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

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

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 recipe, ready in about 27 minutes, pairs boneless skinless chicken breasts, olive oil, chili powder 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into thin strips boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup, diced pineapple chunks
• 1/2 cup, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 1 small, seeded and minced jalapeño
• 2 tbsp, chopped fresh cilantro
• 2 tbsp, freshly squeezed lime juice
• 1/2 cup sour cream
• 8 small, warmed corn tortillas

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.