Tequila Lime Chicken Tacos with Grilled Pineapple Salsa -- When You Finally Win the Battles That Matter

Marcus Gaines has a formal IEP now — Individualized Education Plan. It took two weeks and two parent meetings and one moment where I told the principal I would not play Marcus until the accommodation was in place, which is not the kind of thing that endears a first-year head coach to administration. It was the right call. Marcus took his first chemistry test with extended time this week and got a B-minus. He came to practice the next day different. Lighter. That's the word. Lighter.

4-0. We beat a team that beat us 35-7 last year — a program that had dominated this conference for three years. We won 21-14 on the strength of the defensive line, which Tui has been developing with a patience and physical rigor I find inspiring. I've coached alongside a lot of line coaches. Tui is different. He understands that interior line play is mostly about will, and he finds the will in each kid before he teaches the technique.

Lisa is applying for a new position at her firm — a senior project manager role that would be a significant step up in both scope and compensation. She's spent the last year building toward it quietly. I found out the full details of the application this week when she asked me to read her personal statement. I read it and told her it was the best thing she'd ever written. She said "that's because I meant all of it." She got an interview for next Tuesday. She'll get the job. I have no doubt.

Carnitas this weekend. Slow-braised pork shoulder, crisped under the broiler, served with lime and pickled jalapeño. The twins ate theirs with the tortillas rolled into tubes, which is not the right way to eat carnitas but is apparently the only way they will eat carnitas. You choose your battles. I'm choosing the battles that matter.

I had carnitas in mind all week — slow-braised, broiler-crisped, the whole ritual — but by Saturday afternoon the energy in the house was too fast and bright for a three-hour braise. Lisa had her interview locked in, Marcus had his B-minus, and we’d just beaten a program that had owned us for three years. This was a lime-and-fire kind of night, not a low-and-slow one. The tequila lime chicken tacos with grilled pineapple salsa felt exactly right: bold enough to match the week, quick enough to let us actually sit down and enjoy it together.

Tequila Lime Chicken Tacos with Grilled Pineapple Salsa

Prep Time: 15 min | Cook Time: 15 min | Total Time: 30 min | Servings: 4

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs
• 3 tablespoons tequila (blanco)
• 3 tablespoons fresh lime juice (about 2 limes)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 8 small flour or corn tortillas
• Grilled Pineapple Salsa:
• 2 cups fresh pineapple, cut into 1/2-inch rings or planks
• 1/2 red onion, finely diced
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• 1/4 teaspoon kosher salt
• For serving: shredded cabbage, sour cream, lime wedges

Instructions

1. Marinate the chicken. In a bowl or zip-lock bag, combine tequila, lime juice, olive oil, garlic, cumin, chili powder, smoked paprika, salt, and pepper. Add chicken thighs and toss to coat. Marinate at least 15 minutes at room temperature, or up to 4 hours in the refrigerator.
2. Grill the pineapple. Heat a grill or grill pan over medium-high heat. Grill pineapple pieces 2–3 minutes per side until caramelized with clear grill marks. Remove, let cool slightly, then dice into small chunks.
3. Make the salsa. Combine grilled pineapple, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Stir well and set aside to let the flavors come together.
4. Grill the chicken. Add the marinated chicken thighs to the hot grill or grill pan. Cook 5–6 minutes per side until cooked through and nicely charred, reaching an internal temperature of 165°F. Let rest 5 minutes.
5. Slice and assemble. Slice the rested chicken against the grain into thin strips. Warm the tortillas directly on the grill or in a dry skillet for 30 seconds per side. Fill each tortilla with chicken, a spoonful of grilled pineapple salsa, and shredded cabbage. Finish with sour cream and a squeeze of fresh lime.

Nutrition (per serving)

Calories: 420 | Protein: 34g | Fat: 14g | Carbs: 38g | Fiber: 3g | Sodium: 540mg