Chicken Tacos with Pineapple Mango Salsa

 Pineapple Mango Salsa Ingredients

• 2 tablespoons freshly squeezed lime juice from approximately 2 limes
• 1 tablespoon minced fresh jalapeno
• 3 tablespoons finely chopped red onion
• 1 small garlic clove finely grated 
• 2 cups chopped fresh pineapple
• 2 cups chopped fresh mango
• ½ cup chopped red bell pepper
• 1 tablespoon chopped parsley or cilantro
• Salt and pepper to taste

Chicken Tacos

• 
  
  ▢ 1 ½ pounds boneless skinless chicken breast
• ▢ 2 tablespoons lime juice, plus zest of 1 lime
• ▢ 1 teaspoon honey
• ▢ 1 ½ teaspoons ground cumin
• ▢ 1 teaspoon chili powder
• ▢ ¾ teaspoon smoked paprika
• 
  
  ▢ ¾ teaspoon kosher salt
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon black pepper
• ▢ ¼ teaspoon oregano, dried
• ▢ ¼ teaspoon cayenne pepper, ground
• ▢ 3 tablespoons olive oil, divided
• ▢ 8 tortillas, flour or corn, 6-inch

Instructions 

• Thinly slice or pound out the chicken to ½-inch thickness. Add it to a large resealable plastic bag.
• To make the marinade, in a small bowl whisk together the lime zest, lime juice, honey, cumin, chili powder, paprika, salt, onion powder, garlic powder, black pepper, oregano, cayenne pepper, and 2 tablespoons olive oil. Pour into the large resealable plastic bag with the chicken.
• Coat the chicken evenly with the marinade. Press out as much air as possible and seal. Marinate at room temperature for 20 minutes or up to 1 hour (refrigerate after 1 hour), or marinate refrigerated overnight (1-day max).
• Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon of oil, once it begins to shimmer, add the chicken. Cook until golden brown, about 5 minutes. Flip the chicken over, lower the heat to medium. Cook until the internal temperature reaches 165°F (75ºC), about 4 to 6 minutes.
• Move chicken to a cutting board and allow it to rest for 5 minutes. Thinly slice chicken lengthwise into long strips.
• Heat a pan over medium heat, heat the tortillas on each side until warm and lightly browned. 
• Fill tortillas with chicken, salsa, thinly sliced white cabbage and any additional toppings. Serve with lime wedges if desired.