Grilled Chili Lime Chicken Tacos with Pineapple Avocado Salsa
User Reviews
5
-
Prep Time
45 mins
-
Cook Time
15 mins
-
Total Time
1 hr
-
Servings
4 people
-
Course
Main Course
-
Cuisine
American
Grilled Chili Lime Chicken Tacos with Pineapple Avocado Salsa
Description
This recipe starts by marinating chicken breasts in chili lime seasoning and olive oil to infuse zesty flavors before grilling. Heating the grill to high allows the chicken to cook evenly, generating a nicely charred surface with an internal temperature of 165°F for safety and juiciness. Resting the chicken after grilling helps juices redistribute.
Alongside, pineapple spears are brushed with oil and grilled to develop grill marks and intensify sweetness through caramelization. The tortillas are also warmed on the grill, gaining a smoky note that complements the chicken and toppings.
The fresh pineapple avocado salsa, made with diced avocado, jalapeño, red onion, cilantro, and lime juice, adds creamy, spicy, and citrus elements that contrast with the smoky grilled items. Tacos assemble by layering sliced chicken, salsa, crumbled cotija cheese, and pickled onions, delivering a mix of smoky, tangy, spicy, and cool flavors in each bite.
Ingredients
- 1 pound chicken breast
- 1 1/2 tablespoons tajin seasoning or chili lime seasoning
- 3 tablespoons olive oil
- 6 pineapple spears
- salt kosher salt
- black pepper kosher salt
- 1 jalapeno pepper seeded and diced
- 1 avocado diced
- ¼ cup red onion diced
- ¼ cup cilantro chopped, fresh
- 2 to 3 tablespoons lime juice freshly squeezed
- 8 to 12 flour tortillas or corn, if that’s what you prefer
- cotija cheese for serving, crumbled
- red onions serving, pickled
Instructions
- In a bowl, toss the chicken with the chili lime seasoning all over. Add in the olive oil. Marinate the chicken for at least 30 minutes, or even overnight.
- When you’re ready to grill, remove the chicken from the fridge about 30 minutes before. Preheat your grill to the highest heat for 10 minutes.
- Place the pineapple spears on a baking sheet and brush or spray them with olive oil. You can add a sprinkle of salt and pepper too!
- Once the grill is hot, place the chicken on the grates. Grill about 5 minutes per side, until golden and charred and the internal temperature reaches 165 degrees F. Let the chicken rest for 10 minutes.
- I grill the pineapple and the tortillas at the same time as the chicken too! Place the pineapple on the grates and grill for a few minutes per side, until grill marks appear. I also throw the tortillas on the grill to get some smoky flavor! You can do this while grilling and then keep them wrapped in foil or in a very low temp to keep them warm.
- To make the salsa, chop up the grilled pineapple spears. Place them in a bowl and combine them with the jalapeño, avocado, red onion, cilantro, lime juice and a big pinch of salt and pepper. Stir to combine.
- Chop the chicken into pieces. Assemble the chicken on the tortillas and top with the pineapple salsa. I also like to add on cotija cheese and pickled onions. Serve immediately!
User Reviews
Overall Rating
5
You'll Also Love
