INGREDIENTS:
1 1/2 pounds chicken breast thinly sliced or pounded to 1/2 inch thickness
8 tortillas corn, 6-inch
Marinade
3/4 teaspoon smoked paprika * 1 teaspoon chili powder ground
1 1/2 teaspoons ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3/4 teaspoon kosher salt
1/2 teaspoon Pepper freshly ground
1/4 teaspoon oregano dried
1/4 teaspoon cayenne pepper ground, add more for spicier marinade
1 teaspoon honey
2 tablespoons lime juice plus zest of 1 lime
2 tablespoons olive oil
Pineapple Salsa
1 cup pineapple diced, ¼ inch
1 cup tomato diced, ¼ inch
1/4 cup red onion finely diced
2 teaspoons jalapeño minced
2 tablespoons lime juice plus zest of 1 lime
1/2 cup cilantro chopped (optional)
INSTRUCTIONS:
1. Add chicken to a large resealable plastic bag.
2. Whisk all marinade ingredients together in a bowl, and then pour over chicken into a plastic bag. Coat the chicken evenly with the marinade. Press out as much air as possible and seal. Allow marinating at room temperature for 20 minutes or up to 1 hour in the fridge. Meanwhile, make the salsa.
3. Stir all salsa ingredients in a bowl.
4. Heat a large nonstick skillet over medium-high heat. Add chicken to hot pan, cook for 5 minutes without moving. Flip the chicken over, lower the heat to medium and cook 4 to 6 minutes, or until chicken is no longer pink or internal temperature reaches 165°F. Remove pan to cutting board and allow it to rest for 5 minutes.
5. Thinly slice chicken lengthwise into long strips. Fill tortillas with chicken, salsa, and any additional topping. Serve with lime wedges if desired.
Enjoy!