Pollo Adobado Tacos with Pineapple Salsa

Pollo Adobado Tacos with Pineapple Salsa ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 3 tbsp lime juice
• 2 tbsp orange juice
• 3 cloves garlic, minced
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 0.5 tsp dried oregano
• 0.75 tsp salt
• 0.5 tsp black pepper
• 1.5 cups fresh pineapple, finely diced
• 0.25 cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 0.25 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 0.25 tsp salt
• 12 corn tortillas
• 1 avocado, sliced or diced
• 0.5 cup cotija cheese, crumbled
• as needed fresh cilantro, extra for garnish

How to make Pollo Adobado Tacos with Pineapple Salsa

1. In a medium bowl, whisk together the 2 tablespoons olive oil, 3 tablespoons lime juice, 2 tablespoons orange juice, 3 minced garlic cloves, 2 teaspoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 3/4 teaspoon salt, and 1/2 teaspoon black pepper to create the adobo marinade.
2. Pat the 1.5 pounds of chicken thighs dry with paper towels. Place the chicken into the bowl with the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to penetrate the chicken.
3. While the chicken marinates, prepare the pineapple salsa: In a separate medium bowl, combine the 1.5 cups finely diced fresh pineapple, 1/4 cup finely diced red onion, 1 minced jalapeño, 1/4 cup chopped fresh cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt. Stir gently to combine and set aside.
4. Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated chicken thighs, shaking off any excess marinade.
5. Cook the chicken for 5-7 minutes per side, or until deeply browned and cooked through, reaching an internal temperature of 165°F (74°C). Adjust heat if necessary to prevent burning the marinade.
6. Remove the cooked chicken from the skillet and let it rest on a cutting board for 5 minutes. Resting allows the juices to redistribute, ensuring tender and flavorful chicken.
7. After resting, slice the chicken thighs into bite-sized strips or dice them for easy taco assembly.
8. Warm the 12 corn tortillas according to package directions, either in a dry skillet over medium heat for about 30 seconds per side until pliable, or wrapped in foil in the oven at 300°F (150°C) for 10-15 minutes.
9. To assemble the tacos, place a generous portion of the sliced adobo chicken onto each warm tortilla.
10. Top the chicken with a spoonful of the fresh pineapple salsa, a few slices or cubes of avocado, a sprinkle of crumbled cotija cheese, and a garnish of extra fresh cilantro. Serve immediately.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.