Smoky Chipotle Chicken Tacos with Charred Pineapple-Habanero Salsa

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Boneless chicken thighs get a smoky chipotle-honey marinade, seared hot for charred edges, then tucked into warm corn tortillas with a sweet-spicy charred pineapple-habanero salsa, buttery avocado, and salty cotija. This is a fast, weeknight taco that delivers real depth without hours of braising.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 52 gCarbs
• 7 gFiber
• 14 gSugar
• 38 gProtein
• 880 mgSodium
• 720 mgPotassium
• 140 mgCalcium
• 3 mgIron
• 35 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the chipotle chicken

• 1.5 lb boneless skinless chicken thighs
• 2 tbsp chipotle peppers in adobo sauce
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp honey
• 1 tsp kosher salt
• 1/2 tsp black pepper

For the charred pineapple-habanero salsa

• 1.5 cups fresh pineapple, cut into 1/2-inch wedges
• 1/2 small red onion, finely diced
• 1 habanero pepper, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp fresh lime juice
• 1/2 tsp kosher salt

For assembling

• 8 small corn tortillas
• 1 large ripe avocado, sliced
• 1/3 cup crumbled cotija cheese
• 1 lime, cut into wedges

Directions

1. In a blender or small bowl, combine the chipotle peppers, olive oil, cumin, smoked paprika, honey, salt, and pepper. Pat the chicken thighs dry and toss them in the marinade; let sit while you prep the salsa.
2. Heat a dry cast-iron skillet over high heat until smoking. Char the pineapple wedges for 1-2 minutes per side until dark grill marks appear. Let cool slightly, then dice into 1/2-inch pieces. In a medium bowl, toss the charred pineapple with red onion, habanero, cilantro, lime juice, and salt. Set aside.
3. Wipe out the skillet and return it to medium-high heat. Cook the marinated chicken thighs for 5-6 minutes per side, pressing gently, until deeply charred on the outside and a thermometer inserted in the thickest part reads 165 F.
4. Transfer the chicken to a cutting board, tent loosely with foil, and rest for 5 minutes. Slice across the grain into 1/2-inch strips.
5. Warm the tortillas directly over a gas flame for 10-15 seconds per side until pliable with light char spots, or heat them in a dry skillet. Stack two tortillas per taco for sturdier bites.
6. Build each taco with a few slices of chipotle chicken, a generous spoonful of pineapple-habanero salsa, avocado slices, and a sprinkle of cotija.
7. Serve immediately with lime wedges for squeezing over the top and extra salsa on the side.

Cook’s Notes

• Always seed the habanero and wash your hands thoroughly; leave a few ribs in if you want more heat.
• Patting the chicken dry before marinating helps the chipotle paste cling and promotes better char.
• Char tortillas over an open gas flame for the best flavor, but a hot dry cast-iron pan works nearly as well.
• The salsa tastes even better after sitting 15-20 minutes, so make it first while the chicken marinates.
• Leftover chicken and salsa keep separately in the fridge for up to 3 days; assemble tacos fresh for best texture.

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