Name: Grilled Chicken Taco with Pineapple Salsa
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 1 lb thinly sliced chicken breast; 1 tbsp olive oil; 1 tbsp dried oregano; 1 tsp dried thyme; 1 tsp dried basil; salt and pepper; 8 small corn tortillas; 1 cup pineapple (diced); 1/4 cup red onion (diced); 1 tbsp jalapeno (finely diced); zest of 1/2 lime; juice of 1/2 lime; 1/4 cup cilantro (optional); 1 tsp salt; 2 cups shredded cabbage; juice of 1/2 lime; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup greek yogurt; 1 tsp sriracha

Question – does the popularity of “Taco Tuesday” mean it is not okay to eat tacos on other days of the week? If it isn’t alliteration, can it still be on the menu? I feel like there is pressure to come up with a name that makes it okay to serve a dish on a certain day. So tonight, Wednesday, I made grilled chicken tacos with pineapple salsa……..

Confession – I just sat at my computer for 3 full minutes trying to think of a cutesy name for Wednesday and chicken tacos but I couldn’t do it. Oh well…can you all just trust that they are delicious enough to be served any day of the week?

Start by marinating the chicken. A large ziplock bag is the best way to do this and avoid any mess or cross contamination. Inside the ziplock bag, add the chicken, olive oil, oregano, thyme, basil, salt and pepper. Massage the chicken, spices and oil into the chicken. Place in the refrigerator to marinate for up to 30 minutes.

While the chicken is marinating, mix together the pineapple salsa. Start by dicing up the pineapple, jalapeno and red onion. Place them all in a bowl, add in the lime zest and lime juice. Add a pinch of salt and stir together. One ingredient that is missing from the pictures and this particular batch of salsa is the cilantro. Truthfully it was left out here because I forgot to buy it at the store (oops), but just be aware if you are making this for guests, cilantro is potentially the most controversial ingredient out there. You either love it or hate it. Think it’s delicious or think it tastes like soap. Are you team yummy or team soapy? I am definitely team yummy. Note to self – don’t forget the cilantro next time!

Every good taco needs a crunch factor. I like to keep this taco light and healthy, so I used a very simple cabbage slaw. Just cabbage, lime juice, olive oil, salt and pepper. Doesn’t get much easier than that! Also doesn’t hurt that the cabbage is from the CSA, so it’s super fresh, flavorful, and able to stand up on it’s own without much help from a heavy dressing.

After 30 minutes, it’s time to grill the chicken. Thin sliced chicken grills quickly, so be careful not to overcook it. Just 3-4 minutes per side should cook it through and get you those delicious grill marks.

While the chicken is cooking, wrap the tortillas in aluminum foil and place them on the grill in an area of indirect heat. This will warm them up and make them more pliable. Once cooked through, remove the chicken and tortillas from the grill.

Cut the chicken into thin strips so it can easily be layered into the tacos.

Now that you have all the essential ingredients prepared, it is time for assembly. NOTE: I love spice so had to add in the Sriracha and greek yogurt mixture that I add to almost every taco…that’s the orange mixture you see above. OK, back to assembly. Grab a warm taco. Spread the Sriracha mixture in a line down the middle. Lay the chicken down over the spread and then top with slaw and pineapple salsa.

Roll it up and take a bite. It is the perfect combination of warm tortilla and chicken with cool (yet spicy) pineapple salsa and crunch cabbage slaw. Trust me, you will find yourself adding this taco to your rotation – on any night of the week.

Grilled Chicken Taco with Pineapple Salsa

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Ingredients

1 lb thinly sliced chicken breast
1 tbsp olive oil
1 tbsp dried oregano
1 tsp dried thyme
1 tsp dried basil
salt and pepper
8 small corn tortillas

Pineapple Salsa

1 cup pineapple diced
1/4 cup red onion diced
1 tbsp jalapeno finely diced
zest of 1/2 lime
juice of 1/2 lime
1/4 cup cilantro optional
1 tsp salt

Cabbage Slaw

2 cups shredded cabbage
juice of 1/2 lime
1 tsp salt
1/2 tsp black pepper

Sriracha Sauce

1/4 cup greek yogurt
1 tsp sriracha

Instructions

In a large ziplock bag, add the chicken, olive oil, salt, pepper, oregano, thyme and basil. Seal and mix around. Marinate chicken for up to 30 minutes.
For the pineapple salsa, mix together the pineapple, jalapeno, red onion, lime zest, lime and salsa in a bowl. Mix together and set aside.
For the cabbage slaw, shred the cabbage and place in a bowl. Add in the lime juice, salt and pepper. Mix and set aside.
Stir together the sriracha and greek mayo in a separate bowl. Set aside.
Take the 10 tortillas and wrap them in aluminum foil.
Once the chicken has marinated, heat your grill over medium high heat. Grill the chicken for 3-5 minutes per side until cooked through.
Place the foil wrapped tortillas over indirect heat on the grill while the chicken is cooking,
Once cooked through, remove the chicken from the grill and cut into thin slices.
To assemble, take 1 tortilla, spoon on the sriracha sauce (if using), then layer the chicken, cabbage slaw and pineapple salsa.