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

INSTRUCTIONS

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.