Chili Lime Chicken Tacos with Grilled Pineapple Salsa

By Jaclyn

Ingredients

• Chili Lime Chicken:
• 1 lb chicken breasts pounded to 1/2 inch thickness
• Chili Lime Rub:
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1-4-1/2 teaspoon chipotle chili powder (optional for more heat)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon brown sugar
• fresh-squeezed lime juice from 1 lime (about 2 tablespoons)
• Lime zest from 1 lime
• Grilled Pineapple Salsa:
• 1/2 ripe pineapple, trimmed and sliced
• 1 large red bell pepper, seeded and quartered
• 1/2 small red onion, peeled and cut in half (so you have 2 quarters of whole onion)
• 1 whole jalapeno
• 1 tablespoon lime juice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cumin
• salt and pepper to taste
• olive oil
• 4 flour tortillas or 6-8 corn tortillas
• 1/2 cup favorite cheese, more or less
• Avocado Crema:
• 1 medium avocado
• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon garlic powder

Preparation

Step 1

1. CHICKEN DIRECTIONS
- In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Time 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.

STOVETOP DIRECTIONS
If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
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.

2. GRILLED PINEAPPLE SALSA DIRECTIONS:
Grease grill and heat to medium high heat.
Drizzle red onions with olive oil. Drizzle red bell pepper quarters and jalapeno with olive oil to lightly coat.
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.
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.
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.
Can be served immediately or even better chilled.

3. AVOCADO CREMA DIRECTIONS:
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.

4. ASSEMBLE TACOS:
To assemble, melt cheese on tortillas in the microwave or stovetop then top with Chili Lime Chicken, Pineapple Salsa followed by Avocado Crema.