Description
These Grilled Chili Lime Chicken Tacos with Pineapple Avocado Salsa combine smoky, spicy, and tangy flavors for a vibrant and delicious meal. Marinated chicken grilled to perfection pairs beautifully with a fresh, zesty salsa, all served on warm tortillas and topped with cotija cheese and pickled onions.
Ingredients
Scale
For the Chicken:
- 1 pound chicken breasts
- 1 1/2 tablespoons Tajin seasoning or chili lime seasoning
- 3 tablespoons olive oil
For the Pineapple Avocado Salsa:
- 6 pineapple spears
- 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
- Kosher salt and pepper to taste
For Serving:
- 8 to 12 flour tortillas or corn tortillas
- Crumbled cotija cheese
- Pickled red onions
- Olive oil for brushing pineapple and tortillas
Instructions
- Marinate the Chicken: In a bowl, toss the chicken breasts evenly with the chili lime seasoning. Drizzle in the olive oil and coat the chicken well. Let the chicken marinate for at least 30 minutes, or cover and refrigerate overnight for deeper flavor.
- Prepare the Grill: Remove the chicken from the refrigerator about 30 minutes before grilling to come to room temperature. Preheat your grill to the highest heat setting for 10 minutes to ensure a hot surface for searing.
- Prepare Pineapple for Grilling: Place the pineapple spears on a baking sheet. Brush or spray them lightly with olive oil and sprinkle with kosher salt and pepper for added flavor.
- Grill the Chicken: Place the marinated chicken breasts directly on the hot grill grates. Grill for about 5 minutes per side until chicken is golden, charred, and reaches an internal temperature of 165 degrees Fahrenheit. Remove from grill and allow to rest for 10 minutes to retain juices.
- Grill Pineapple and Tortillas: While the chicken cooks or rests, place the pineapple spears on the grill. Grill each side for a few minutes until attractive grill marks appear. At the same time, grill the tortillas briefly to infuse them with smoky flavor. Keep the grilled tortillas wrapped in foil or at low heat to keep warm.
- Make the Pineapple Avocado Salsa: Chop the grilled pineapple spears into bite-sized pieces and transfer to a bowl. Add the diced jalapeño, avocado, red onion, chopped cilantro, lime juice, and a big pinch of salt and pepper. Stir gently to combine all flavors well.
- Assemble the Tacos: Chop the rested chicken into bite-sized pieces. Scoop chicken onto warm tortillas, top with generous spoonfuls of pineapple avocado salsa, crumbled cotija cheese, and pickled red onions. Serve immediately for best flavor and texture.
Notes
- For a spicier kick, leave some seeds in the jalapeño or add extra chili lime seasoning to the chicken.
- Use corn tortillas if you prefer a gluten-free option.
- Marinating the chicken overnight enhances the flavor and tenderness significantly.
- Keep the grilled tortillas warm wrapped in foil to prevent them from drying out before serving.
- If you don’t have a grill, you can use a grill pan or broil the chicken and pineapple in the oven.
- Pickled red onions add a bright tangy contrast, but they can be omitted or replaced with fresh sliced onions if unavailable.
