Corn and Chicken Tacos

Corn and Chicken Tacos

David Venable

Prep Time: 45 Minutes

Serves: 4 (2 tacos each)

Chicken Marinade

  • 1 1/4 lbs boneless skinless chicken breasts
  • 3 Tbsp oil
  • Juice of 2 limes
  • 3 tsp adobo sauce
  • 2 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp salt

Preparation

Combine all ingredients for the chicken marinade and place into a resealable plastic bag. Allow the chicken to marinade at room temperature for 30 minutes or in the refrigerator for up to 8 hours. Grill the chicken on each side for about 6–8 minutes, or until its internal temperature reaches 165°F.

Let the chicken sit for about 5–10 minutes and cut it into thin strips.

In a medium mixing bowl, combine all salsa ingredients.

In another small mixing bowl, combine crema ingredients.

To build your tacos, double up the corn tortillas so that you have 8 total. Evenly divide the chicken and then top each taco with the salsa, crema and cheese. Garnish with remaining 2 Tbsp scallions. Any leftover salsa can be put on the side of your tacos as an additional topping.

Corn & Peach Salsa

  • 3 ears corn, shucked, grilled & cut off the cob
  • 3 peaches, small diced
  • 1 large roma tomato, small diced
  • 1/4 cup scallions + 2 Tbsp, chopped (divided)
  • Juice of 2 limes
  • 1 Tbsp oil
  • 2 tsp salt
  • 1 tsp pepper

Crema

  • 3/4 cup sour cream
  • Zest and juice of 1 lime
  • 2 tsp adobo sauce

  • 1/4 cup Cotija cheese
  • 16 corn tortillas

Cook's Notes

If you don't have Cotija cheese, you may substitute feta.

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