Chipotle Lime Chicken Tacos with Strawberry Pineapple Salsa


I am so over the cold and the snow.  It goes from 70° and sunny to 6-8 inches of snow the next day. No wonder the flu is rampant here in upstate NY.  We’ve been so sick here the last month.  My poor kids have missed so much school and had so much to make up.  Well, I am declaring we are done with illnesses.  NO MORE!!!

I decided that to get us out of “the funk” we’ve been in, I was grilling chicken and making a colorful fresh fruit salsa.  My kids are southwestern food obsessed, so I figured this meal would go over well.  It’s not too spicy (you control the heat) and actually very simple to throw together.  The flavors sound a bit odd but they work so well together.  You can also taste every single ingredient that goes into it.

First start by making the chicken marinade.  I made it in the morning before I went to work and let it sit all day in the frig.  The flavoring turned out perfect.  Some olive oil, garlic, onion, chipotle chili powder, cumin, paprika, salt, pepper, honey, cayenne, lime juice and zest all make up the marinade.  Just whisk the ingredients together, and dump over the top of the chicken.  I let it marinate for about 8 hours and it was amazing.  Don’t have 8 hours?  I would recommend at least 30 minutes of marinade time.


I usually just put my chicken in a gallon zip-lock bag and pour the marinade on top.  The bags make for easy clean up.


I also put the bag in a bowl before I store it in the frig.  I’ve had a few instances where the bag had a small hole or wasn’t sealed tightly and the raw chicken goo ran all over.  Not a fun clean up.  I’ve since learned.


After setting the chicken aside to mingle with the sauce, I got to work on my salsa.  So easy!  I chopped strawberries, pineapple, onion, avocado, cilantro and a tiny bit of jalapeno and placed them in a bowl.


To that I added a little lemon juice, zest, cumin, salt pepper and a tiny bit of olive oil and stirred it all together.  The lemon juice will keep the avocado from turning brown.  Cover the bowl and place the in the refrigerator till ready to use.


Once you are ready to start making dinner, pull the chicken out of the refrigerator and let it come to room temperature while you heat up the grill.  I used my indoor grill because my back deck is covered in snow at the moment and I wasn’t about to stand outside in it and grill.  The indoor grill works perfect for these situations.  Once the grill was heated, I cooked them on medium heat for about 10 minutes on each side.  I then took them off the grill and placed the chicken on a plate that I covered with foil to let them rest while I heated the tortillas on the same grill.


When the tortillas are heated through, dice the chicken and add to the warm tortillas with the fruit salsa and some avocado creme sauce (mashed avocado, sour cream, lime zest and garlic I just throw it together till it looks good) and some more cilantro!

There you have it!  A simple delicious dinner in no time at all!

Happy Eating!


Serving Size: 2 tortillas

Chipotle Lime Chicken Tacos with Strawberry Pineapple Salsa

Spicy Chipotle Chicken Tacos with a rainbow of colors from the Strawberry Pineapple Salsa. Simple and delicious!

15 minPrep Time:

20 minCook Time:

35 minTotal Time:

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  • Chipotle Lime Marinade:
  • 2 tablespoons olive oil
  • 1 teaspoon chipotle chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1 garlic clove, minced
  • 3/4 teaspoon hamalayan pink salt
  • 1/4 teaspoon pepper
  • 1 teaspoon honey
  • 1/8 teaspoon cayenne pepper or to taste
  • fresh-squeezed lime juice from 1 lime
  • Lime zest from 1 lime
  • 1 lb chicken breast trimmed of fat
  • For the Strawberry Pineapple Salsa
  • 1/4 ripe pineapple, trimmed and diced
  • 1 cup strawberries, stems removed and diced
  • 1/2 small onion, minced
  • 1/2 jalapeno,seeded and diced
  • 1 avocado, peeled and diced
  • 1/2 cup loosely packed cilantro, finely chopped
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cumin
  • salt and pepper to taste
  • 1 teaspoon olive oil


  1. In a small bowl, whisk marinade ingredients together and pour evenly all over chicken breasts.
  2. Allow chicken to sit for at least 30 minutes at room temperature or refrigerate up to 8 hours.
  3. Dice pineapple, strawberries, avocado and onions. De-seed the jalapeno and dice.
  4. Toss pineapple, strawberries, onion, avocado and jalapeno and cilantro, with the lemon juice, cumin and salt and pepper and olive oil in a large bowl. If you would like it spicier, add some of the jalapeno seeds to taste.
  5. Can be served immediately or even better chilled.
  6. Remove chicken from the refrigerator and allow to come to room temperature.
  7. Meanwhile, preheat the grill to medium heat.
  8. Grill chicken undisturbed for for 8-10 minutes per side, or until chicken is cooked through.
  9. Remove chicken from grill and let rest 5 minutes before slicing.
  10. To assemble, place diced or sliced chicken in the tortillas then top with Salsa followed by Avocado Creme if desired.
Cuisine: Southwestern |


Total Time does not include marinating chicken

21 Day Fix: 1 Red, 1 Purple, 1 Blue, 1 Yellow, 2 tsp


Author: Steph Potter

I am a wife and stay at home mother of two adorable little men. I'll spend a small fortune on the right pair of shoes or purse. Sometimes, I don't feel like a "real" adult. Sometimes, I feel like I'm getting old. Often at the same time. This is my space to share weekly dinner menus, healthy recipes, useful cooking tips and my fitness journey. So grab a cup of coffee, a cozy chair and enjoy!

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