Mexican Corn And Chicken Tacos
WHAT YOU NEED
- 4 large chicken breasts
- 1/4 cup olive oil
- 1 lime, juiced
- 1 tsp minced garlic
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp salt (to taste)
- 1/4 tsp pepper (to taste)
- For the Street Corn Salsa:
- 15 oz can of corn, drained
- 3 TBS chopped cilantro
- 1 jalapeno (diced)
- 1/2 lime, juiced
- 1/2 tsp salt
- For the Creamy Chili Sauce:
- 1/4 cup mayonaise
- 2 TBS Cacique® Crema Mexicana
- 1 lime, juiced
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1/8 tsp salt (to taste)
- For Assembling the Tacos:
- 8 fajita sized tortillas
- 1 avocado (seeded and sliced)
- 1/2 cup Cacique® Cotija Cheese
- chopped cilantro (optional)
HOW TO MAKE IT
- In a large bag, place your chicken, and add in olive oil, lime juice, garlic, cumin, paprika, chili powder, salt and pepper. Seal the bag and knead your chicken until its well coated. Place in the fridge for 30 minutes, up to 3 hours.
- When you're ready to cook, remove from marinade and discard marinade. Grill the chicken, or cook in a saute pan, over medium high heat, until cooked through, or until the chicken reaches an internal temperature of 165 degrees. Allow the chicken to rest for a few minutes, then chop it up, or shred it.
- For the Street Corn Salsa: Add your corn to a medium sized bowl. Mix in the jalapenos, cilantro, lime juice and salt. Set aside.
- For the Creamy Chili Sauce: In a small bowl combine mayonnaise, Cacique® Crema Mexicana, lime juice, chili powder, cumin, paprika, and a dash of salt. Stir until smooth.
- For assembling the tacos: Take one tortilla, and spread about 1/4 cup of chicken mixture over the top. Top with 1 TBS of corn mixture. Top with 1/2 TBS of creamy chili sauce (or as much as desired). Add avocado and cotija cheese (and cilantro if desired) and serve. Repeat with remaining tortillas and taco ingredients.
