Chili Lime Chicken Tacos with Grilled Pineapple Salsa
Zesty chili-lime chicken with grilled pineapple salsa and creamy avocado crema makes bright, flavorful tacos perfect for weeknights or gatherings.
Servings: 2 servings
Ingredients
- Chili Lime Chicken (prepared) see recipe or prepared separately
- Grilled Pineapple Salsa (prepared) see recipe or prepared separately
- 6-8 corn tortillas corn tortillas or 4 flour tortillas
- 1/2 cup Monterey Jack or Pepper Jack cheese more or less, optional
- 1 medium avocado
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice plus more to taste
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
Instructions
- Prepare the Chili Lime Chicken and Grilled Pineapple Salsa according to their recipes and keep warm.
- Make the avocado crema: halve and pit the avocado, then add it to a blender with the sour cream, mayonnaise, 1 tablespoon lime juice, 1/2 teaspoon salt, 1/4 teaspoon ground cumin, and 1/4 teaspoon garlic powder.
- Blend until smooth, scraping down the sides as needed; taste and add more lime juice or salt if desired. Refrigerate up to 4 hours if preparing ahead.
- Warm the tortillas: melt the cheese on the tortillas in the microwave for a few seconds or in a skillet over medium heat until the cheese is melted.
- Assemble the tacos: place the warmed, cheesy tortillas on a plate, top each with a portion of chili lime chicken, spoonfuls of grilled pineapple salsa, and a drizzle of avocado crema.
Equipment
- Grill or Grill Pan
- Blender or food processor
- Mixing Bowl
- Spatula
- Measuring Spoons
- microwave or skillet
Notes
- You can make the avocado crema up to 4 hours ahead and keep it chilled.
- Adjust lime and salt in the crema to taste.
- Use corn or flour tortillas based on preference.
- Cheese is optional—use more or less as desired.