Ingredients
Chicken Marinade
- 1-1/2 pounds boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 teaspoons minced garlic
- 2 teaspoons ground cumin
- 1/2 teaspoon paprika
- 1-1/4 teaspoons chili powder
- Salt and pepper, to taste
- 1 teaspoon lime zest
- 1/4 cup freshly squeezed lime juice (about 2 limes)
Corn and Toppings
- 1 (15-ounce) can fire-roasted corn or 2 large cobs of corn (about 1-3/4 cups corn kernels)
- 1 large avocado, diced
- 1/2 cup green onions, thinly sliced (about 3 green onions)
- 1/2 bunch cilantro, finely chopped (about 1/3 cup)
- 1 tablespoon finely chopped jalapeño
Tortillas
- 12 small (street-sized) tortillas, flour or corn
- Cooking spray for grilling tortillas
- Salt, lightly for sprinkling tortillas
Optional Sauce
- 1/2 cup full-fat mayo
- 2 limes, juiced (about 3 tablespoons juice)
- 1/8 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon Sriracha sauce
Instructions
- Prep Chicken: Trim any fat from the chicken breasts and pound them to an even thickness or slice them in half widthwise for quicker grilling. Place chicken in a large ziplock bag and set aside.
- Make Marinade: In a small bowl, whisk together olive oil, lime zest, lime juice, minced garlic, ground cumin, paprika, chili powder, salt, and pepper. Remove 3–4 tablespoons of this marinade and reserve for basting later.
- Marinate Chicken: Pour the remaining marinade into the ziplock bag with the chicken. Seal and knead the bag to coat the chicken evenly. Refrigerate for at least 45 minutes, ideally 2–3 hours, but no longer than 5 hours.
- Prepare Corn: Preheat your grill to medium-high heat (about 450°F). Oil the grill grates generously. Husk the corn, brush with olive oil, and sprinkle with salt and pepper. Place corn on one half of the grill.
- Grill Chicken: Remove chicken from marinade, discarding any leftover marinade. Grill the chicken on the other half of the grill for 4–6 minutes per side until the thickest part reaches 165°F. Baste chicken with reserved marinade after flipping and midway through grilling. Transfer the chicken to a plate, cover with foil, and let rest. Thinly slice the chicken before serving.
- Grill Corn: While grilling chicken, turn the corn every 5 minutes for 15–20 minutes until nicely charred. Remove when cooked to your liking.
- Grill Tortillas: In the last 2 minutes of grilling, spray tortillas with cooking spray, lightly salt them, and grill each side for 30–45 seconds until warm and slightly charred. Remove and fold each tortilla into a taco shape, allowing them to cool slightly.
- Toss Together Corn Mixture: Allow grilled corn to cool slightly, then slice kernels off the cob. In a bowl, combine the corn with diced avocado, green onions, cilantro, jalapeño, and an optional tablespoon of fresh lime juice. Toss gently to combine.
- Make Sauce: In a small bowl, whisk together mayonnaise, lime juice, cumin, paprika, chili powder, and Sriracha until smooth and combined. Adjust seasoning to taste.
- Assemble Tacos: Fill each grilled tortilla with sliced grilled chicken. Top with a generous spoonful of the corn-avocado mixture and a good dollop of the sauce. Add extra lime juice, fresh cilantro, or crumbled cotija cheese if desired. Serve immediately and enjoy!
Notes
- Optional additions for sauce include extra salt, pepper, or more Sriracha depending on spice preference.
- Alternative corn preparation could be pan-roasting or sautéing if a grill is unavailable.
- Marinate chicken no longer than 5 hours to prevent texture degradation from the lime juice.
- You can use fresh corn on the cob or fire-roasted canned corn for convenience.
- Serve with extra lime wedges and cotija cheese for authentic flavor enhancement.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
