Chili Lime Chicken Tacos with Grilled Pineapple Salsa and Avocado Crema
This was amazing. I grilled some chicken that marinated in a Chili Lime rub. I grilled some veggies and pineapple to make a salsa. Then I made an avocado crema to go on top of the tacos.
Pretty sure I've posted the chili lime marinade before, but here it is:
Chili Lime Rub
2 tablespoons olive oil
1 teaspoon chili powder
1/4 to /2 teaspoon chipotle chili powder (optional for more heat)
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon brown sugar
fresh-squeezed lime juice from 1 lime (about 2 tablespoons)
Lime zest from 1 lime
Grilled Pineapple Salsa
1/2 ripe pineapple, trimmed and sliced
1 large red bell pepper, seeded and quartered
1/2 small red onion, peeled and cut in half (so you have 2 quarters of whole onion)
1 jalapeno, whole
1/2 cup loosely packed cilantro, finely chopped
1 tablespoon lime juice
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
salt and pepper to taste
olive oil
Grease grill and heat to medium high heat.
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 red bell pepper quarters and jalapeno with olive oil to lightly coat.
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 red bell peppers, flipping once, and jalapeno for 3-5 minutes, turning occasionally.
Once cool enough to handle, dab off any excess oil with paper towels from vegetables and chop pineapple (cutting around core), red bell peppers, and onions. Devein and deseed jalapeno and dice, reserving some of the seeds if desired.
Toss pineapple, red bell pepper, red onion, jalapeno, cilantro, lime juice, ginger, cumin and salt and pepper to taste in a large bowl. If you would like it spicier, add some of the jalapeno seeds to taste.
Can be served immediately or even better chilled.
To make the Avocado Crema, put all of this in a blender and blend till smooth.
Avocado Crema
1 medium avocado
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder