Mexican marinated grilled chicken tacos with homemade street corn, fresh avocado, and cotija cheese.
Course: Dinner, Lunch
Keyword: grilled chicken tacos, mexican street corn chicken tacos
Author: Modern Honey - www.modernhoney.com
Mexican Grilled Chicken:
2lbsChicken Breasts (or tenderloins or thighs)
⅓ to ½cupCanola Oil (or EVOO)
3TablespoonsFresh Lime Juice(about 2 to 3 limes)
Salt and Pepper
2cupsCooked Corn(from corn on the cob or frozen white corn)
1 to 2TablespoonsMayonnaise
6 to 12Corn Tortillas
1 to 2Avocados(sliced)
Mexican Crema (optional):
3TablespoonsTaco Sauce (or more depending on spice preference, I prefer to do more taco sauce)
In a bowl, stir together oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Pierce chicken breasts with a fork. Place in a large Ziploc bag. Pour marinade over chicken. Let marinate for at least 30 minutes. 4 - 5 hours is ideal. Preheat grill to medium heat. Brush grill with oil to prevent sticking. Place chicken on the grill. Cook for approximately 5 - 6 minutes per side, depending on the thickness of chicken. The internal temperature of the chicken should reach 165 degrees. Cut into pieces.
Street Corn Salad:
Cook corn and place corn kernels in a bowl. Stir in mayonnaise, lime juice, chili powder, cilantro, jalapeno, green onions, and garlic salt.
Assembling Chicken Tacos:
If using corn tortillas, heat a small amount of oil in a skillet. Place corn tortillas one-by-one in a skillet and soften in the oil for a few seconds. Remove and let drain on a paper-towel-lined plate.
Top with chicken, street corn, fresh avocado slices, and sprinkle with cotija cheese and cilantro.