Description
Delicious grilled chicken tacos topped with a fresh corn-avocado salsa.
Ingredients
Scale
- 1–1/2 pounds boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 limes
- 2 teaspoons minced garlic
- 2 teaspoons ground cumin
- 1/2 teaspoon paprika
- 1–1/4 teaspoons chili powder
- Salt and pepper
- 1 (15-ounce) can fire-roasted corn (or 2 large cobs of corn (1–3/4 cup corn))
- 1 large avocado (diced)
- 1/2 cup green onions (thinly sliced, 3 green onions)
- 1/2 bunch cilantro (finely chopped, 1/3 cup)
- 1 tablespoon finely chopped jalapeño
- 12 small (street-sized) tortillas (flour or corn)
- 1/2 cup mayo (full-fat)
- 1/8 teaspoon ground cumin (optional)
- 1/4 teaspoon paprika (optional)
- 1/2 teaspoon chili powder (optional)
- 1 teaspoon Sriracha (optional)
Instructions
- Trim the chicken breasts of fat and pound them to even thickness to ensure even grilling.
- Place prepared chicken in a ziplock bag and set aside.
- In a small bowl, whisk together the olive oil, 1 teaspoon lime zest, 1/4 cup lime juice, minced garlic, cumin, paprika, chili powder, salt, and pepper.
- Remove 3–4 tablespoons of the mixture and reserve for later.
- Add the rest of the marinade in the bag with the chicken. Seal and knead to coat. Marinate in the fridge for at least 45 minutes, preferably 2–3 hours, but no longer than 5 hours.
- Preheat the grill to medium-high heat (about 450°F) and oil the grates.
- Husk the corn, rub with olive oil, sprinkle lightly with salt and pepper, and place on half the grill.
- Grill the chicken on the other half of the grill, turning once, about 4–6 minutes per side until the thickest part registers 165°F.
- Baste with the reserved marinade while grilling. Transfer to a plate, cover with foil, and let rest.
- Grill tortillas for 30–45 seconds on each side, then fold into taco shape.
- Allow grilled corn to cool, slice off cob, and toss with avocado, green onions, cilantro, jalapeño, and lime juice (optional).
- For the sauce, whisk together lime juice, adjusting to taste.
- Fill tortillas with chicken, corn-avocado mixture, and sauce. Add additional lime juice, cilantro, and cotija cheese if desired.
- Enjoy!
Notes
- For alternative corn preparation, refer to note 2.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg