Spicy Chipotle Chicken Street Tacos with Pineapple Pico

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 12 small corn tortillas
• 2 tbsp minced + 1 tbsp sauce chipotle peppers in adobo
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1.25 tsp kosher salt
• 1.5 cups fresh pineapple, diced
• 1/2 cup red onion, finely diced
• 1 jalapeño, minced
• 1/2 cup fresh cilantro, chopped
• 1/2 cup cotija cheese, crumbled
• 1 avocado, sliced

Instructions

1. 1In a medium bowl combine minced chipotle, adobo sauce, lime juice, olive oil, garlic powder, cumin, and salt. Add the chicken thighs and toss to coat thoroughly. Marinate at room temperature 15 minutes (or up to 4 hours in the fridge).
2. 2While chicken marinates, make the pineapple pico: stir together diced pineapple, red onion, jalapeño, half the cilantro, remaining lime juice, and salt. Set aside so flavors meld.
3. 3Heat a large cast-iron skillet or grill pan over medium-high heat. Add the remaining olive oil. Cook the chicken thighs 5–6 minutes per side until deeply charred in spots and internal temperature hits 165°F.
4. 4Transfer chicken to a cutting board and rest 3 minutes. Then chop or shred into bite-size pieces. Toss the warm meat with any remaining pan juices.
5. 5Warm the corn tortillas directly over a gas flame 15–20 seconds per side until lightly charred and pliable, or wrap in a damp towel and microwave 45 seconds. Keep warm in a clean kitchen towel.
6. 6Build each taco with a generous scoop of chipotle chicken, a spoonful of pineapple pico, a few avocado slices, crumbled cotija, and a sprinkle of remaining cilantro.
7. 7Serve immediately with extra lime wedges on the side. Encourage diners to double-stack tortillas if they prefer sturdier tacos.
8. 8Any leftover chicken and pico keep well refrigerated separately for next-day lunches or quick quesadillas.