Grilled Chipotle Chicken Tacos with Pineapple Salsa

For the chicken: in a bowl combine 8 boneless, skinless chicken thighs, 2 tbsp avocado oil, kosher salt, pepper, 1 tsp Chipotle chili powder, 1/2 tsp ground cumin, 1/2 tsp dried oregano, juice of 1 lime, 2 cloves minced garlic. Toss to coat, cover and let marinate for at least 30 mins. When ready, grill over medium-high heat until cooked through, about 4 mins per side. Cover with foil and let rest for 10 mins before slicing.

For the pineapple salsa: combine 2 cups diced pineapple, 1/4 red onion finely diced, 1/4 jalapeño minced, 1 clove garlic minced, 1 tsp avocado oil, juice of 1 lime, and tajin to taste. Toss to combine.

Serve in warmed cassava tortillas. Fill with avocado slices, shredded red cabbage, sliced chicken, pineapple salsa, cilantro and serve with lime wedges and topped with your favorite hot sauce!