Chicken Tacos with Corn Salsa

CHICKEN TACOS WITH CORN SALSA😍

Whatever night taco night lands on is guaranteed to be my favorite day of the week. Endless opportunities to fill a taco vessel with and the fastest way to flavor town on a weeknight. And realistically, I just need a vehicle to get more of this corn salsa into my mouth because it is THAT GOOD. You’re gonna wanna make this ASAP!

Serves 2-3.

Ingredients:

For the Chicken Tacos:

• 4 boneless skinless chicken thighs

• 2 tbsps olive oil

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp ancho chili powder (or regular)

• ½ tsp smoked paprika

• ½ tsp cumin

• Salt and pepper

• 2 tbsps avocado oil

• Preferred tortillas (can be made paleo with Siete Foods tortillas)

• Cotija cheese (optional)

For the Corn Salsa:

• 1 cup defrosted frozen roasted corn

• 2 tbsps red onion, diced finely

• ½ avocado, diced

• 1 tbsp chopped fresh cilantro

• 1 tbsp diced jalapeno (or sub for a pinch of cayenne)

• Juice from 1 lime

• 1 tsp olive oil

• ¼ tsp cumin

• Salt and pepper to taste

Directions:

For the Chicken Tacos with Corn Salsa:

• Add garlic powder, onion powder, chili powder, cumin, smoked paprika, salt, pepper, and olive oil to a shallow bowl or ziplock.

• Add chicken and mix to coat. Marinate for 10-15 minutes while you work on the corn salsa.

• In a small bowl, mix the corn, red onion, jalapeno, cilantro, avocado, lime juice, cumin, olive oil, salt and pepper until combined. Set aside.

• Heat a cast iron skillet (linked my favorite here) on high heat and drizzle in some avocado oil. Once hot, add the chicken in a single layer.

• Cook for 4 minutes on one side, then flip and cook for 3 minutes on the second side. Reduce heat, cover and cook an additional 3 minutes until no longer pink in the center.

• Set aside to rest for 5 minutes while you toast your tortillas. You can do this either over an open flame or in a skillet with a little oil.

• Cut up the chicken, add to the tortillas, top with the corn salsa and cotija cheese and enjoy!

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