Grilled Lime Cilantro Chicken Walking Tacos - Grilled Lime Cilantro Chicken Walking Tacos are a Way Better updated from you traditional walking tacos. Featuring grilled lime cilantro chicken and grilled pineapple tacos, these walking tacos taste fresh and light!
Grilled Lime Cilantro Chicken Walking Tacos
Ingredients
- 1 Jalapeno, seeds removed and discarded
- Zest of 2 Limes
- 1/4 cup White Wine Vinegar
- 3/4 cup Lime Juice
- 1 1/2 tablespoons Chili Powder
- 1 tablespoon Smoked Paprika
- 1/3 cup packed Cilantro Leaves
- 2/3 cup Canola Oil
- 2 teaspoons Salt
- 1 tablespoon Minced Garlic
- 1 tablespoon Honey
- 3 tablespoons Water
- 3 lbs. Boneless, Skinless Chicken Breasts
- Optional Garnishes: finely chopped Fresh Cilantro and sliced Green Onions
- 30 ounces fresh Pineapple, cored and cut into 1/2 inch thick rounds
- 1 finely diced Rd Bell Pepper (core, seeds, and stem removed and discared)
- 1 Jalapeno, deseeded and finely minced
- 1/4 cup minced Red Onion
- 1/4 cup finely chopped Fresh Cilantro Leaves
- Juice of 1 Lime
- Salt and Pepper, to taste
- Way Better Chips in individually sized bags
- Grilled Cilantro Lime Chicken
- Grilled Pineapple Salsa
- Shredded Romaine Lettuce
- 5 Minute Basic Guacamole
- Black Beans or Refried Black Beans
- Sour Cream
- Shredded Mexican Blend Cheese or Crumbled Cotija Cheese
Instructions
- Place all of the ingredients except the chicken and optional garnishes into a blender or food processor and puree until smooth.
- In a gallon sized zip top plastic bag, place the chicken breasts. Pour the marinade over the chicken, zip to seal, and allow to marinate in the refrigerator for at least 4 hours, flipping the bag halfway through. Chicken may be marinaded up to overnight.
- When ready to cook, preheat the grill to medium-high heat. Remove the chicken from the marinade, discard the marinade, and place the chicken on the grill. Cook for 5 - 7 minutes on each side, or until the chicken has cooked through to a temperature of 160 degrees F.
- Remove chicken from the grill, place on a cutting board and loosely cover it with foil. Allow the chicken to rest 5 - 10 minutes. Slice the chicken into 1/2 inch thick slices, place on a serving platter. Then, sprinkle with optional garnishes if desired.
- Preheat grill to medium heat.
- Place the pineapple on the preheated grill and grill 2 – 4 minutes each side, or until the pineapple is juicy and tender and there are some nice grill marks. Remove from the heat and transfer to a cutting board.
- Allow the pineapple to cool to room temperature. Then, dice the pineapple into small chunks. Toss with the remaining ingredients and stir until well mixed.
- Select your preferred flavor of chip. Open the top of the bag and gently squeeze to slightly crush the chips into smaller, bite-sized pieces.
- Layer, in whatever order you like, with as much or as little of the ingredients as you like: Grilled Cilantro Lime Chicken, Grilled Pineapple Salsa, Shredded Romaine Lettuce, Guacamole, Beans, Sour Cream, and Cheese. Serve immediately and enjoy!
