, mix mayonnaise, soured cream, and chipotle paste until smooth. Set aside.
- Mash the Avocado: In another bowl, mash the ripe avocado with lime juice and season with salt and pepper to taste for a creamy, zesty topping.
- Warm the Tortillas: Preheat the oven to 180°C (160°C fan) or gas mark 4. Place the flour tortillas on a baking tray and warm for 5-7 minutes until soft and pliable. Alternatively, warm in the microwave for 1-2 minutes.
- Assemble the Tacos: Let everyone build their own tacos starting with a spread of chipotle cream, followed by mashed avocado, crispy chicken strips, fresh pineapple salsa, and finish with crumbled crispy chicken skin for added texture and flavor.
Notes
- Marinating the chicken for longer enhances the flavor but at least 1 hour is required for decent seasoning.
- Make sure to crisp the chicken skin separately for an extra crunchy texture.
- You can substitute flour tortillas with corn tortillas for a gluten-free option.
- Adjust the amount of chipotle paste to control the level of heat in the sauce.
- For a dairy-free version, replace mayonnaise and soured cream with coconut yogurt and vegan mayo.
- Prep Time: 15 minutes plus 1 hour marination
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-inspired
Keywords: crispy chicken tacos, pineapple salsa tacos, chipotle sauce, avocado tacos, easy taco recipe, Mexican food
