Grilled Cilantro Lime Corn Chicken Avocado Tacos.
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Ingredients requirements of Grilled Cilantro Lime Corn Chicken Avocado Tacos:
- You need For the Chili Lime Chicken.
- Give 2 Boneless Skinless Chicken Breasts, (about 2-2 1/2 lbs total).
- Require 1/4 cup Fresh Lime Juice.
- Prepare 2 tablespoons of Soy Sauce.
- Provide 1 tablespoon - Olive Oil.
- Require 3 cloves - Garlic, minced.
- Give 2 teaspoons Cumin.
- Prepare 1 teaspoon of chili powder.
- Give 1/2 teaspoon for Salt.
- You need 1/4 teaspoon of Black Pepper.
- Require of For Jalepeno Corn Salsa.
- Provide 2 ears - Corn, husked or 2 cups of frozen corn kernels.
- Need 1 of Jalapeño, seeded and diced.
- Give for zest and juice from one Lime.
- Prepare 1 tablespoon - Chopped Cilantro, (fresh).
- Give 1/2 teaspoon - Salt.
- Need 1/2 teaspoon for Black Pepper.
- Prepare 1/4 teaspoon of Cayenne Pepper.
- Give of For the Tacos.
- Require 12 White Corn or 6 Flour Tortillas.
- Give 2 for Avocados, peeled, pitted and sliced.
- Require 2 cups of Purple Cabbage, shredded.
- Provide 1 cup for Crumbled Queso Fresco.
- Prepare For the Cilantro Lime Sauce.
- Require 1 cup of Plain Greek Yogurt.
- You need 1/4 cup of minced cilantro.
- Prepare 2 cloves - garlic, minced.
- Prepare 2 teaspoons of Fresh Lime Juice.
- You need - Salt and pepper.
- You need of For Serving.
- Need - Hot Sauce.
- Provide Chopped Cilantro.
- Give for Lime Wedges.
Grilled Cilantro Lime Corn Chicken Avocado Tacos step by step:
- 1. Flatten chicken breast.
- Add chicken, lime, juice, soy sauce, garlic, cumin, chili powder, salt, and pepper for the chili lime chicken to a large sealable bag. Shake to combine the ingredients and seal..
- Place in the refrigerator and marinate for at least 4 hours or overnight, if possible..
- Preheat grill, or set oven to 350˚F.
- To make the sauce, add yogurt, cilantro, garlic, lime juice, salt and pepper to a blender or food processor. Blend for 30-60 seconds. Set aside..
- Grill Instructions: When the grill is hot, remove chicken breasts from the marinade and place on the grill. Place corn cobs on the grill as well..
- Oven Instructions: When the oven is warm, set the broil to high, remove chicken breasts from the marinade and place on a grill pan. Place corn cobs on the grill as well..
- Grill until corn and chicken are cooked through, flipping halfway through (about 5 minutes per side). You will want the chicken to be 155˚F internally before removing and 165˚F before serving..
- When corn is cool enough to handle, cut corn kernels away from the cobs. Add to a large bowl with jalapeño, lime juice, lime zest, cilantro, salt, pepper, and cayenne. Stir to combine..
- Slice chicken into strips..
- To assemble tacos, top with slices of avocado, corn salsa, shredded cabbage, queso fresco or sauce.
- Serve immediately with hot sauce, chopped cilantro, and lime wedges..
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