A vibrant twist on taco night featuring tangy, spiced chicken, sweet-smoky pineapple salsa, and a creamy avocado drizzle—all nestled in warm tortillas for a flavor-packed, handheld feast.

Why You’ll Love This Recipe

Bold flavor contrasts: Zesty chili-lime chicken meets sweet, caramelized pineapple and cool avocado crema.
Make-ahead friendly: Chicken, salsa, and crema can be prepped in advance for easy assembly.
Customizable: Use corn or flour tortillas, swap cheeses, or adjust spice levels to suit your taste.
Crowd-pleasing: Perfect for weeknight dinners, casual gatherings, or taco bars.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 recipe All Purpose Chili Lime Chicken
1 recipe Grilled Pineapple Salsa
6–8 corn tortillas or 4 flour tortillas
½ cup Monterey or Pepper Jack cheese (optional)
1 medium avocado
½ cup sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice, plus more to taste
½ teaspoon salt, plus more to taste
¼ teaspoon ground cumin
¼ teaspoon garlic powder

Directions

Prepare chicken & salsa:
Follow the directions for All Purpose Chili Lime Chicken and for Grilled Pineapple Salsa.
Make avocado crema:
In a blender, combine avocado, sour cream, mayonnaise, lime juice, salt, cumin, and garlic powder. Blend until smooth, scraping down sides as needed. Taste and adjust lime juice or salt. Cover and chill up to 4 hours.
Warm tortillas & cheese:
Heat tortillas briefly in a dry skillet or microwave. If using cheese, sprinkle on tortillas and melt in skillet or microwave.
Assemble tacos:
Divide chicken among tortillas. Top with grilled pineapple salsa and drizzle with avocado crema. Serve immediately.

Servings and timing

Servings: 2–4 people
Prep time: 45 minutes
Cook time: 25 minutes
Total time: 1 hour 10 minutes

Variations

Spicy upgrade: Stir chopped jalapeños into salsa or add a dash of hot sauce to the crema.
Vegetarian option: Swap chicken for grilled portobello strips or seasoned tempeh.
Cheese-free: Omit cheese or use dairy-free shreds for a vegan twist.
Tortilla swap: Serve in crunchy taco shells, lettuce wraps, or warm pita pockets.
Extra crunch: Top with pickled red onions or crushed tortilla chips.

Storage/Reheating

Chicken & salsa: Store separately in airtight containers in the fridge for up to 3 days.
Avocado crema: Keep chilled and covered for up to 4 hours; best fresh.
Reheating: Gently warm chicken in a skillet or microwave, adding a splash of water if needed. Reheat tortillas briefly before assembling.
Make-ahead: Fully prep chicken and salsa up to a day ahead; assemble tacos just before serving to preserve textures.

FAQs

1. Can I marinate the chicken overnight?

Yes—marinating 4–8 hours enhances flavor and tenderizes the meat.

2. What’s the best way to grill pineapple?

Slice pineapple into rings or chunks, brush with a little oil, and grill 2–3 minutes per side over medium heat.

3. How can I make this gluten-free?

Use corn tortillas (ensure salsa and seasoning are gluten-free) and omit flour tortillas.

4. Can I use store-bought salsa?

You can, but homemade grilled pineapple salsa delivers a sweeter, smokier profile.

5. How do I prevent the crema from browning?

Press plastic wrap directly onto its surface and refrigerate; use within 4 hours.

6. What cheese works best?

Monterey Jack or Pepper Jack melt well and complement the salsa’s sweetness.

7. Can I make this dairy-free?

Use vegan mayo and sour cream alternatives; skip cheese or use dairy-free shreds.

8. How do I reheat leftovers without soggy tortillas?

Reheat chicken and salsa separately; warm tortillas briefly and assemble just before eating.

9. Can I double the recipe?

Yes—scale ingredients and prep in larger batches; keep components separate for best results.

10. What side dishes pair well?

Serve with cilantro-lime rice, black beans, or a simple shredded cabbage slaw for crunch.

Conclusion

Chili Lime Chicken Tacos with Grilled Pineapple Salsa bring together vibrant flavors and textures in every bite. From the tangy, spice-kissed chicken to the sweet-smoky pineapple and silky avocado crema, this recipe is as adaptable as it is delicious. Perfect for a laid-back weeknight or a festive taco spread—enjoy!

Ezabella