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Chicken Tacos with Corn Salsa

Raquel Hazlett

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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