Healthy eating does not have to suck. Nope – it can be as fun and adventurous as you want to make it!
I have been living the healthy lifestyle dream over here, eating yummy foods and trying new recipes. The latest recipe we tried this past weekend were these spectacular Chili Lime Tacos that were a HUGE hit with my family. I am telling you guys, these tacos were the BOMB.
So if you are open to trying something new & delicious then I encourage you to try these tacos. I love taco anything these days and – if you are carb conscious and don’t want the tortillas – I can attest that using lettuce cups work great with this recipe and with virtually any other taco recipe that I have tried. So don’t go diet doom and gloom on me – eating healthy is fun!
Chili Lime Tacos
- 2 tbsp olive oil
- 1/2 tsp chili powder
- 3 tsp chipotle chili powder optional
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder not garlic salt
- salt and pepper
- 1 tsp brown sugar
- zest and juice from 1 lime
- 1 lb chicken breasts 1/2″ thick
- 1/2 ripe pineapple trimmed and sliced
- 1 large red bell pepper seeded and quartered
- 1/2 red onion peeled, and cut in half
- 1 jalapeno optional
- 1/2 cup fresh cilantro finely chopped
- 1 tbsp lime juice
- 1 tbsp lime juice
- 1/4 tsp ground ginger
- 1/4 tsp ground cumin
- olive oil
- 1 medium avocado
- 1/2 cup sour cream
- 2 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp ground cumin
- 1/4 tsp garlic powder
- 6-8 corn tortillas
- 1 cup shredded cheese
- 1 cup shredded lettuce
- 2 tbsp mayo
- For this recipe you will need:1 recipe of chili lime chicken1 recipe of grilled pineapple salsa+ avocado crema, cheese, lettuce and tortillas
Chili Lime Chicken
- In a small bowl, whisk the following to make the chicken rub (1/2 tsp chili powder, 2-3 tsp chipotle chili, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, salt and pepper, 1 tsp brown sugar, zest and juice from one lime, 2 tbsp. olive oil). Apply evenly all over the chicken breasts and ideally marinate them overnight.
- Once the chicken has marinated, let sit at room temperature for 20 – 30 minutes.
- Fire up the BBQ to medium heat. Once hot, add the chicken and cook (without flipping) for 4-5 minutes per side as this will give you nice grill marks. Cook to your desired doneness – we like them nicely browned but you can blacken them for additional flavor. Turn the chicken over and repeat the process, letting them cook for another 5 – 7 minutes (depending on how thick your breasts are). Be sure to check that the chicken is cooked all the way through.
- Remove from heat and place on the cutting board. Cover with foil and let rest five minutes.
- Chop or slice up and use for your tacos.
- If you don’t want to grill the salsa, then chop the pineapple, pepper, red onion, jalapeno and cilantro. Combine with remaining ingredients (1 tbsp. lime juice, 1/4 tsp ground ginger, 1/4 tsp ground cumin, salt and pepper, olive oil). Chill and let the flavors marinate for a minimum of 30 minutes.
- If you are grilling (a whole new level of YUM) then grease your grill and heat to medium high heat.
- Drizzle red onions with olive oil and thread onto a skewer (we use metal but if you are using wood then remember to soak the skewers in water first for 30 minutes so they can handle the grill). Do the same with the pineapple, pepper and jalapeno.
- Working in batches, as needed, grill pineapple and vegetables at medium high heat until tender and lightly charred all over. This takes approx. 10-12 minutes for the onions, about 8-10 minutes for the pineapple (until carmelized), 5-6 minutes for the red peppers and the jalapeno takes about 3-5 minutes.
- Once cool enough to handle, wipe excess oil from veggies and chop the pineapple (cutting around the core), red peppers, red onions. Devein and deseed the jalapeno pepper, dice and reserve some of the seeds if desired.
- Toss all ingredients together in a large bowl. If you want to add more spice, add some of the jalapeno seeds. We added a bit more lime juice and it was delicious.
- Serve as part of your taco fiesta night!
- Add all the ingredients to your blender and blend until smooth. This will include: avocado, 1/2 cup sour cream, 2 tbsp. mayo, 2 tbsp. lime juice, 1/2 tsp salt, 1/4 tsp cumin, 1/4 tsp garlic powder.
- Make it a few hours ahead of time and chill in the fridge to intensify the flavors
My son, who loves anything with pineapple, loved that we had leftover pineapple salsa. He incorporated that into his ham panini the next day for lunch and had it with some of those super yummy zesty lime taco chips.
I continue to challenge the thinking that healthy eating is bland or boring. If you struggle with finding healthy recipes then I strongly recommend becoming a member of the Meal Planning Insiders Club. Members get access to 50+ healthy & delicious recipes a month, meal planning templates, grocery lists … and SO much more! Join us today & make healthy eating a habit!