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chipotle chicken lettuce tacos
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Chipotle Chicken Lettuce Tacos with Avocado Pineapple Salsa

These low carb, gluten free Chipotle Chicken Lettuce Tacos with Avocado Pineapple Salsa will quickly become a favourite at the family BBQ potluck. Make a big batch and get ready to share!
Course Dinner
Cuisine Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 415kcal

Ingredients

Marinade

  • 1 lb Liberterre boneless skinless chicken breasts
  • 1/4 cup lime juice
  • Zest of 1 lime
  • 3 tbsp vegetable oil
  • 3 tbsp cilantro chopped
  • 1-2 tbsp canned chipotle chiles in adobo with the sauce depending how spicy you like it
  • 1/2 tsp cumin
  • Pinch of salt

Salsa

  • 6 rings of pineapple 1/4 inch thick
  • 1 avocado finely diced
  • 1/4 cup red onion finely minced
  • 1/4 cup fresh cilantro chopped
  • 1 tbsp lime juice
  • 1 tbsp honey
  • 1/2 jalapeno chilli seeds and veins removed, finely minced
  • Salt and pepper

Tacos

  • 8 leaves large romaine hearts lettuce
  • Feta cheese for garnish
  • Cilantro for garnish

Instructions

  • Place your chicken breasts in a resealable plastic bag and pound the thicker parts of the breast with a rolling pin until they match the height of the thinner parts. The goal is about 3/4 inch thick.
  • In a food processor or blender, puree the marinade ingredients until smooth. Transfer to a resealable bag along with the chicken breasts and refrigerate for 2-3 hours.
  • Clean and oil your grill grate and preheat to about medium-high (375-450 F).
  • Grill the pineapple rings on both sides on medium-high heat, until grill marks appear. Set aside to cool and finely dice.
  • Remove the chicken breasts from the marinade, scraping off some of the spicy seeds if you want to cut the heat a bit. Sprinkle generously with salt on both sides.
  • Add the chicken breasts to the grill and cook for 4 minutes on the direct medium-high heat until brown, flip to the other side to brown the other side. Transfer the chicken to indirect heat (an area of the grill without the flames directly on), cover with the lid and cook until the breasts are perfectly cooked through – to 165 F.
  • Remove from the grill, let it sit for 5 minutes, then slice into strips.
  • Meanwhile, mix together the pineapple, avocado, red onion, cilantro, lime juice, honey, chili, salt and pepper.
  • To serve, pile the chicken onto the lettuce leaves, top with the salsa and a sprinkle of feta cheese and cilantro, if desired.

Video

Nutrition

Calories: 415kcal