Directions

1. Add Achiote Powder, 1/4 cup lime juice, minced garlic, and your cooking oil together and stir until you feel like you've done awesome. After that, keep stirring for a few more minutes. Bien!
   

2. Toss all of your chicken and the achiote/oil mix into a zip lock back and shake it like a Polaroid picture. Shake Shake Shake. Let that marinate at room temp for 30 minutos or so.
   

3. Combine 2 cups of finely diced pineapple with all of your chopped cilantro, diced onion, diced jalapeno, 2 TBSP of lime juice and 1/2 tsp of salt. Let that marinate. I'm starting to see a pattern here. Patience is a flavor virtue my amigo.
   

4. Add your Crema and remaining 2 TBSP of lime juice and mix that together real quick.
   

5. Add some cooking oil to a hot pan and once it is nice and shimmery toss the marinated chicken in. Cook on each side with a med-high temp for about 5-6 minutes. Once you're up to temp (165 degrees for anyone who doesn't like the Montezuma's revenge) pull it off the heat, let it rest for a few and then slice it thin.
   

6. Toast a few tortillas in that same dirty pan you just used and add the chicken, salsa and lime crema to the tacos and serve. Maybe toss your fellow diners a few slices of lemons and a mango margarita.