Pineapple Poblano Salsa Tacos
These Pineapple Poblano Salsa Tacos are the perfect blend of sweet, smoky, and spicy flavors! Juicy pineapple, roasted poblano peppers, and zesty lime create a fresh and vibrant salsa that pairs perfectly with your choice of protein or veggies. Cooks in just 20 minutes, this easy taco recipe is perfect for a quick weeknight dinner or a fun taco night upgrade! 🌮🔥
Equipment
- Chef's Knife
- Cast Iron Skillet
- Cutting Board
Ingredients
Salsa:
- 3 plum tomatoes seeds removed and diced
- 2 medium poblano peppers seeds removed and finely diced
- 1 cup pineapple finely diced
- 1/2 red onion finely diced
- 1 clove garlic minced
- Salt and black pepper to taste
Tacos:
- 4 boneless skinless chicken breasts
- Juice of 2 limes
- 2 cloves garlic chopped
- 3 tablespoons Worcestershire sauce
- Salt and black pepper to taste
- 3 tablespoons olive oil
- 12 flour tortillas warmed
- Lime wedges for serving
Instructions
Make the Salsa:
- In a medium bowl, mix together the diced tomatoes, poblano peppers, pineapple, red onion, and minced garlic.
- Season with salt and black pepper to your liking. Cover and refrigerate until ready to serve.
Marinate the Chicken:
- In a shallow dish, whisk together lime juice, chopped garlic, Worcestershire sauce, salt, and pepper.
- Add the chicken breasts, ensuring they are evenly coated. Cover the dish and refrigerate for up to 2 hours.
Grill the Chicken:
- Preheat the air fryer, oven, or Ninja Foodi Grill (my favorite!!) to medium-high heat.
- Remove the chicken from the marinade, brushing off any excess. Lightly coat the chicken with olive oil.
- Grill for about 8 minutes on each side, or until fully cooked and juicy.
- Let the chicken rest for a few minutes, then slice it into 1/2-inch strips.
Assemble and Serve:
- Fill each warmed tortilla with sliced chicken and a generous scoop of pineapple-poblano salsa.
- Serve immediately with lime wedges on the side for a fresh squeeze of citrus.