Charred Cilantro Lime Corn Chicken Avocado Tacos
From the flavorful honey lime chicken to the spicy charred corn salsa, every element of these colorful tacos provides texture and ample punches of flavor!
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equipment
ingredients
Honey Lime Chicken
- 2 Boneless Skinless Chicken Breasts (about 2-2 1/2 lbs total)
- 1/4 cup Fresh Lime Juice
- 1/2 cup Honey
- 2 Tbsp Soy Sauce
- 1 Tbsp Olive Oil
- 2 cloves Garlic minced
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Corn salad
- 2 ears Corn husked
- 1 Jalapeño seeded and diced
- Zest and juice from one Lime
- 1 Tbsp Chopped Cilantro (fresh)
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 tsp Ground Cayenne Pepper
Tacos:
- 12 White Corn Tortillas
- 2 Avocados peeled, pitted and sliced
- 2 cups Purple Cabbage shredded
- 1 cup Crumbled Queso Fresco
serve with
- Hot Sauce
- Chopped Cilantro
- Lime Wedges
instructions
- Add chicken, lime, juice, honey, soy sauce, garlic, salt, and pepper for the honey lime chicken to a large sealable bag. Shake to combine the ingredients and seal.
- Place in the refrigerator and marinate for 4 hours or overnight.
- Preheat grill to medium-high heat.
- When the grill is hot, remove chicken breasts from the marinade and place on the grill. Place corn cobs on the grill as well.
- Grill until corn and chicken are cooked through, flipping halfway through. This took me about 10 minutes, but it may depend on the size of your chicken breasts. You will want the chicken to be 165˚F internally.
- Remove chicken and corn from grill. Let cool slightly.
- 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, divide chicken pieces evenly between the tortillas. Top with slices of avocado, corn salsa, shredded cabbage, and queso fresco.
- Serve immediately with hot sauce, chopped cilantro, and lime wedges.