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Grilled Chili Lime Chicken Tacos with Pineapple Avocado Salsa

These grilled chili lime chicken tacos are loaded with smoky, charred flavor! They're also topped with a grilled pineapple avocado salsa.
5 from 12 votes
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Ingredients

  • 1 pound chicken breasts
  • 1 1/2 tablespoons Tajin seasoning, or chili lime seasoning
  • 3 tablespoons olive oil
  • 6 pineapple spears
  • kosher salt and pepper
  • 1 jalapeño pepper, seeded and diced
  • 1 avocado, diced
  • ¼ cup diced red onion
  • ¼ cup chopped fresh cilantro
  • 2 to 3 tablespoons freshly squeezed lime juice
  • 8 to 12 flour tortillas, or corn, if that’s what you prefer
  • crumbled cotija cheese, for serving
  • pickled red onions, serving

Instructions 

  • In a bowl, toss the chicken with the chili lime seasoning all over. Add in the olive oil. Marinate the chicken for at least 30 minutes, or even overnight.
  • When you’re ready to grill, remove the chicken from the fridge about 30 minutes before. Preheat your grill to the highest heat for 10 minutes.
  • Place the pineapple spears on a baking sheet and brush or spray them with olive oil. You can add a sprinkle of salt and pepper too!
  • Once the grill is hot, place the chicken on the grates. Grill about 5 minutes per side, until golden and charred and the internal temperature reaches 165 degrees F. Let the chicken rest for 10 minutes.
  • I grill the pineapple and the tortillas at the same time as the chicken too! Place the pineapple on the grates and grill for a few minutes per side, until grill marks appear. I also throw the tortillas on the grill to get some smoky flavor! You can do this while grilling and then keep them wrapped in foil or in a very low temp to keep them warm.
  • To make the salsa, chop up the grilled pineapple spears. Place them in a bowl and combine them with the jalapeño, avocado, red onion, cilantro, lime juice and a big pinch of salt and pepper. Stir to combine.
  • Chop the chicken into pieces. Assemble the chicken on the tortillas and top with the pineapple salsa. I also like to add on cotija cheese and pickled onions. Serve immediately!
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