Description
Delicious chicken tacos topped with avocado, creamy mayo, and zesty corn salsa for a fun and flavorful meal.
Ingredients
Scale
- 1 ½ lbs boneless skinless chicken breasts
- ¼ cup olive oil
- 2 limes (zest and juice)
- 2 tsp minced garlic
- 2 tsp ground cumin
- ½ tsp paprika
- ¼ tsp chili powder
- Salt and pepper to taste
- 1 (15 oz) can fire-roasted corn (or 2 large cobs, grilled and cut)
- 1 large avocado (diced)
- ½ cup green onions (thinly sliced)
- â…“ cup cilantro (finely chopped)
- 1 tbsp jalapeño (finely chopped)
- Optional: Cotija cheese, extra cilantro, lime wedges
- For the Sauce:
- ½ cup full-fat mayo
- 2 tbsp fresh lime juice
- â…› tsp ground cumin
- ¼ tsp paprika
- ½ tsp chili powder
- 1 tsp Sriracha
- 12 small corn or flour tortillas
- Cooking spray
Instructions
- Trim and pound the chicken breasts to even thickness. Marinate in a ziplock bag with olive oil, lime zest and juice, garlic, cumin, paprika, chili powder, salt, and pepper for at least 45 minutes.
- Preheat the grill to 450°F and oil the grates.
- Grill the marinated chicken and corn for 4-6 minutes per side until chicken reaches 165°F.
- Let the chicken rest, then slice into strips.
- Grill tortillas briefly until warm and pliable.
- Mix chopped corn, avocado, green onions, cilantro, jalapeño, and lime juice to create salsa.
- Whisk together mayo, lime juice, cumin, paprika, chili powder, and Sriracha for the sauce.
- Assemble tacos with chicken, corn, salsa, and drizzle with sauce. Garnish as desired.
Notes
For a lighter option, use low-fat mayo or grilled chicken thighs. Refrigerate leftovers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg