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

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We hope you got benefit from reading it, now let’s go back to grilled cilantro lime corn chicken avocado tacos recipe. You can have grilled cilantro lime corn chicken avocado tacos using 33 ingredients and 12 steps. Here is how you cook that.

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

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