Grilled Cauliflower and Queso Blanco Tacos

Happy Summer Solstice!  After a cold and damp spring, it is nice to finally have some warm temps.  Maybe even a little too warm for the start of summer, but I don’t want to complain.  In the blink of an eye, it will be winter again, and I’ll be wishing for beach days long gone.

Luckily these warmer temps bring an opportunity to turn off the oven and get out the grill.  Or in my case, the grill pan since my apartment doesn’t permit grilling *sigh*.  At least my Le Creuset Bistro Grill gives the flavor of an outdoor grill.  It’s also really easy to clean.  I’ve had other grill pans that weren’t worth using due to the cleanup involved after.

I was inspired to make these tacos after seeing a recipe that Half Baked Harvest shared.  First, I should start off by stating that I was very skeptical of cauliflower and it’s new found fame.  It seems to be following in the footsteps of kale (which I was also a skeptic of at first).  Up until this point, my only experience with cauliflower was cauliflower rice.  I was surprised by how good it was, but it was not enough to convince me that cauliflower could be the star of the show.  As in, cauliflower “steak”(what???!!!) or cauliflower “wings”.  How could cauliflower replace beef or the chicken in wings?!  Vegan cheese is one thing, but this is a whole other level of food trickery!

I finally tried buffalo style cauliflower a few months ago at the New York Botanical Garden Hudson Garden Grill, which is a delicious farm to table style restaurant.  I’m so glad I did.  The cauliflower was crispy and spicy and barely needed it’s blue cheese accompaniment. Now I don’t think I could go so far as to say that this would become a replacement for regular wings, but clearly I now understood all of the hype around this unassuming veggie, which brings me back to the tacos.

The original recipe has you roast the cauliflower and serve with fried halloumi cheese.  I decided to grill it, and since my local grocery stores don’t carry halloumi, I used queso blanco as a substitute.  It also has a high melting point so I was able to grill it before serving with the tacos.  I love halloumi and when I need another cheese fix, I think I’ll order some from Amazon Fresh.

It seems that cauliflower tends to take on whatever flavor you’re imparting on it.  So the cumin, smoked paprika and chili powder definitely gave it the right Mexican kick.  It also stays tender on the inside when you cook it.  Be sure to serve the tacos with lots of guacamole, a good salsa (I like Joe’s or Shoprite Kitchen’s) and fresh cilantro.  I will definitely make these again and plan to make buffalo style cauliflower in the upcoming weeks! Are you a cauliflower convert yet?

1 large head of cauliflower, cut into florets
1 tablespoons sesame
1 tablespoon olive oil
2 teaspoons smoked paprika
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon kosher salt and pepper
8 ounces queso blanco (or halloumi cheese), sliced
8 tortillas (I like La Tortilla Factory’s Handmade Style Corn Tortillas or Chi-Chi’s Flour and Corn Tortillas)
Fresh cilantro

In a large bowl, toss together the cauliflower, oils, paprika, chili powder, cumin, salt and pepper. Grill cauliflower over medium high heat until each side has a nice sear.  Transfer to a baking tray and keep warm.  Grill or pan fry the queso blanco (use foil if using a grill) and cook 1-2 minutes per side until the cheese begins to melt.  Heat a small skillet over medium heat and add a drizzle of olive oil. Transfer slices to tray with cauliflower.  Heat the tortillas using your desired method.  I like to heat them on the grill pan. To assemble the tacos, layer the cauliflower and queso blanco in the tortillas and top with guacamole, salsa and fresh cilantro.


Spicy BBQ Chicken Tacos

If you’re looking for an easy weeknight meal, then look no further.  I ended up pulling together two different recipe ideas to come up with these spicy barbecue chicken tacos.  They require little effort but result in big flavor.  I used rotisserie chicken, which is a great shortcut, and even had some leftover to make waldorf chicken salad for lunch for the week.  You could also make a batch of pulled pork in a slow cooker if you’re not feeling like chicken.  Since I wasn’t making barbecue sauce from scratch, I wanted one that didn’t have a ton of sugar in it.  I recommend using Sticky Fingers Sweet Southern Heat since it only has 9 grams of sugar per serving, which is a lot less than other brands.  I also recommend heating your tortillas on a grill pan.  I don’t know why I didn’t start doing this sooner!  Slaw and pickles are a must for these so don’t be weirded out by the thought of tacos + pickles.

2 cups broccoli slaw
3/4 cup mayonnaise
1/4 cup apple cider vinegar
1 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 1/2 cups shredded rotisserie chicken breast
1/3 cup Sticky Fingers Sweet Southern Heat barbecue sauce
1/4 teaspoon cayenne pepper
8 tortillas of your choice
Dill pickle chips

In a small bowl, whisk together mayonnaise, apple cider vinegar, salt and pepper.  Toss half of the mixture with the broccoli slaw.  Reserve additional sauce for serving.

Place chicken, cayenne pepper and barbecue sauce in a medium bowl.  Cover loosely and microwave on high until chicken is heated through.

Warm tortillas using a grill pan or method of you choice.  Transfer chicken mixture to the tortillas and top with slaw, extra sauce, and pickles.

Sweet ‘n Spicy Pulled Pork with Sweet Potato Waffles

Next to muffins, waffles are quickly becoming one of my favorite things to make.  I haven’t posted any recipes on Sunday Girl Eats yet, but I have shared one for coconut waffles on Instagram as well as a post for a honey blueberry corn bread version.  Waffles can be both savory and sweet, and therefore, can be a great option for breakfast or dinner.  I’ve been wanting to make a sweet potato version and was inspired by the Lean Green Bean’s Sweet Potato Waffle Nachos recipe.  Since I don’t have a mini waffle iron, I figured pulled pork would be a great topping for larger waffles.  I also had a busy weekend and needed something that could easily cook in the slow cooker during the day yesterday.  Luckily I didn’t overcook the pork, and the waffles were not labor intensive despite having to whip them up at 9:00 last night!  The cheddar, jalapeno and bacon are a must for the waffles, and it gave me a chance to try out Daiya’s Cheddar Style Shreds.  If you are looking for dairy-free alternatives and haven’t tried their “cheese” yet,  I highly recommend it.  It is the closest thing to regular cheddar that I’ve come across!

1 1/2 pounds pork tenderloin
1 medium vidalia onion, coarsely chopped
1 tablespoon chili powder
1 bottle Sweet Baby Ray’s Sweet ‘n Spicy Barbecue Sauce
1 1/2 cups mashed sweet potatoes (2-3 small to medium sweet potatoes)
1 large egg
1/4 cup Daiya Cheddar Style Shreds
1/2 tablespoon coconut oil, melted (or solid if sweet potatoes are warm)
1/2 medium jalapeno, finely chopped
3 slices cooked bacon, crumbled
Radish and avocado slices, optional

Place onion, chili powder, pork and barbecue sauce in slow cooker and cook on low for 5-6 hours or until cooked through.  When ready to serve, remove pork and shred.  Return to slow cooker and toss with sauce.

For the waffles, combine mashed sweet potatoes, egg, cheese, coconut oil, jalapeno and bacon.  Mix well to combine.  Brush heated waffle iron with coconut oil and spoon potato mixture onto waffle plate(s).  Cook according to your waffle iron directions.

Serve waffles topped with pulled pork and slices of radish and avocado, if desired.

Banana Walnut Chocolate Chip Power Cakes

It’s official, I’m breaking up with coconut flour or at least when it comes to muffins.  I made a batch of apple cinnamon walnut muffins a few months ago, and they looked delicious with perfectly shaped, crumb topped tops when they came out of the oven. Unfortunately, you can’t judge a muffin by its top-they did not taste delicious at all! They were a soggy, inedible mess with the consistency of a wet dish sponge.  Blech!

I have used coconut flour before without a problem, like my Crazy for Coconut Quinoa Chocolate Chip Muffins (see my Instagram for that recipe).  In an effort to give it another try, I attempted a different recipe last week.  They too were a let down. 😦  The only edible part was the very top, as in a 1/4 of an inch of the muffin.  I felt like I was in a Seinfeld episode, and the stumps were not salvageable or edible at all.

Coconut flour typically needs a lot of moisture since it absorbs so much due to its fiber content, but both of the recipes I tried must have had too much moisture.  Either way, I’m not wasting another batch of muffins.  Sorry coconut flour!

For now I’ll stick to oats (and oat flour), almond flour, good old-fashioned all-purpose flour, Pamela’s Baking & Pancake Mix, and my new favorite Kodiak Cakes Power Cakes:  Protein Packed Flapjack & Waffle Mix.  I’ve wanted to try Kodiak Cakes mix for a while now and finally bought some this weekend.

I’m so glad I did.  The muffins I made with  the mix were love at first bite!  The Power Cakes mix is 100% whole grain with added protein, which is a bonus since I tend to struggle with breakfast ideas that keep me from getting hangry by 11 am.  As I’ve mentioned in previous posts, I don’t like eggs on their own or in primarily egg based recipes like quiche so I’m limited when it comes to breakfast.  I followed the recipe on the box with some substitutions and add-ins.  Two muffins clock in around 14 grams of protein and were great for breakfast along with a few slices of turkey bacon and some fresh strawberries.  And they were delicious from tops to stumps. 🙂

1/2 cup coconut sugar
1/4 cup coconut oil, softened
2 ripe bananas
2 cups Power Cakes mix
1 cup unsweetened almond coconut milk
1 egg
1 teaspoon cinnamon
1/2 cup chopped walnuts
1/4 cup mini semi-sweet chocolate chips

Preheat oven to 350º F.  In a large bowl, mash together the bananas, coconut sugar and coconut oil.   Add the remaining ingredients through the cinnamon and mix until smooth.  Fold in the walnuts and chocolate chips.  Fill lined muffin cups 3/4 full.  Bake at 350º F for 14-18 minutes until golden brown and inserted toothpick comes out slightly moist.

Roasted Poblano Chicken Meatballs

As I may have already mentioned, I have a slight obsession with chicken meatballs (see previous posts)!  In fact, if I could only pick two things to make, they would be my first choice with muffins for my second.  They are one of my favorite things to make since you can do all kinds of variations, and they are a great way to sneak in extra veggies like spinach and kale to name a few.

I was inspired to come up with the recipe for this batch of chicken meatballs after making a Half Baked Harvest’s Sheet Pan Poblano Chicken Fajitas.  If you’re not following this blog, you need stop what you’re doing and sign up right now.  It’s full of great recipes, and I haven’t been disappointed by one yet.

But back to my meatballs.  I had an extra poblano, white onion, jalapeño and cilantro to use up and figured the chicken meatballs would be the perfect vehicle for them.  I was right and will definitely be making these again.  I roasted some lightly seasoned cubed sweet potatoes right along side the poblano and onion and served them as a side.

1 small/medium poblano pepper, cut into strips
1/4 medium white onion, cut into thicker slices
1 pound lean ground chicken (not fat-free)
1 egg
1/2 medium jalapeño, diced
1/4 cup panko breadcrumbs
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
Kosher salt and freshly ground pepper
1-2 tablespoons fresh cilantro, chopped
Olive oil

Preheat oven to 425º F.  Place poblano and onion on a small baking tray.  Drizzle with olive oil and salt & pepper.  Toss to combine.  Roast for 20-25 minutes until peppers begin to char slightly.

In the meantime, combine the ground chicken through the cilantro.  Remove poblano mixture from oven and transfer to a cutting board.  Allow to cool before chopping  into smaller pieces.  Add to chicken mixture and stir to combine.

Form mixture into small meatballs, about 1-1 1/2 inches in diameter.  Heat olive oil in a large pan over medium heat.  Add meatballs in small batches and cook until evenly browned and cooked through.

Sweet Potato Cakes with Poblano Relish

Poblano problems.  Last month, two of the soups I made both begged for poblanos, and the grocery store was out of them.  They were also out of tomatillos, which I needed for one of the recipes.  I was able to find a salsa verde to sub in for the tomatillos in the pork posole I made, but the jalapenos I used in lieu of the poblanos were a letdown.  The jalapenos added heat, but not the delicious smoky flavor you get from a roasted poblano.  Poblano peppers are easy to roast, and it’s worth the extra step to elevate your dish.  Luckily the grocery store was stocked with them today.

I’ve also been trying to use some of the same main ingredients for multiple dishes.  It’s a way to cut down on cooking time and make meal prep a little easier.  I was able to use the sweet potatoes I baked in both these sweet potato cakes and muffins I made.  I also made pulled pork in the slow cooker to have for sandwiches and to use for a pulled pork and pineapple pizza later in the week.

I haven’t tried the muffins yet, but the sweet potato cakes were as good as I thought they’d be.  The original recipe called for the addition of shredded chicken in the poblano mixture, but I omitted it.  I don’t think the recipe needs it at all.   The smokiness of the poblano relish went well with the sweetness of the sweet potato, and I would definitely make this relish again to pair with grilled chicken or steak.

1 poblano pepper, halved lengthwise and seeded
1 cup heirloom grape tomatoes, halved
1/2 small red onion, thinly sliced
2 tablespoons fresh cilantro, chopped
2 tablespoons lime juice
1/4 teaspoon kosher salt
2 baked sweet potatoes, peeled and mashed
1/3 cup old-fashioned oats
1/8 teaspoon cayenne pepper
1/3 cup flour
1 large egg
Olive oil

Preheat broiler to high.  Place poblano pepper on foil lined baking sheet and broil for 8-10 minutes.  After removing, wrap in foil and let stand for 10 minutes.  Peel and coarsely chop.  In a medium bowl, combine the poblano, tomatoes, red onion, cilantro, lime juice, salt and a drizzle of olive oil.  Set aside or refrigerate if not serving the potato cakes immediately.

In another medium bowl, combine the mashed sweet potatoes, oats, cayenne pepper, flour and egg.  Season with salt and pepper and stir to combine.  In a large skillet over medium, heat 1 tablespoon olive oil.  Spoon about 1/4 cup of the sweet potato mixture into the pan.  Repeat for each potato cake.  Cook for 3-4 minutes on each side.  Keep warm while you repeat previous steps for remaining potato mixture.  Serve the potato cakes warm with the poblano mixture.   For another poblano recipe, check out this Tamale Pie!

*Recipe adapted from Cooking Light


Roasted Carrot Soup w/ Apples, Turmeric & Ginger

I have been on a soup kick lately.  I wasn’t feeling well last week and was hoping soup would do the trick.  Plus most soups are easy to throw together, freeze well and are hearty enough to eat on their own.  Prior to not feeling well, I already had a batch of chicken tortilla soup cooking in the slow cooker.  Unfortunately, I was disappointed by the outcome.  Partly because I inadvertently bought no sodium chicken stock (I usually buy low sodium), and I neglected to add extra salt.  Once soup is finished cooking, I find it’s hard to doctor up.  I also felt something was missing from the recipe.  It needed more heat and flavor.  I have another chicken tortilla soup recipe that calls for poblanos so I think I’ll try that one out next time.

Luckily, the roasted carrot soup I made midweek did not disappoint.  It was just what I was looking for and was full of immune boosting ingredients.  The consistency was similar to a butternut squash bisque and pairs nicely with a good hearty bread.  You could also serve with grilled cheese or serve on its own.  I actually had a side of tater tots with it the one night, and it was the perfect comforting dish.  I had combined parts of two different recipes for this one, and I should note that you can leave out the coconut yogurt that gets added at the end.  I only added a little less than half a cup, but I think the soup tasted slightly better prior to adding.  And it’s definitely worth taking the time to roast the carrots first.  It brings out the sweetness of them and gives a better flavor overall.

My soup adventures continue as I have a batch of pork posole in the slow cooker as I’m typing this.  I’ve always wanted to make it, and I’m still congested so I’m hoping the heat/spice from the jalapeno and chiles help!  Please share some of your favorite soup recipes in the comments section below. 🙂

P.S. On a side note, you must check out .  A good friend from college and a few of her friends recently started this fantastic blog!  It’s full of fun, fashion and fitness.  Thanks!

1 1/2 pounds carrots, chopped into 1/2-inch rounds
1 large sweet onion, chopped
1 large or 2 medium tart apples (I used Pink Lady), peeled and chopped
2 cloves garlic, minced
1 1/2 teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon ground ginger
4 cups vegetable stock
A few sprigs of thyme
Olive oil
1/2 cup coconut yogurt (feel free to omit)
Kosher salt
Freshly ground black pepper

img_7934Preheat oven to 425º F.  Place carrots on a rimmed baking tray and toss with olive oil and salt and pepper.  Roast at 425º F for about 20-25 minutes or until they begin to caramelize.  While the carrots are roasting, heat a large dutch oven over medium heat.  Add 1-2 tablespoons of olive oil, onions and apple.  Cook until they are soft.  Add the garlic, turmeric, cumin and ginger and cook until fragrant, about 30 seconds.  Add the vegetable stock, carrots and thyme.  Bring to a simmer.  Reduce heat, cover and cook until the carrots are tender, about 20 minutes.  Remove from heat and allow to cool slightly.  Discard the sprigs of thyme.  Using an immersion blender (I love my Cuisinart one), blend the soup until it is smooth and creamy.  (If you use a blender or food processor instead, be careful blending the soup and allow to cool longer before blending.)  If you decide to use the coconut yogurt, add to the soup and blend again.  Season with salt and pepper to taste.  Return to the stove and heat to a simmer.  Serve with additional freshly ground pepper.

Avocado Fritters with Cashew Hollandaise Sauce

img_7743If you love avocados, then you are going to LOVE these avocado fritters!  They taste like fried guacamole and are a meatless alternative to guacamole chicken burgers I’ve made before.   I am far from a vegetarian but felt like I had a lot of meat last week and needed a break.  In addition to the fritters, I also made a roasted root veggie pot pie, which I’ll share the recipe for in another post.

In an effort to eat healthy and stay on track, I try to incorporate veggies and good sources of protein in my dishes whenever I can.  In addition to the avocado, these fritters are packed with spinach, quinoa and fresh cilantro.  They’re great on their own or as a side.  I had some for lunch this week along with leftover sweet potato quesadillas I had frozen.

And as for the cashew hollandaise sauce, it’s so good!  I’ve been wanting to explore cashew “cheese”, and this sauce definitely has a spreadable cheese-like consistency.   I finally made a cashew based “parmesan” a few weeks ago, and it’s really good.  You just combine raw cashews, nutritional yeast, and garlic powder in a food processor et voila!  Now, if you’re expecting it to taste exactly like parmesan cheese, you’ll be disappointed.  But if you go into it with an open mind, it is a good substitute.  As I’ve mentioned in other posts, cheese (especially the aged varieties) and I do not get along so well anymore, and I really need to avoid it when I can and indulge in it when I can’t avoid the craving any longer!

The fritters would also be good with a chipotle or honey jalapeno sauce if you didn’t want to make the cashew hollandaise.

What are some ways you incorporate more veggies into your diet?  And do you have any favorite cheese alternatives?

1/2 cup quinoa (dry)
4  medium avocados
Zest and juice of 1 medium lime
1/2 cup chopped baby spinach
1 medium jalapeno, finely chopped
1 bunch fresh cilantro, finely chopped
Kosher salt
Freshly ground black pepper
Panko breadcrumbs
Coconut oil

For the cashew hollandaise:
5 ounces raw cashews
3 tablespoons hot water, plus more for soaking the cashews
1/2 teaspoon ground tumeric
Juice of 1 medium lime
1 tablespoon olive oil
Kosher salt

Place cashews in a small bowl.  Boil about a cup of water and pour over the cashews.  Let soak.

In the meantime, prepare the quinoa according to package directions and cool once finished.  While the quinoa is cooking, in a large bowl coarsely mash the avocados.  Mix in the lime zest and juice, spinach, jalapeno, and cilantro.  Add the cooled quinoa to the mixture and season with salt and pepper.  Spread a layer of panko breadcrumbs on a large baking tray.  Form the avocado mixture into small to medium size patties and place on the breadcrumbs.  Top with more breadcrumbs being sure to lightly press the breadcrumbs into the mixture.  Refrigerate till firm.

While the fritters are chilling, drain the cashes and place in a food processor along with the 3 tablespoons of hot water, tumeric, lime juice, olive oil, and salt.  Blend until smooth.  You can adjust the consistency by adding more water or olive oil.

Once the fritters are set, heat a large pan over medium heat.  Add a few tablespoons of coconut oil.  Fry the patties until golden brown on both sides.  Serve the fritters warm with the cashew hollandaise.  Refrigerate any leftovers.
*Recipe adapted from

Honey Ginger Pork Chops with Pears and Apples

I finally ordered a meat thermometer today and am really excited about my purchase (it’s the little things, right?).  Over the years, I’ve gotten better with knowing when things are finished cooking, liked steak, burgers, etc., but I still struggle with pork and chicken.  I admit that I am the person you seasoned chefs shake your head at-I sometimes cut into the meat while it’s cooking to check for doneness. 😮  So then I end up with less than juicy chicken or pork, or pork that is a little overcooked because I never know how pink is too pink.  A lot of effort and sometimes money goes into cooking, and no one wants overcooked food.  So here’s hoping my new meat thermometer becomes one of my favorite cooking tools.

I wish I had it a few weeks ago when I made these honey ginger pork chops.  They were still good but could have cooked for a little less time.  I don’t want that small detail to take away from the recipe though.  I made these on the stove-top, but you could easily use the oven instead.  You could also substitute pork tenderloin for the pork chops.  I should note that when I made this dish, two of the pork chops had seasoning on them from my Grilled Fennel-Spiced Pork Chops with Lemon-Sage Vinaigrette recipe.  I had leftover unused pork chops from the last time I made it, so I froze two plain and two with the fennel rub.  The flavor of the fennel ended up being a great addition to this dish if you want to incorporate into the recipe that follows.  The ginger and turmeric (two of my favorite spices) give the pork chops plenty of flavor though on their own.

4 teaspoons olive oil
1/4 cup organic apple cider vinegar
2 tablespoons honey
1 peeled, grated fresh ginger root
2 cloves garlic, minced
1/2 teaspoon ground turmeric
4 boneless thick-cut pork chops
2 Bosc pears, cored and chopped
1 gala apple, cored and chopped
1/4 cup low-sodium chicken stock
Kosher salt
Freshly ground black pepper

img_7336In a small bowl, whisk together the olive oil, apple cider vinegar and honey.  Reserve half and set aside.  To the remaining mixture, whisk in the ginger, garlic and turmeric.  Generously season the pork chops on both sides with kosher salt and freshly ground pepper (or follow the recipe in the notes above for the fennel rub).  Place in a large resealable bag or container and add the honey ginger marinade.  Marinate in the fridge for an hour or overnight.

Heat a large stainless steel pan over medium heat.  Add the pork chops and discard the marinade.  Brown thoroughly on both sides.  To the pan, add the pears, apple and reserved marinade base.  Allow the fruit to  cook for a few minutes and then add the chicken stock to the pan.  Continue cooking the pork chops till cooked thoroughly (use your meat thermometer!).  Serve with a green salad or veggie of your choice.

Grilled Chicken Tacos with Pineapple Salsa

img_7194When I’m planning out my dinners for the week, I always consider whether or not they will be good leftover for lunch.  I get bored easily when it comes to lunch so leftovers can be an easy fix for that.  They add more variety than just your average sandwich or salad.  I knew these chicken tacos would fit the bill.  And they were the perfect opportunity for me to use extra pineapple I had leftover from my pineapple and spinach smoothies.

The flavor combo of the tacos and salsa tasted like summer and what a great reminder to have in the midst of winter (I love the change of seasons and can’t wait for snow, but ahhh summer . . . )  I originally wanted to serve these as tostadas, but my local grocery store seemed to be out of them.  I used my favorite La Tortilla Factory corn tortillas (see previous post for link) instead.  I warmed them in a little bit of coconut oil till they bubbled and were lightly browned on each side.

Since I can’t have a grill at my apartment, I used my Le Creuset grill pan instead.  I’m so glad I purchased it a few months ago.  It does a great job of grilling, is easy to clean up and doesn’t take up a lot of space.  I actually leave it out on my stove top for easy access.  If you don’t want to grill the chicken, you could pan fry the chicken instead or even do a shredded version in the crock pot.

I didn’t think the tacos needed anything other than the salsa, but you could serve with guacamole or other toppings of your choice.  No one likes a sad desk lunch so I hope you try these out!

1 1/2 pounds organic chicken breast pounded to 1/2 inch thickness (you can slice them too but using a meat mallet is a great way to bang out any frustrations lol)
3/4 teaspoon smoked paprika
1 teaspoon chili powder
1 1/2 teaspoons cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 /4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 teaspoon honey
Juice and zest of one lime + juice of half a lime
2 tablespoons olive oil
1 cup finely chopped pineapple
1/2 small red onion, finely chopped
1/2 cup grape tomatoes, chopped
1/2 jalapeno, finely chopped
Bunch fresh cilantro, finely chopped
8 corn tortillas

Heat grill pan over high heat.  In a small bowl, whisk together all of the spices, honey, juice and zest of one lime, and olive oil.  Place chicken breasts in a large plastic bag.  Add marinade to bag and coat the chicken evenly.  Seal and refrigerate for 1 hour or overnight.

While the chicken is marinating, prepare the salsa by combining the pineapple, red onion, tomatoes, jalapeno, cilantro and juice of half a lime.  Refrigerate until ready to use.

Add the chicken to the hot grill pan and grill until chicken is thoroughly cooked and no longer pink.  Flip once while grilling.  Remove from pan and transfer to a cutting board.  Allow to rest for a few minutes before slicing on a diagonal.  Serve with warm tortillas and the pineapple salsa.

*Recipe adapted from