Pan-Seared Chicken Tacos with Pineapple Salsa and Cilantro Lime Crema

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken strips topped with sweet pineapple salsa and a zesty cilantro lime crema, wrapped in warm corn tortillas. This mexican-inspired cinco de mayo ready in about 27 minutes pairs olive oil, chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 15 min Cook: 12 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, toss 1 lb chicken breast strips with 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  2. Step 2: Heat a large skillet over medium-high heat and sear the chicken strips for 4-5 minutes per side until golden brown and cooked through.
  3. Step 3: In a separate bowl, combine 1 cup diced pineapple chunks, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1 small minced jalapeño, 2 tbsp chopped fresh cilantro, and 1 tbsp lime juice. Mix gently.
  4. Step 4: In a small bowl, whisk together 1/2 cup sour cream, 1 tbsp lime juice, and 1 tbsp chopped fresh cilantro to create the cilantro lime crema.
  5. Step 5: To assemble, place warm corn tortillas on a plate, add cooked chicken strips, top with 2-3 tbsp pineapple salsa, and drizzle with cilantro lime crema.
  6. Step 6: Serve immediately with extra lime wedges if desired.

Frequently asked questions

How long does Pan-Seared Chicken Tacos with Pineapple Salsa and Cilantro Lime Crema take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken Tacos with Pineapple Salsa and Cilantro Lime Crema?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken Tacos with Pineapple Salsa and Cilantro Lime Crema?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken Tacos with Pineapple Salsa and Cilantro Lime Crema for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chicken Tacos with Pineapple Salsa and Cilantro Lime Crema?

Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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