Smoked Paprika Chicken Tacos al Pastor
Latin-inspired chicken tacos with smoky paprika-marinated chicken, pineapple, and fresh lime. This skillet-friendly take blends al pastor vibes with paprika patina, finishing with a bright, crave-worthy crunch.
- Prep Time: 15 min
- Cook Time: 20 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 1 large boneless skinless chicken breasts (about 1 lb total)
- 1 tablespoons smoked paprika
- ½ tablespoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ 1/2 teaspoon salt
- ½ 1/2 teaspoon black pepper
- ½ 1/4 cup pineapple juice
- 1 tablespoons orange juice
- ½ tablespoon white vinegar
- 1 tablespoons olive oil
- 4 small corn tortillas
- ½ cup diced fresh pineapple
- ½ 1/2 small red onion, finely chopped
- ½ 1/4 cup chopped cilantro
- ½ lime, cut into wedges
- ½ Optional: 1 tablespoon adobo sauce (from chipotle can)
Instructions
- Mix smoked paprika, chili powder, cumin, garlic powder, salt, and pepper in a bowl.
- Dice chicken breasts; toss with the spice mix, then whisk in pineapple juice, orange juice, vinegar, and 1 tablespoon oil. Let marinate 10 minutes.
- Heat remaining 1 tablespoon oil in a skillet over medium-high. Cook chicken 6–8 minutes, until cooked through and lightly charred; slice thinly.
- In the same pan, warm tortillas 20–30 seconds per side until pliable. Sauté pineapple and onion 2–3 minutes until caramelized.
- Assemble tacos: fill tortillas with chicken, pineapple, onion, cilantro, drizzle lime juice, and add adobo sauce if desired.
Chef’s Pro Tips
- Sear chicken well for deeper paprika flavor.
- Finish with a squeeze of lime for brightness.
Serving Suggestions
Serve with a side of picked onions and a light avocado crema if available.
Storage Instructions
Store leftovers in an airtight container up to 3 days in the fridge; reheat in a skillet or microwave.
Nutritional Estimates
Per serving · 2 servings total
| calories | 360 |
|---|---|
| protein | 28 |
| carbohydrates | 28 |
| fat | 14 |
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