Description
A vibrant and flavorful recipe for Grilled Chili Lime Chicken Tacos served with a fresh Pineapple Avocado Salsa. Perfectly seasoned chicken breasts are grilled to juicy perfection alongside charred pineapple and tortillas, then topped with a zesty, creamy salsa and crumbled cotija cheese for a delightful Mexican-inspired meal.
Ingredients
Scale
Chicken and Marinade
- 1 pound chicken breasts
- 1 1/2 tablespoons Tajin seasoning or chili lime seasoning
- 3 tablespoons olive oil
Pineapple and Salsa
- 6 pineapple spears
- Kosher salt and pepper to taste
- 1 jalapeño pepper, seeded and diced
- 1 avocado, diced
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 2 to 3 tablespoons freshly squeezed lime juice
Toppings and Serving
- 8 to 12 flour tortillas or corn tortillas
- Crumbled cotija cheese, for serving
- Pickled red onions, for serving
Instructions
- Marinate the Chicken: In a bowl, toss the chicken breasts with Tajin or chili lime seasoning until evenly coated. Add the olive oil and mix well. Cover and marinate the chicken for at least 30 minutes or up to overnight for deeper flavor.
- Prepare the Grill: Remove the chicken from the refrigerator 30 minutes before grilling to bring it to room temperature. Preheat the grill to the highest heat for 10 minutes to ensure a good sear.
- Prepare Pineapple for Grilling: Place the pineapple spears on a baking sheet. Brush or spray them lightly with olive oil and sprinkle with salt and pepper to enhance the grilling flavor.
- Grill the Chicken: Place the marinated chicken breasts on the hot grill grates. Grill for about 5 minutes on each side, until golden brown, nicely charred, and the internal temperature reaches 165 degrees Fahrenheit. Remove and let rest for 10 minutes to retain juices.
- Grill Pineapple and Tortillas: While the chicken is grilling, place the pineapple spears on the grill and cook for a few minutes per side until grill marks appear. Also grill the tortillas briefly to impart smoky flavor. Keep warmed by wrapping in foil or placing in a low oven.
- Make the Pineapple Avocado Salsa: Chop the grilled pineapple spears into small pieces and place in a bowl. Add the diced jalapeño, avocado, red onion, cilantro, lime juice, and a generous pinch of salt and pepper. Stir well to combine all the fresh flavors.
- Assemble Tacos: Chop the rested grilled chicken into bite-sized pieces. Fill each warmed tortilla with chicken, then top with the pineapple avocado salsa. Garnish with crumbled cotija cheese and pickled red onions. Serve immediately for best taste.
Notes
- For extra heat, leave some jalapeño seeds in the salsa or add a splash of hot sauce.
- Substitute chicken thighs for breasts for juicier tacos if preferred.
- Use corn tortillas for a gluten-free option and a more authentic flavor.
- Marinating the chicken overnight enhances the flavors and makes the meat more tender.
- Grilling the tortillas adds a smoky note but can be skipped if preferred; warming them in a pan or microwave works too.
- Pickled red onions can be store-bought or homemade for tangy brightness.
- If you don’t have a grill, you can cook the chicken and pineapple on a stovetop grill pan or broil them in the oven.
