Description
These crispy chicken and pineapple tacos combine tender, spiced chicken strips with a vibrant pineapple salsa and creamy avocado, topped with crunchy fried chicken skin for an exciting twist. Perfectly balanced with smoky chipotle mayo and fresh lime juice, this easy-to-make dish brings a burst of bold flavors and textures ideal for a fun weeknight dinner or casual gathering.
Ingredients
Scale
Chicken and Marinade
- 6 skin-on boneless chicken thighs
- 2 tsp smoked paprika
- 2 tsp ground coriander
- 2½ tbsp olive oil
- 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
Sauces and Garnishes
- 3 tbsp mayonnaise
- 100ml soured cream
- ½ tbsp chipotle paste
- 1 large ripe avocado
- 1 lime, juiced (for avocado mash)
- Salt and pepper, to taste
- 8 small flour tortillas
Instructions
- Prepare the Chicken: Remove the skin from the chicken thighs and set the skins aside. Slice the chicken meat into strips. In a bowl, toss the chicken strips with smoked paprika, ground coriander, 2 tbsp olive oil, and a good pinch of salt. Cover and marinate for at least 1 hour, or up to 24 hours for deeper flavor infusion.
- Make the Pineapple Salsa: Cut the pineapple lengthwise, remove the core, and dice the flesh into small cubes. Combine the pineapple cubes in a bowl with finely chopped red onion, red chilli, chopped coriander, and lime juice. Mix well and set aside to let the flavors meld.
- Cook the Chicken Skin: Heat the remaining ½ tbsp of olive oil in a non-stick frying pan over high heat. Season the reserved chicken skins with salt and fry them for 3-5 minutes on each side until golden brown and crispy. Remove and drain on kitchen paper to absorb excess oil.
- Fry the Chicken Strips: Using the same pan, add the marinated chicken strips and fry over medium-high heat for 10-12 minutes, turning halfway through until the chicken is cooked through and browned.
- Prepare the Sauces: In one bowl, mix mayonnaise, soured cream, and chipotle paste together until smooth to create the spicy creamy sauce. In another bowl, mash the ripe avocado with lime juice, salt, and pepper to taste to make a fresh avocado mash.
- Warm the Tortillas: Preheat the oven to 180°C (160°C fan)/gas mark 4. Place the flour tortillas on a baking tray and warm them in the oven for 5-7 minutes. Alternatively, microwave the tortillas for 1-2 minutes until warm and pliable.
- Assemble and Serve: Let everyone build their own tacos by spreading the chipotle sour cream sauce on the tortilla, then adding the mashed avocado, cooked chicken strips, pineapple salsa, and finally crumbled crispy chicken skin on top for added crunch and flavor.
Notes
- Marinating the chicken overnight intensifies the smoky and spiced flavors.
- Adjust the amount of chipotle paste according to your preferred spice level.
- For a gluten-free version, substitute flour tortillas with corn tortillas.
- Make sure to not overcook the chicken skin to keep it crispy and avoid burning.
- You can prepare the salsa and sauces ahead of time for quicker assembly.
- Prep Time: 15 minutes (plus 1 hour marinating)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-inspired
Keywords: crispy chicken tacos, pineapple salsa, chipotle mayo, avocado tacos, spiced chicken, taco recipe, easy weeknight dinner
