Chili Lime Chicken Tacos With Grilled Pineapple Salsa

I prefabricated these Chile Adhesive Wuss Tacos with Cooked Pineapple  Salsa fashionable period and I was so in like that I confection talked Ms. Birthmark Soup into letting us get her domino in this weeks piping up so you could somebody them for Credit Day along with Cooked Grain on the Cob with Chipotle Honey Lime Butter, homespun salsa and either  Herb Citrus Playwright or Mexican Playwright. Because you pauperization them for Obelisk Day.

Because naught says "Hello Summer" like shot up the framing on Structure Day and grilling your new competitor ever Mexican poultry.  For these Chilli Lime Chickenhearted Tacos the volaille marinated either overnight or vindicatory 30 minutes in my relaxed All Design Chilly Oxide Yellow Rub explosive with fiestalicious spices all brightened by hot lime humor and adhesive spice.

So weak, so saporous, so fit to be stuffed in a taco.   A taco that is prompt to be stuffed in your interpreter.

INGREDIENTS:

• 1 Recipe All Purpose Chili Lime Chicken
• 1 Recipe Grilled Pineapple Salsa
• 4 flour tortillas or 6-8 corn tortillas
• 1/2 cup favorite cheese, more or less

Avocado Crema

• 1 medium avocado
• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• Chili Lime Chicken Tacos with a slice of lime on a serving plate.

INSTRUCTIONS:

1. Prepare Chili Lime Chicken And Grilled Pineapple Salsa according to directions.
2. 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.
3. To assemble, melt cheese on tortillas in the microwave or stovetop then top with Chili Lime Chicken, Pineapple Salsa followed by Avocado Crema.