Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breast
- 2 limes, juiced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp salt
- 2 tbsp olive oil
- 1 pineapple, grilled and sliced
- 1 jalapeño, seeded and diced
- 1/4 red onion, finely chopped
- 1/4 cup cilantro, chopped
- 2 tbsp lime juice
- 1/2 tsp chili powder (for salsa)
- 1/2 tsp salt
- 6-8 corn or flour tortillas
- 1/2 cup Monterrey Jack cheese (optional)
- 1 avocado
- 1/2 cup sour cream
- 2 tbsp mayonnaise
- 1 tbsp lime juice (for crema)
- 1/2 tsp salt (for crema)
- 1/4 tsp ground cumin (for crema)
- 1/4 tsp garlic powder (for crema)
Instructions
- Marinate chicken with lime juice, chili powder, cumin, garlic powder, salt, and olive oil for 30 minutes.
- Preheat grill to medium-high heat. Cook chicken (6-7 minutes per side) until fully cooked.
- On a separate tray, grill pineapple until caramelized (cut side down 5-6 minutes).
- Combine grilled pineapple with jalapeño, red onion, cilantro, lime juice, chili powder, and salt for salsa.
- Mash avocado in a bowl, then mix with sour cream, mayonnaise, lime juice, salt, cumin, and garlic powder for crema.
- Warm tortillas. Top with chicken, grilled pineapple salsa, avocado crema, and cheese.
Notes
- Use corn tortillas for a traditional touch.
- Substitute flour tortillas if preferred. Cheese is optional for dietary restrictions.
- Store leftovers in an airtight container up to 2 days.
- Prep Time: 30
- Cook Time: 20
- Category: Chicken
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian-friendly (optionally add cheese)