Blackened Chicken Tacos
These tacos are of one the most requested recipes in my office- they are spicy, sweet, tangy and offer loads of texture.
1/4 Cup Blackening Rub
2 pounds boneless, skinless chicken breasts - cut into 1 inch strips
2 Tablespoons canola oil
2 avocados, peeled, pitted and diced
2 cups pineapple, cubed
1/2 cup sour cream
1 lime, zested and juiced
1 Red onion
2 teaspoons salt
2 teaspoons brown sugar
1 cup white vinegar
1 cup water
Quick Pickled Red Onions
In a shallow bowl ( I prefer a pie plate) add the Blackening Rub and the chicken strips, toss to coat.
Heat a large cast iron skillet or non-stick saute pan over medium-high heat. Add chicken and cook until browned, about 3 minutes on each side or until internal temperature reaches 160ºF.
Remove the chicken from pan and add in the pineapple. Cook 2-3 minutes per side or until slightly charred.
Remove the pineapple from pan and add tortillas, one at a time to warm.
In a small bowl combine the sour cream, lime juice and zest.
Assemble tacos with blackened chickened, pineapple, avocado, picked red onions, cilantro and lime crema.
To Make Pickled Red Onions
Thinly slice a red onion. Place in a microwave-safe bowl with 2 teaspoons each salt and brown sugar; 1 cup each water and white vinegar. Microwave for 3 minutes. Let mixture come to room temperature.Drain and chill until ready to use.