Pineapple Chicken Tacos with Homemade Cilantro Tortillas

It’s cinco de mayo!  Impress your friends by making your very own corn tortillas.  I promise the extra effort is worth it!  Ever since I went to Mexico last summer for a mission trip I have been obsessed with pineapple on tacos.  How did I not discover this before?! Pineapple Chicken Tacos with Homemade Cilantro Tortillas is a simple recipe, but the everything works together perfectly.  Ole!

This makes around 12 tortillas.  Here is what masa looks like:

In a large bowl mix salt, cilantro and masa together.  Pour hot water and and mix with a spoon and then your hands to form a big ball.

The dough should be firm when touched, not too dry or too sticky.    Cover the dough with a clean kitchen towel and let sit for 30 minutes to an hour.

Preheat a griddle or pan over medium-high heat.  Pinch off a golf ball size piece of masa and roll into a ball.  Put the masa ball between 2 pieces of plastic wrap or wax paper.  Use a tortilla press or rolling pin to flatten.  Remove the flattened masa from the plastic wrap and cook on a hot griddle for 30 seconds to 1 minute (until brown marks start forming).  Flip the tortilla over and cook for the same amount of time.  Remove the tortilla and store between a cloth napkin or tortilla warmer to keep warm.

Repeat until you have used up your masa.

For the chicken, whisk all spices together and rub evenly all over chicken breasts.  Allow chicken to sit for 30 minutes at room temperature (if possible) or  make the night before and keep in the fridge over night.

Heat a large non-stick skillet over medium high heat. Add chicken and cook 3-5 minutes.  Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness) or until chicken is cooked through.

Slice your chicken into strips.  Pile your cilantro tortilla with chicken, onion, avocado, pineapple and salsa verde.  Finish with a sprinkle of cilantro.

Pineapple Chicken Tacos with Homemade Cilantro Tortillas

  • Yield: 4 servings
  • Prep Time: 1 hour
  • Cook Time: 20 min

Ingredients

  • For the Homemade Cilantro Tortillas -
  • 2 cups masa harina (you can get these at specialty food stores or order online. I got mine from target!)
  • 1 1/2 cups of hot water
  • 1/4 cup cilantro chopped
  • 1/2 tsp salt
  • For the Chicken –
  • 2 boneless skinless chicken breasts
  • 2 Tbsp olive oil
  • 1 tsp chipotle chili powder
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 Tbsp lime juice
  • Taco Toppings -
  • 1 avocado sliced into strips
  • 1 white onion chopped
  • 1 cup of fresh pineapple chopped into bit-sized pieces
  • 1/2 cup salsa verde (your favorite jar works great!)
  • Fresh cilantro for garnish

Instructions

  1. This makes around 12 tortillas. In a large bowl mix salt, cilantro and masa together. Pour hot water and and mix with a spoon and then your hands to form a big ball. The dough should be firm when touched, not too dry or too sticky. Cover the dough with a clean kitchen towel and let sit for 30 minutes to an hour. Preheat a griddle or pan over medium-high heat. Pinch off a golf ball size piece of masa and roll into a ball. Put the masa ball between 2 pieces of plastic wrap or wax paper. Use a tortilla press or rolling pin to flatten. Remove the flattened masa from the plastic wrap and cook on a hot griddle for 30 seconds to 1 minute (until brown marks start forming). Flip the tortilla over and cook for the same amount of time. Remove the tortilla and store between a cloth napkin or tortilla warmer to keep warm. Repeat until you have used up your masa.

  2. For the Chipotle Chicken, whisk all spices together and rub evenly all over chicken breasts. Allow chicken to sit for 30 minutes at room temperature (if possible) or make the night before and keep in the fridge over night. Heat a large non-stick skillet over medium high heat. Add chicken and cook 3-5 minutes. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness) or until chicken is cooked through.

  3. Slice your chicken into strips. Pile your cilantro tortilla with chicken, onion, avocado, pineapple and salsa verde. Finish with a sprinkle of cilantro.

 

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