Chili Lime Chicken Tacos

What you need:

For the chili lime chicken:

    • 1 lb. thinly sliced chicken breasts
    • 2 Tbsp. olive oil
    • 1 tsp. chili powder
    • 1/4 to 1/2 tsp. chipotle chili powder
    • 1/2 tsp. cumin
    • 1/2 tsp. smoked paprika
    • 1/2 tsp. onion powder
    • 1/2 tsp. garlic powder
    • 3/4 tsp. salt
    • 1/4 tsp. pepper
    • 1 tsp. brown sugar
    • 1 lime

For the pineapple salsa:

    • 1/2 ripe pineapple, trimmed and sliced
    • 1 red bell pepper, seeded and quartered
    • 1/2 small red onion, peeled and cut in half
    • 1 jalapeno
    • 1/2 cup cilantro, finely chopped
    • 1 lime
    • 1/4 tsp. ground ginger
    • 1/4 tsp. cumin
    • Salt and pepper
    • Olive oil

For serving:

    • Flour tortillas
    • Shredded cheddar cheese

Directions:

    1. For the chili lime chicken: whisk together ingredients (other than chicken) and then rub all over chicken. Let sit for 30 minutes at room temperature or marinate for 8 hours in refrigerator.
    2. In a large skillet, cook chicken over medium high heat, getting browned on each side. Remove from pan and let sit for 5 minutes before slicing.
    3. For the pineapple salsa: Grill onion (on skewers), red bell pepper, and jalapeno that have been drizzled with olive oil and grill pineapple. Turning all when needed, lightly charred on all sides. You can also broil if needed. I had to broil mine because we were out of propane.
    4. Let cool slightly and chop pineapple, red bell peppers, and onions. Seed and dice jalapeno.
    5. Toss pineapple, red bell pepper, onion, jalapeno, cilantro, lime juice, ginger, cumin, and salt and pepper, to taste, together in a bowl. Refrigerate while chicken cooks, but you.
    6. To serve: heat tortillas, if desired, and serve topped with chicken, salsa, and cheese.

Recipe from Carlsbad Cravings