Tequila Lime Chicken Tacos with Grilled Pineapple Salsa
Juicy grilled tequila-lime chicken tucked into soft tortillas and crowned with a smoky-sweet charred pineapple and corn salsa.
Ingredients
| 2 breasts | Tequila Lime Chicken breasts | |
| 2 cups | 480 ml | diced fresh pineapple |
| 1 ear | corn on the cob | |
| 1/2 cup | 120 ml | fresh cilantro, chopped |
| 1/4 cup | 60 ml | red onion, finely chopped |
| 1 | jalapeno pepper, seeded and finely chopped | |
| 1 | lime, zested and juiced | |
| 1/8 tsp | 0.6 ml | salt |
| — | soft corn or flour tortillas | |
| — | diced avocado | |
| — | shredded red cabbage |
Instructions
- Cook the chicken according to your recipe, then set aside to rest for 10 minutes.
- While the chicken is resting, make your salsa.
- Heat the grill over MEDIUM-HIGH heat and brush it lightly with vegetable oil.
- Grill the pineapple and corn for several minutes, until charred. Remove to a plate to cool.
- Add the remaining salsa ingredients (cilantro, red onion, jalapeno, lime zest and juice, salt) to a mixing bowl and set aside.
- Carefully slice the corn kernels off the cob and dice the pineapple. Add them to the bowl with the salsa ingredients and stir to combine.
- Slice the chicken breasts into thin strips.
- Assemble the tacos with chicken, salsa and your chosen toppings, and enjoy!