Today my Friend Friday Guest is like one of my own–Emily Hollingshead! This is one incredible little mama! Not only is she an incredible wife and mother to her sweet baby girl, but she is one of the best dental assistants around :). I should know because she works with my husband, who is dentist 😬. She is quite an amazing cook too! I’m so excited to share with you this recipe for Chili Lime Tacos with Grilled Pineapple Salsa.
My name is Emily and I am a mom and wife. I am always looking for easy and yummy recipes. Peg is always giving my good ideas so I’m happy to be able to share something as a guest on her blog :).
My husband, Scott and I have been married for 6 years. We have a beautiful baby girl, Blakely, who we love more than anything!! We also have two fur babies. We LOVE being outside and exploring. We are always heading to anywhere there is water.
This recipe is a favorite in our house and I hope you find it delicious as well.
Or you can GRILL the chicken. Here are the directions:
If chicken has been refrigerated, let sit at room temp. for 15-30 min. Meanwhile, grease and preheat the grill to medium heat 375-450 degrees. Grill chicken undisturbed for 5-7 min per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F). Remove chicken from grill and let rest 5 min before slicing.
OR you can cook the chicken on the STOVE-TOP. Here are the instructions:
If chicken has been refrigerated, let sit at room temp for 15-30 min. Heat a large non-stick pan over med.-high heat. Once very hot, add chicken and cook, undisturbed for 3-5 min, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approx. 5-7 min more (depending on the thickness of the chicken), or until the chicken is cooked through. Remove to a cutting board and let rest 5 min before slicing.
Grilled Pineapple Salsa
Prep Time: 5 min
Grill Time: 20 min
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 (you have two quarters of a whole onion)
1 whole jalapeno
1/2 c. loosely packed cilantro, finely chopped
1 T. lime juice
1/4 tea. ground ginger
1/4 tea. ground cumin
salt and pepper to taste
Grease grill and heat to med. 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 min beforehand). Drizzle red bell pepper quarters and jalapeño with olive oil to lightly coat.
Working in batches as needed depending on grill size, grill pineapple and veggies at med. high heat until tender and lightly charred all over, about 12 min. for the onions, turning occasionally, about 8-10 min for the pineapple, or until caramelized, flipping once, 6 min for the red bell peppers, flipping once, and jalapeño for 3-5 min, turning occasionally.
Once cool enough to handle, dab off any excess oil with paper towels from veggies and chop pineapple (cutting around core). red bell peppers, and onions. Devein and deseed jalapeño and dice., reserving some of the seeds if desired.
Toss pineapple, red bell pepper, red onion, jalapeño, 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 jalapeño seeds to taste.
Can be served immediately or even better chilled.
1 medium avocado
1/2 c. sour cream
2 T. mayo.
1 T. lime juice
1/2 tea. salt
1/4 tea. ground cumin
1/4 tea. garlic powder
To make the Avocado Crema, add all the Crema ingredients to your blender and blend until smooth, scraping sides down as needed. May make 4 hours ahead of time and refrigerate in an airtight container.