Monday, March 7, 2016

chili-lime chicken tacos with pineapple salsa... 40 minutes

the goods:

chili-lime chicken:
3 boneless, skinless chicken breasts, pounded to an even thickness
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon chipotle chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon brown sugar
1/4 teaspoon cayenne pepper
zest and juice from 1 lime

pineapple salsa:
1/2 pineapple, trimmed and sliced
1 red bell pepper, seeded and quartered
1 jalapeno
1/2 cup cilantro, finely chopped
1 tablespoon fresh lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
salt and pepper to taste

flour tortillas
1/2 cup grated cheddar cheese

avocado crema:
1 avocado
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon garlic powder

In a small bowl, whisk chicken rub ingredients together and rub evenly over chicken breasts. Refrigerate up to 8 hours, or let sit 30 minutes before grilling.
Heat grill to medium-high, clean and oil hot grates. 
Drizzle bell pepper and jalapeno with olive oil to lightly coat. Grill pineapple, bell pepper, and jalapeno until tender and lightly charred all over, 5-10 minutes, turning occasionally. Once cool enough to handle, chop pineapple (cutting around core) and red bell peppers. Remove seeds and stem from jalapeno before dicing. Toss pineapple, bell pepper, jalapeno, cilantro, lime juice, ginger, cumin, and salt and pepper to taste in a medium bowl. Can be chilled until ready to serve.
Grill chicken for 5-7 minutes per side, or until chicken is cooked through. Remove from grill and let rest 5 minutes before slicing.
Add all crema ingredients to your blender and puree until smooth.
To assemble, melt cheese on tortillas on a hot skillet, then top with chicken, pineapple, salsa, and crema.

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