Chicken Tacos bursting with a combination of chili lime spices, topped with jack cheese, sweet pineapple salsa, and drizzled with creamy avocado crema.
These Chili Lime Chicken Tacos come with an explosion of flavor with each bite. They will most definitely become your new FAVORITE chicken taco recipe ever! Prep the chicken, salsa, and crema ahead of time so these tacos come together in a flash and make for an easy weeknight dinner.
I made these tacos last week and my significant other and I fell in love with them! Jade said he could eat them every single night. They are that good ya'll! They will definitely be in our dinner rotation all throughout spring and summer.
How To Make Chili Lime Chicken Tacos:
For these tacos the chicken is either marinated overnight or for a few overs beforehand in chili lime chicken rub. You can either grill your chicken or cook on the stovetop.
STOVETOP DIRECTIONS:
- With the chicken being refrigerated, let sit for 30 minutes at room temperature.
- Heat a large non-stick skillet over medium high heat. Once hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned. Turn chicken over and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.
GRILLING DIRECTIONS:
- With the chicken being refrigerated, let sit for 30 minutes at room temperature.
- Heat grill to medium heat.
- Grill chicken undisturbed for for 5-7 minutes per side, or until chicken is cooked through. An inserted thermometer should read 165 degrees F.
- Remove chicken and let rest 5 minutes before slicing.
PINEAPPLE SALSA:
This salsa is made with sweet pineapple, red or green peppers, red onions, jalapenos, tossed with lime juice and cilantro, and a hint of ginger and cumin. This salsa is insanely good all by itself and makes for a perfect companion for Chili Lime Chicken Tacos.
AVOCADO CREMA:
Finally, the finishing touch and what brings everything together is the creamy avocado crema. Made with sour cream, a little mayo and just the right amount of garlic, cumin, salt and fresh lime juice. It is so creamy that I prefer it over anything else, including guacamole.
Chili Lime Chicken Tacos With Sweet Pineapple Salsa
Chili Lime Chicken Tacos with chili lime spices, topped with jack cheese, sweet pineapple salsa, and drizzled with creamy avocado Crema.
Ingredients
- 1 Chili Lime Chicken recipe below
- 1 Pineapple Salsa recipe below
- 4 flour tortillas
- ½ cup favorite cheese
Avocado Crema
- 1 medium avocado
- ½ cup sour cream
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- ½ tsp salt
- ¼ tsp ground cumin
- ¼ tsp garlic powder
Instructions
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Prepare Chili Lime Chicken and Pineapple Salsa according to directions.
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To make the Avocado Crema, add all the Crema ingredients to your blender and blend until smooth, scraping sides down as needed. May make ahead of time and refrigerate in an airtight container.
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To assemble, melt cheese on tortillas in the microwave or stovetop then top with Chili Lime Chicken, Pineapple Salsa followed by Avocado Crema.
Recipe Notes
1. With this images I did not grill the salsa as it was still cold out and we did not have our grill out yet. But throughout the spring and summer this recipe will be made with grilled pineapple salsa.
2. Jalapenos were also admitted as my significant other does not like spicey. Although, if it was up to me jalapenos would definitely be in it.
3. You can use red or green peppers.
4. You can change and omit ingredients to your liking.
All Purpose Chili Lime Chicken
Chili Lime Chicken is tender and exploding with flavor from an EASY rub - perfect for salad, pasta, tacos etc.
Ingredients
- 1 pound chicken breasts pounded to ½ inch thickness
Chili Lime Rub
- 2 tbsp olive oil
- 1 tsp chili powder
- ¼ tsp chipolte chili powder optional for more heat
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¾ tsp salt
- ¼ tsp pepper
- 1 tsp brown sugar
- fresh squeezed lime juice about 1 tablespoon
- Lime zest from one lime
Instructions
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In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Time permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature before cooking.
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STOVETOP DIRECTIONS
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If chicken has been refrigerated, let sit at room temperature for 15-30 minutes
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Heat a large non-stick skillet over medium high heat. Once hot, add chicken and cook, undisturbed for 3-5 minutes, or until browned. Turn chicken over and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.
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GRILLING DIRECTIONS
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If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
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Preheat grill to medium heat.
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Grill chicken undisturbed for for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)
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Remove chicken from grill and let rest 5 minuted before slicing.
Recipe Notes
Chicken is more flavorful the longer the chicken marinates.
Pineapple Salsa
Made with fresh pineapple, red or green bell peppers, red onions, jalapenos, cilantro and lime juice. You can serve it as an appetizer or snack with chips, on top of your favorite grilled chicken or fish, or on top of your favorite tacos!
Ingredients
- ½ ripe pineapple trimmed and sliced
- 1 large red or green pepper seeded and quartered
- ½ small red onion peeled and cut in half (so you have 2 quarters of whole onion)
- 1 whole jalapeno
- ½ cup loosely packed cilantro finely chopped
- 1 tbsp lime juice
- ¼ tsp groud ginger
- ¼ tsp ground cumin
- salt and pepper to taste
- olive oil
Instructions
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If you are not grilling the salsa, then chop the pineapple, bell pepper, red onion, jalapeno and cilantro and combine with remaining ingredients in a large bowl. Can be served immediately, or better chilled.
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GRILLED
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Heat grill to medium heat.
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Drizzle red onions with olive oil and thread onto a skewer (if using a wooden skewer, soak skewer in water for at least 30 minutes beforehand). Drizzle bell pepper quarters and jalapeno with olive oil to lightly coat.
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Working in batches as needed depending on grill size, grill pineapple and vegetables at medium high heat until tender and lightly charred all over, about 12 minutes for the onions, turning occasionally, about 8-10 minutes for the pineapple, or until caramelized, flipping once, 6 minutes for the bell peppers, flipping once, and jalapeno for 3-5 minutes, turning occasionally.
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Once cool enough to handle, dab off any excess oil with paper towels from vegetables and chop pineapple (cutting around core), bell peppers, and onions. Deseed jalapeno and dice.
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Toss pineapple, bell pepper, red onion, jalapeno, cilantro, lime juice, ginger, cumin and salt and pepper to taste in a large bowl.
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Can be served immediately or even better chilled.
WANT TO TRY THIS CHICKEN TACOS RECIPE?
PIN/SAVE FOR LATER!
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These look really good. My hubby loves Tacos.
They are absolutely delicious! The blackened shrimp tacos are to die for as well! Let me know if you try them and what you think!
Ohhh I’ve NEVER heard of these tacos before !!!! ?? They look so yummy and easy! Thanks so much for sharing!!
https://jessierenea.com/energy-is-transferrable-keep-yours-protected/
You are very welcome! They are delicious!
Um tacos... and pineapple?? Sign me up! Imma have to try this!
They are soooo good! My significant other loved the sweetness of the pineapple added to the tacos!