Chili Lime Tacos With Fresh Pineapple Salsa
What better way to enjoy spring break than by celebrating #TacoTuesday? This recipe can be enjoyed as tacos, but it can also easily be transformed into a burrito bowl by serving it over rice, a taco salad over a bed of greens, or even breakfast tacos ; )
INGREDIENTS
*for the salsa
- 1 cup of Pineapple
- 1 cup of Grape Tomatoes
- 1/2 small Red Onion
- 1 Jalapeno [seeds removed]
- 1 large Red Bell Pepper
- 1/2 bunch of Cilantro
- 1-2 Limes [about 2 tbsp juice]
*for the chicken
- 1 lb Chicken [breasts or tenders]
- 1 Lime [juiced]
- 2 tbsp Olive Oil
- 1 tsp Chili Powder
- 1/2 tsp Paprika
- 1/4 tsp Cayenne
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Salt
*optional for serving — Arugula, Avocado, + Tortillas
DIRECTIONS
#1] Chop bell pepper, onion, jalapeño, tomato, pineapple + cilantro.
#2] Combine in a medium size mixing bowl, squeeze in the lime juice + mix to combine. Once combined, set aside or place in the fridge.
#3] To make the chicken, combine the spices + lime juice in a small dish. Season the chicken with the spice rub + allow the chicken to marinate in the fridge for at least an hour.
#4] Cook the chicken in a skillet on medium-high heat until no longer pink, about four minutes per side. Cut the chicken into bite sized pieces, assemble your tacos, + eat up! ; )
— Grilled Salmon With Avocado-Lime Salsa
— Crispy Buffalo Cauliflower Tacos
— Salmon Avocado Sushi Bowl
++ xo, Teresa