Chili Lime Chicken Tacos with Grilled Pineapple Salsa
Author: Nicole Morrissey
Prep time:
Cook time:
Total time:
Serves: 5 servings (2 tacos each)
Ingredients
Chili Lime Chicken Tacos:
4 Tbsp olive oil
2 tsp chili powder
1 tsp chipotle chili powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
2 tsp brown sugar
¼ tsp cayenne pepper
zest of 1 lime
juice of 2 limes
2 lbs boneless, skinless chicken breasts
10 (6-inch) corn tortillas
Grilled Pineapple Salsa:
½ ripe pineapple, trimmed, cored and sliced
1 red bell pepper, seeded and quartered
½ red onion, peeled and cut in half
1 jalapeno, whole
½ cup fresh cilantro, finely chopped
¼ tsp ground ginger
¼ tsp ground cumin
¼ tsp salt and black pepper to taste
Avocado Crema:
½ avocado
¼ cup nonfat plain Greek yogurt
1 Tbsp light mayonnaise
1 Tbsp lime juice
¼ tsp salt
¼ tsp ground cumin
¼ tsp garlic powder
Instructions
To make the chicken, combine the olive oil and next 12 ingredients (through lime juice) in a ziplock bag; massage bag to mix well and add chicken. Turn to coat and refrigerate for 4 hours, or overnight. Allow chicken to sit at room temperature for 15-30 minutes before cooking.
To make the salsa, preheat grill to 400 degrees F and grill pineapple, bell pepper, onion, and jalapeno until charred, about 4-5 minutes per side. Remove from grill and allow to cool slightly. Dice the grilled ingredients and combine in a medium bowl with the cilantro, ginger, cumin, salt, and pepper; toss well and refrigerate until ready to serve.
To cook the chicken, grill for 6-8 minutes per side or cook in a nonstick skillet over medium heat for 10-12 minutes, turning once, or until cooked through. Remove chicken to a cutting board; allow to rest for 5 minutes before slicing.
Meanwhile, combine the avocado crema ingredients in a mini food processor or blender and pulse until nearly smooth; set aside.
To assemble, layer ~3.5 ounces of chicken in each tortilla and top with salsa and avocado crema. Serve immediately.