Grilled Chicken Tacos with Strawberry Salsa and Chipotle Avocado Crema

We eat tacos all the time, but I wanted a summer themed taco this week.  This strawberry salsa and chipotle avocado crema are full of flavors that pop. 

Recipe adapted from Food Network

Ingredients:

Chicken-

2 skinless boneless chicken breasts

1/8 cup extra virgin olive oil

½ tablespoon chili powder

½ teaspoon cumin

1 lime zested

Strawberry Salsa-

1 quart strawberries quartered

¼ cup diced red onion

1 bell pepper diced

¼ jalapeno finely chopped (more if you like spice)

1 lime zested and juiced

1 tablespoon fresh cilantro

1 packet of Stevia

Chipotle Avocado Crema-

1 avocado

1 chipotle pepper with adobo sauce

2 tablespoons lime juice

1 tablespoon honey

¼ cup nonfat plain Greek yogurt

1 tablespoon fresh diced cilantro

For Serving: whole wheat tortillas, cotija cheese, spinach/lettuce, etc..

Directions:

1. Place chicken in a small covered dish or zip lock bag.  Add olive oil, cumin, chili powder, and lime zest.  Let marinate for 30 minutes to 2 hours.
2. Strawberry Salsa- Add strawberries, red onion, bell pepper, jalapeno, lime juice and zest, and cilantro to a medium bowl.  Mix to combine.  Refrigerate until ready to serve.  (I also added one packet of Stevia to sweeten this)
3. Chipotle Avocado Crema- Add avocado, chipotle pepper, lime juice, and yogurt to food processor.  Pulse to mix.  Transfer to a small covered dish.  Add honey and cilantro and fold in. 
4. Preheat grill to high heat. 
5. Grill the chicken for 5 minutes per side.  Let chicken rest a few minutes before shredding.
6. Tacos- Spread a layer of the chipotle avocado crema on the tortilla.  Add a handful of spinach.  Top with chicken and strawberry salsa. 
7. Enjoy!