TL/DR – Lime Chili Chicken Tacos. A super easy weeknight grill meal that has tremendous lime flavor and is healthy and fresh. They can be made without tortillas using lettuce wraps for a low carb option. Serve with Snap Pea Pineapple Pico de Gallo.
After mulling over how to make something new with sugar snap peas and landing on this Snap Pea Pineapple Pico de Gallo, it was obvious that it would need to be served on a taco. Duh. Chips are a decent delivery method, but this limey (of limes, not limeys,) chicken taco is the best delivery method.
The marinade can take from thirty minutes to 2 hours, but shouldn’t exceed that because the lime juice is pretty harsh on the texture of chicken. Combine lime juice, lime zest, olive oil, chili powder, coriander, salt and pepper and add chicken tenders to marinate. Chicken tenders cook faster and are smaller in surface area, so there is more flavor.
Grill those babies up, let them rest for about 5 to 10 minutes, then slice them horizontally. While the chicken rests, wrap the tortillas in foil and place them on the top rack of the hot, turned off grill. This will get them warm and pliable.
Serve with the aforementioned Snap Pea Pineapple Pico de Gallo, recipe below, and a dollop of sour cream or even plain Greek Yogurt. So fresh, so good, so easy.
Lime Chili Chicken Tacos
These easy weeknight grilled tacos are limey, slightly spicy and served with a quick Snap Pea Pineapple Pico de Gallo.
Ingredients
- 2 T extra virgin olive oil
- 2 T lime juice, about 1 - 2 limes
- Zest of one lime
- 2 t chili powder
- 1 t ground coriander
- 3/4 t kosher salt
- 1/4 t ground black pepper
- 1 lb. chicken tenders, about 8 - 10
- 8 flour tortillas, street taco size or taco size
- 1/2 c Sour cream or plain Greek yogurt
Directions
- Step 1 Mix together the olive oil, lime juice, lime zest, chili powder, coriander, salt and pepper in a small bowl.
- Step 2 Place the tenders in a shallow bowl or a plastic ziplock back and pour the marinade over, mixing well to coat. Seal the bag or tightly cover the bowl and refrigerate for minimum 30 minutes, maximum 2 hours.
- Step 3 While chicken marinates, prepare the Snap Pea Pineapple Pico de Gallo, see recipe below.
- Step 4 Heat the grill to between 350 and 400 degrees.
- Step 5 Grill the chicken tenders for about 4 or 5 minutes on each side or until an internal temperature of 165 is reached.
- Step 6 Allow the chicken to rest for 5 to 10 minutes.
- Step 7 While chicken rests, turn off the grill, wrap the tortillas in the foil and place on the upper rack of the grill. Close the grill and allow the tortillas to warm up before assembly.
- Step 8 Slice the chicken horizontally into half inch pieces. Place about 5 or 6 pieces of chicken on each tortilla and top with a large spoonful of Snap Pea Pineapple Pico de Gallo and a dollop of sour cream or Greek Yogurt.
Snap Pea Pineapple Pico de Gallo
This sweet, tangy and slightly spicy chunky salsa is marvelous with chips or as a taco topping.
Ingredients
- 1 c sugar snap peas, sliced thinly horizontally
- 1 c cherry tomatoes, halved or quartered depending on size
- 1/2 c pineapple, diced small
- 1 jalapeño pepper, seeded and minced
- 1/4 yellow onion, minced
- 1 T extra virgin olive oil
- 2 T lime juice, about 1 to 2 limes
- 1/8 t chili powder, or more to taste
- 1/4 t ground coriander
- 1/4 t kosher salt
- 1/8 t ground black pepper
Directions
- Step 1 Combine all ingredients in a medium bowl and stir well to mix. Serve immediately or refrigerate for up to a day.
