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Street-Style Pineapple Jalapeño Chicken Crunch Tacos with Candied Lime Heat

Sweet, spicy, and crunchy street-style tacos bursting with pineapple, jalapeño, and candied lime heat—ready in under 30 minutes for a quick and flavorful meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Street Food
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Tacos
  • 2 cups cooked chicken chopped, leftover rotisserie or poached chicken breasts
  • 1 cup pineapple diced
  • 1 whole jalapeño minced
  • 8 small corn tortillas
  • 1 cup shredded cabbage
  • 1/2 cup shredded cheddar cheese
For the Candied Lime Syrup
  • 2 tbsp sugar
  • 1 whole lime zest from 1 lime
  • 1 whole lime juice from 1 lime
  • oil neutral oil like canola or vegetable for frying tortillas

Equipment

  • Small saucepan
  • bowl
  • Skillet
  • Paper towels

Method
 

  1. Step 1: In a small saucepan, combine sugar, lime zest, and lime juice. Bring to a gentle simmer and cook about 2 minutes until syrupy.
  2. Step 2: In a bowl, toss chopped chicken, diced pineapple, and minced jalapeño with the warm lime syrup to coat.
  3. Step 3: Heat about ¼ inch of oil in a skillet over medium heat. Fry corn tortillas one at a time for 30 seconds to 1 minute per side until golden and crisp. Drain on paper towels.
  4. Step 4: Fill each tortilla with the chicken mixture, top with shredded cabbage and cheddar cheese. Serve immediately while warm and crisp.

Notes

Pop assembled tacos under a broiler for 1 minute to melt cheese if desired. Store chicken mixture and tortillas separately in the fridge; chicken lasts up to 3 days, tortillas best same day. Try shrimp or pork as protein swaps and add crushed tortilla chips or fresh herbs for extra texture and flavor.