Cookwith

Name: Florida-Style Chicken Tacos with Quick Pickled Onions & Fresh Salsa
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken breasts (about 1 lb); 1 tbsp olive oil; 1 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp garlic powder; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1/4 small red onion, thinly sliced; 2 tbsp apple cider vinegar; 1/2 tsp sugar; 4 small corn tortillas; 1/2 cup diced pineapple; 1 small plum tomato, diced; 1/4 cup chopped fresh cilantro; 1 lime, cut into wedges

Florida-Style Chicken Tacos with Quick Pickled Onions & Fresh Salsa

WholesomeVanilla5580

These chicken tacos are designed for hot Florida evenings—bright, juicy, and bursting with flavor. The chicken is boldly spiced and seared for a satisfying base. Sweet pineapple and tomato salsa brings refreshing acidity and crunch, while quick-pickled red onions add punch. Warm corn tortillas tie it all together. This recipe delivers a vibrant balance of creamy, crunchy, spicy, and acidic elements in every bite—a perfect dinner for a humid night or any taco craving.

Ingredients

Instructions

In a small bowl, toss red onion with apple cider vinegar and sugar. Let sit to quick pickle while preparing other ingredients.
Preheat a skillet over medium-high heat. Pat chicken dry; rub with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
Cook chicken in skillet 4-5 minutes per side, until browned and cooked through. Let rest 3 minutes, then slice thinly against the grain.
While chicken cooks, combine diced pineapple, tomato, and cilantro in a bowl. Squeeze half the lime over, toss, and season lightly with salt.
Warm corn tortillas in a dry skillet or over an open flame until soft and charred in spots.
To assemble: Lay out tortillas, top with sliced chicken, a spoonful of pineapple salsa, pickled onions, and an extra squeeze of lime. Serve immediately.