Chili Lime Chicken Tacos

Incredible chili lime chicken taco with grilled pineapple salsa -- they cannot be beat!

The chili lime chicken alone is one of my favorite things I have ever made. It's so dang good and it really goes perfectly in a tortilla. The pineapple salsa is also wonderful and compliments the chili lime chicken in a way that nothing else could. I wasn't able to grill mine like I wanted because of the lack of propane. Oops. It always seems to happen that way. These chicken tacos are by far my favorite chicken tacos...they just have everything I'd want in a taco!

(Print)
What you need:
For the chili lime chicken:

• 1 lb. thinly sliced chicken breasts
• 2 Tbsp. olive oil
• 1 tsp. chili powder
• 1/4 to 1/2 tsp. chipotle chili powder
• 1/2 tsp. cumin
• 1/2 tsp. smoked paprika
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. brown sugar
• 1 lime

For the pineapple salsa:

• 1/2 ripe pineapple, trimmed and sliced
• 1 red bell pepper, seeded and quartered
• 1/2 small red onion, peeled and cut in half
• 1 jalapeno
• 1/2 cup cilantro, finely chopped
• 1 lime
• 1/4 tsp. ground ginger
• 1/4 tsp. cumin
• Salt and pepper
• Olive oil

For serving:

• Flour tortillas
• Shredded cheddar cheese

Directions:

1. For the chili lime chicken: whisk together ingredients (other than chicken) and then rub all over chicken. Let sit for 30 minutes at room temperature or marinate for 8 hours in refrigerator.
2. In a large skillet, cook chicken over medium high heat, getting browned on each side. Remove from pan and let sit for 5 minutes before slicing.
3. For the pineapple salsa: Grill onion (on skewers), red bell pepper, and jalapeno that have been drizzled with olive oil and grill pineapple. Turning all when needed, lightly charred on all sides. You can also broil if needed. I had to broil mine because we were out of propane. 
4. Let cool slightly and chop pineapple, red bell peppers, and onions. Seed and dice jalapeno.
5. Toss pineapple, red bell pepper, onion, jalapeno, cilantro, lime juice, ginger, cumin, and salt and pepper, to taste, together in a bowl. Refrigerate while chicken cooks, but you.
6. To serve: heat tortillas, if desired, and serve topped with chicken, salsa, and cheese.

Recipe from Carlsbad Cravings

When I'm not feeling like tacos or fruit salsa, I love this Green Chile Chicken recipe because of the roasted poblanos and pico de gallo. This simple Grilled Taco Chicken from Six Sisters' Stuff is also fantastic and super easy!

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