Chipotle Chicken Tacos with Pineapple Corn Salsa

Smoky, spicy chipotle chicken tucked into golden tortillas and topped with a sweet-and-tangy pineapple corn salsa, creamy chipotle mayo, feta cheese, and a hint of Tajín. These tacos pack bold flavor in every bite and are perfect for taco night with a twist.

Ingredients

For the Chipotle Chicken:

• 1 lb boneless, skinless chicken breast, cut into cubes

• 1 can chipotle peppers in adobo sauce

• 4 garlic cloves

• 1 tsp smoked paprika

• 1 tsp garlic powder

• Salt and pepper, to taste

• ¼ cup oil (plus 1–2 tbsp for pan-frying)

  For the Pineapple Corn Salsa:

• 1 cup diced pineapple

• 1 red bell pepper, diced

• 1 cup sweet corn kernels

• 1/2 red onion, chopped

• 1 jalapeño, chopped

• 1 tbsp fresh cilantro, chopped (optional)

• Salt and pepper, to taste

• 2 tbsp lime juice

  For the Chipotle Sauce:

• 3 tbsp reserved chipotle marinade

• ½ cup mayonnaise

  To Assemble:

• Flour tortillas

• Feta cheese, crumbled

• Tajín seasoning

• Oil, for toasting tortillas

Directions

Make the Marinade:

1. In a blender, combine the chipotle peppers in adobo sauce, garlic cloves, smoked paprika, garlic powder, salt, pepper, and 1/4 cup oil. Blend until smooth.

   Marinate the Chicken:

2. Pour the marinade over the cubed chicken, reserving 3 tablespoons for the sauce. Mix well, cover, and let marinate for 30 minutes.

   Prepare the Salsa:

3. In a bowl, combine pineapple, red bell pepper, corn, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Mix and set aside.

   Cook the Chicken:

4. Heat 1–2 tablespoons of oil in a skillet over medium heat. Add the marinated chicken and cook until browned and cooked through.

   Make the Chipotle Sauce:

5. In a small bowl, combine the reserved 3 tablespoons of marinade with 1/2 cup of mayonnaise. Mix until smooth and set aside.

   Assemble the Tacos:

6. Lightly toast each tortilla in a bit of oil for about 1 minute per side. Spread chipotle sauce on the tortilla, add the cooked chicken, spoon on some pineapple corn salsa, sprinkle with feta cheese, and finish with a dash of Tajín.