Grilled Cilantro Lime Corn Chicken Avocado Tacos

Name: Grilled Cilantro Lime Corn Chicken Avocado Tacos
Yield: 4 servings
Ingredients: For the Chili Lime Chicken; 2 Boneless Skinless Chicken Breasts, (about 2-2 1/2 lbs total); 1/4 cup Fresh Lime Juice; 2 tablespoons Soy Sauce; 1 tablespoon Olive Oil; 3 cloves Garlic, minced; 2 teaspoons Cumin; 1 teaspoon chili powder; 1/2 teaspoon Salt; 1/4 teaspoon Black Pepper; For Jalepeno Corn Salsa; 2 ears Corn, husked or 2 cups of frozen corn kernels; 1 Jalapeño, seeded and diced; zest and juice from one Lime; 1 tablespoon Chopped Cilantro, (fresh); 1/2 teaspoon Salt; 1/2 teaspoon Black Pepper; 1/4 teaspoon Cayenne Pepper; For the Tacos; 12 White Corn or 6 Flour Tortillas; 2 Avocados, peeled, pitted and sliced; 2 cups Purple Cabbage, shredded; 1 cup Crumbled Queso Fresco; For the Cilantro Lime Sauce; 1 cup Plain Greek Yogurt; 1/4 cup minced cilantro; 2 cloves garlic, minced; 2 teaspoons Fresh Lime Juice; Salt and pepper; For Serving

Posted on January 16, 2022

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As for the number of servings that can be served to make Grilled Cilantro Lime Corn Chicken Avocado Tacos is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

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Modified from the original recipe at https://www.cakenknife.com/charred-cilantro-lime-corn-chicken-avocado-tacos/

Ingredients and spices that need to be prepared to make Grilled Cilantro Lime Corn Chicken Avocado Tacos:

For the Chili Lime Chicken
2 Boneless Skinless Chicken Breasts, (about 2-2 1/2 lbs total)
1/4 cup Fresh Lime Juice
2 tablespoons Soy Sauce
1 tablespoon Olive Oil
3 cloves Garlic, minced
2 teaspoons Cumin
1 teaspoon chili powder
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
For Jalepeno Corn Salsa
2 ears Corn, husked or 2 cups of frozen corn kernels
1 Jalapeño, seeded and diced
zest and juice from one Lime
1 tablespoon Chopped Cilantro, (fresh)
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1/4 teaspoon Cayenne Pepper
For the Tacos
12 White Corn or 6 Flour Tortillas
2 Avocados, peeled, pitted and sliced
2 cups Purple Cabbage, shredded
1 cup Crumbled Queso Fresco
For the Cilantro Lime Sauce
1 cup Plain Greek Yogurt
1/4 cup minced cilantro
2 cloves garlic, minced
2 teaspoons Fresh Lime Juice
Salt and pepper
For Serving
Hot Sauce
Chopped Cilantro
Lime Wedges

Steps to make a Grilled Cilantro Lime Corn Chicken Avocado Tacos

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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