Sunday, July 2, 2017

Mexican Sweet Potato and Black Bean Skillet

Chile Lime Street Tacos with Pineapple Salsa

Chili Lime Chicken Tacos:
  • 4 Tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp chipotle chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tsp brown sugar
  • ¼ tsp cayenne pepper
  • zest of 1 lime
  • juice of 2 limes
  • 2 lbs boneless, skinless chicken breasts
  • 10 (6-inch) corn tortillas
Grilled Pineapple Salsa:
  • ½ ripe pineapple, trimmed, cored and sliced
  • 1 red bell pepper, seeded and quartered
  • ½ red onion, peeled and cut in half
  • 1 jalapeno, whole
  • ½ cup fresh cilantro, finely chopped
  • ¼ tsp ground ginger
  • ¼ tsp ground cumin
  • ¼ tsp salt and black pepper to taste
Avocado Crema:
  • ½ avocado
  • ¼ cup nonfat plain Greek yogurt
  • 1 Tbsp light mayonnaise
  • 1 Tbsp lime juice
  • ¼ tsp salt
  • ¼ tsp ground cumin
  • ¼ tsp garlic powder
  1. To make the chicken, combine the olive oil and next 12 ingredients (through lime juice) in a ziplock bag; massage bag to mix well and add chicken. Turn to coat and refrigerate for 4 hours, or overnight. Allow chicken to sit at room temperature for 15-30 minutes before cooking.
  2. To make the salsa, preheat grill to 400 degrees F and grill pineapple, bell pepper, onion, and jalapeno until charred, about 4-5 minutes per side. Remove from grill and allow to cool slightly. Dice the grilled ingredients and combine in a medium bowl with the cilantro, ginger, cumin, salt, and pepper; toss well and refrigerate until ready to serve.
  3. To cook the chicken, grill for 6-8 minutes per side or cook in a nonstick skillet over medium heat for 10-12 minutes, turning once, or until cooked through. Remove chicken to a cutting board; allow to rest for 5 minutes before slicing.
  4. Meanwhile, combine the avocado crema ingredients in a mini food processor or blender and pulse until nearly smooth; set aside.
  5. To assemble, layer ~3.5 ounces of chicken in each tortilla and top with salsa and avocado crema. Serve immediately.