CHILI LIME CHICKEN TACOS WITH GRILLED PINEAPPLE SALSA
CATEGORIES
INGREDIENTS
  • Cooking Time: 25 minutes
  • Servings: 2-4
  • Preparation Time: 10 minutes
  • 1 recipe All Purpose Chili Lime Chicken
  • 1 recipe Grilled Pineapple Salsa
  • 4 flour tortillas (or 6-8 corn tortillas)
  • 1/2 cup favorite cheese, more or less
DIRECTIONS
  1. Chili Lime Chicken
  2. INGREDIENTS
  3. 1 pound chicken breasts pounded to 1/2 inch thickness
  4. Chili Lime Rub
  5. 2 tablespoons olive oil
  6. 1 teaspoon chili powder
  7. 1-4-1/2 teaspoon chipotle chili powder (optional for more heat)
  8. 1/2 teaspoon ground cumin
  9. 1/2 teaspoon smoked paprika
  10. 1/2 teaspoon onion powder
  11. 1/2 teaspoon garlic powder
  12. 3/4 teaspoon salt
  13. 1/4 teaspoon pepper
  14. 1 teaspoon brown sugar
  15. fresh-squeezed lime juice from 1 lime (about 2 tablespoons)
  16. Lime zest from 1 lime
  17. In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Timer permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking.
  18. STOVETOP DIRECTIONS
  19. If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
  20. Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.
  21. Garnish with extra fresh lime juice if desired.
  22. GRILLING DIRECTIONS
  23. If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
  24. Meanwhile, grease and preheat the grill to medium heat, 375-450°F.
  25. Grill chicken undisturbed for for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)
  26. Grilled Pineapple Salsa
  27. INGREDIENTS
  28. 1/2 ripe pineapple, trimmed and sliced
  29. 1 large red bell pepper, seeded and quartered
  30. 1/2 small red onion, peeled and cut in half (so you have 2 quarters of whole onion)
  31. 1 jalapeno, whole
  32. 1/2 cup loosely packed cilantro, finely chopped
  33. 1 tablespoon lime juice
  34. 1/4 teaspoon ground ginger
  35. 1/4 teaspoon ground cumin
  36. salt and pepper to taste
  37. olive oil
  38. Remove chicken from grill and let rest 5 minutes before slicing.
  39. Grease grill and heat to medium high heat.
  40. Drizzle red onions with olive oil and thread onto a skewer (if using a wooden skewer, soak skewer in water for at least 30 minutes beforehand). Drizzle red bell pepper quarters and jalapeno with olive oil to lightly coat.
  41. Working in batches as needed depending on grill size, grill pineapple and vegetables at medium high heat until tender and lightly charred all over, about 12 minutes for the onions, turning occasionally, about 8-10 minutes for the pineapple, or until caramelized, flipping once, 6 minutes for the red bell peppers, flipping once, and jalapeno for 3-5 minutes, turning occasionally.
  42. Once cool enough to handle, dab off any excess oil with paper towels from vegetables and chop pineapple (cutting around core), red bell peppers, and onions. Devein and deseed jalapeno and dice, reserving some of the seeds if desired.
  43. Toss pineapple, red bell pepper, red onion, jalapeno, cilantro, lime juice, ginger, cumin and salt and pepper to taste in a large bowl. If you would like it spicier, add some of the jalapeno seeds to taste.
  44. Can be served immediately or even better chilled.
  45. Avocado Crema
  46. 1 medium avocado
  47. 1/2 cup sour cream
  48. 2 tablespoons mayonnaise
  49. 1 tablespoon lime juice
  50. 1/2 teaspoon salt
  51. 1/4 teaspoon ground cumin
  52. 1/4 teaspoon garlic powder
  53. *************************************************************************
  54. Prepare Chili Lime Chicken And Grilled Pineapple Salsa according to directions.
  55. To make the Avocado Crema, add all the Crema ingredients to your blender and blend until smooth, scraping sides down as needed. May make 4 hours ahead of time and refrigerate in an airtight container.
  56. To assemble, melt cheese on tortillas in the microwave or stovetop then top with Chili Lime Chicken, Pineapple Salsa followed by Avocado Crema.