Grilled Cilantro Lime Corn Chicken Avocado Tacos
Grilled Cilantro Lime Corn Chicken Avocado Tacos

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Composition - Grilled Cilantro Lime Corn Chicken Avocado Tacos:
  1. Need For the Chili Lime Chicken
  2. Make ready 2 Boneless Skinless Chicken Breasts, (about 2-2 1/2 lbs total)
  3. Get 1/4 cup Fresh Lime Juice
  4. Get 2 tablespoons for Soy Sauce
  5. Provide 1 tablespoon of Olive Oil
  6. Need 3 cloves Garlic, minced
  7. Provide 2 teaspoons Cumin
  8. You need 1 teaspoon for chili powder
  9. Provide 1/2 teaspoon of Salt
  10. Take 1/4 teaspoon Black Pepper
  11. Provide For Jalepeno Corn Salsa
  12. Take 2 ears of Corn, husked or 2 cups of frozen corn kernels
  13. Make ready 1 for Jalapeño, seeded and diced
  14. Require zest and juice from one Lime
  15. Need 1 tablespoon of Chopped Cilantro, (fresh)
  16. You need 1/2 teaspoon for Salt
  17. Require 1/2 teaspoon Black Pepper
  18. Give 1/4 teaspoon for Cayenne Pepper
  19. Need of For the Tacos
  20. Give 12 of White Corn or 6 Flour Tortillas
  21. You need 2 Avocados, peeled, pitted and sliced
  22. Get 2 cups - Purple Cabbage, shredded
  23. Prepare 1 cup of Crumbled Queso Fresco
  24. Take For the Cilantro Lime Sauce
  25. Prepare 1 cup Plain Greek Yogurt
  26. You need 1/4 cup - minced cilantro
  27. You need 2 cloves - garlic, minced
  28. Need 2 teaspoons of Fresh Lime Juice
  29. Provide of Salt and pepper
  30. Need For Serving
  31. Give - Hot Sauce
  32. Prepare Chopped Cilantro
  33. Require Lime Wedges
Grilled Cilantro Lime Corn Chicken Avocado Tacos steps:
    1. Flatten chicken breast
  1. 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.
  2. Place in the refrigerator and marinate for at least 4 hours or overnight, if possible.
  3. Preheat grill, or set oven to 350˚F
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Slice chicken into strips.
  10. To assemble tacos, top with slices of avocado, corn salsa, shredded cabbage, queso fresco or sauce
  11. Serve immediately with hot sauce, chopped cilantro, and lime wedges.

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