Description
These Grilled Chili Lime Chicken Tacos with Pineapple Avocado Salsa offer a vibrant and zesty twist on a classic favorite. Juicy chicken breasts seasoned with chili lime seasoning are grilled to perfection and paired with a refreshing pineapple avocado salsa. Served on smoky grilled tortillas and topped with crumbled cotija cheese and pickled red onions, this dish is a perfect balance of spicy, tangy, and sweet flavors for an unforgettable taco night.
Ingredients
Chicken and Marinade
- 1 pound chicken breasts
- 1 1/2 tablespoons Tajin seasoning (or chili lime seasoning)
- 3 tablespoons olive oil
Grilled Pineapple
- 6 pineapple spears
- Olive oil, for brushing or spraying
- Kosher salt and pepper, to taste
Salsa
- 1 jalapeño pepper, seeded and diced
- 1 avocado, diced
- ¼ cup diced red onion
- ¼ cup chopped fresh cilantro
- 2 to 3 tablespoons freshly squeezed lime juice
- Pinch of kosher salt and pepper
For Serving
- 8 to 12 flour tortillas (or corn tortillas if preferred)
- Crumbled cotija cheese
- Pickled red onions
Instructions
- Marinate the Chicken: In a bowl, toss the chicken breasts with chili lime seasoning evenly. Add olive oil and combine well. Cover and marinate for at least 30 minutes or preferably overnight in the refrigerator to let the flavors penetrate.
- Prepare for Grilling: Remove chicken from the fridge 30 minutes before grilling to bring it to room temperature. Preheat your grill to the highest heat setting and let it heat for about 10 minutes to ensure a good sear.
- Prepare Pineapple for Grilling: Arrange pineapple spears on a baking sheet, brush or spray with olive oil, and lightly season with kosher salt and pepper to enhance their natural sweetness and aid caramelization.
- Grill Chicken: Place the marinated chicken breasts on the hot grill grates. Grill for about 5 minutes on each side until they develop a golden char and reach an internal temperature of 165°F (74°C). Remove from grill and let rest for 10 minutes to retain juices.
- Grill Pineapple and Tortillas: While the chicken rests, grill the pineapple spears on each side until grill marks appear and they become slightly caramelized, approximately 2-3 minutes per side. Simultaneously, place tortillas on the grill just long enough to impart a smoky flavor and warm them. Keep tortillas wrapped in foil or at low temp to stay warm.
- Make the Pineapple Avocado Salsa: Chop the grilled pineapple into bite-size pieces and combine in a bowl with diced jalapeño, avocado, red onion, chopped cilantro, lime juice, and a generous pinch of salt and pepper. Stir gently to combine all flavors.
- Assemble Tacos: Chop the rested chicken into strips or bite-sized pieces. Place portions on warm tortillas, top with pineapple avocado salsa, crumbled cotija cheese, and pickled red onions for added tang and texture. Serve immediately to enjoy the fresh, vibrant flavors.
Notes
- For more heat, leave some jalapeño seeds in the salsa or add an extra jalapeño.
- Use corn tortillas for a gluten-free option.
- Chicken can be marinated overnight for deeper flavor.
- If a grill is unavailable, you can use a grill pan on the stovetop but watch carefully to avoid burning.
- Pickled red onions can be store-bought or homemade in advance to save time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican