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
INSTRUCTIONS
- 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.
- 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.
- 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.
- Meanwhile, combine the avocado crema ingredients in a mini food processor or blender and pulse until nearly smooth; set aside.
- To assemble, layer ~3.5 ounces of chicken in each tortilla and top with salsa and avocado crema. Serve immediately.
No comments:
Post a Comment