30-Minute Cajun Chicken Tacos with Sweet & Spicy Tomato Salsa

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Today is Totally Absolutely Cajun Chicken Taco Thursday >>> Little chicken bites get coated in the most glorious spicy cajun marinade, threaded on a stick, baked to tender perfection, stuffed in tacos with rice, cilantro, and an awesome 5-minute Sweet & Spicy Pineapple Salsa. Cinco de Mayo is next week, but these Cajun tacos are stealing the show around here!! BONUS: Mix it all together with some sour cream and cheddar cheese and make the most epic burrito ever.

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As you probably know…. IT’S ALMOST SUMMER. Yes. Yes. Yes. x100000000. I want summer and all it’s yummy meals!

Bring on the hot off the grill chicken kebabs bursting with flavor and bright pineapple mingled with all the goods. AKA these tacos 🙂
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Spoiler alert… my secret to making the easiest homemade salsa ever is canned diced tomatoes. Yes. It just can’t be beat… so much easier than cooking the tomatoes, and who wants to spend more time in the kitchen than they need to?

ALSO… the secret to making the best salsa ever is pineapple. The contrasting flavors are everything.

For the salsa, we’ve got Hunt’s diced tomatoes (get a coupon for diced tomatoes HERE!!), a pre-pulverized mixture of onion/garlic/spices, cilantro, pineapple, and lime juice:

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Give it a few pulses and you get…..
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The most glorious blend of cajun spices, savory tomato flavors, zesty lime juice, and sweet pineapple! Mmmmmm. I could not stop eating this stuff!

You can find Hunt’s diced tomatoes at your local Walmart in the canned vegetable aisle:

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As we said earlier, summer is right around the corner… and summer for us means… cookouts! Around here, taco/burrito bars are a huge hit- and they couldn’t be easier. We set out all the tortillas, meats, and toppings on a table and let people serve themselves – it’s so quick and easy for feeding a crowd.

I’m so excited to serve these spiced up, flavor packed tacos at our next cookout – I already now they are going to be a hit! And that salsa… I might have to make a triple batch!

30-Minute Cajun Chicken Tacos with Sweet & Spicy Tomato Salsa

Ingredients:

For the Salsa:

  • 1 tablespoon olive oil
  • 1 small onion, peeled and diced
  • 2 cloves garlic, minced
  • 1 cup cilantro, lightly packed
  • 2 teaspoons ground cumin
  • 2 teaspoons cajun seasoning
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • 2 (14 oz.) cans Hunt’s petite diced tomatoes (drained for thicker salsa)
  • 1 cup pineapple, roughly chopped
  • 2 tablespoons lime juice

For the Chicken:

  • 2 tablespoons olive oil
  • 1 tablespoon cajun seasoning
  • 1 tablespoon creole seasoning
  • 2 tablespoons brown sugar
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 2 tablespoons soy sauce
  • 2 pounds chicken tenderloins

For the tacos:

  • tortillas
  • white rice
  • cilantro
  • sour cream
  • lettuce

Directions:

For the salsa:

In a small skillet, heat oil over medium-high heat. Add onions and garlic and cook until onions are translucent.

Add these onions/garlic, cilantro, cumin, cajun seasoning, salt, and black pepper to a blender. Blend until evenly chopped, scraping down the sides as needed. Add tomatoes, pineapple, and lime juice and process until desired consistency is reached. Taste and add additional, salt and pepper if desired. Set aside.

For the chicken:

Submerge 8 skewers into a baking dish filled with water until ready to thread chicken. This will prevent skewers from burning.

In a large bowl, whisk together olive oil, cajun seasoning, creole seasoning, brown sugar, paprika, black pepper, and soy sauce.

Cut the chicken tenderloins into 1 1/2-inch chunks and add to the marinade. Cover and allow to marinate for 10-20 minutes.

Preheat oven on medium broil or grill.

Grill method:

Thread the chicken onto eight presoaked wooden skewers. Grill skewers for 20-30 minutes, flipping every 10 minutes.

Oven Method:

Line a large baking sheet with foil. Set aside.

Thread the chicken onto eight presoaked wooden skewers. Transfer to prepared baking sheet and place in oven to roast. Roast vegetables for 25-30 minutes until vegetables are tender and the chicken is cooked through, flipping every 10 minutes.

Assemble Tacos:

Layer rice, chicken, salsa, and toppings. Serve immediately. Enjoy!

Be sure to check out more easy & delicious Hunt’s salsa recipes here. I’d love to hear your favorite!