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