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Mexican Street Corn Chicken Tacos

Easy to make Mexican Street Corn Chicken Tacos with fresh avocados and cheese.

Mexican Grilled Chicken:
2 lbs Chicken Breasts
1/3 cup vegetable oil
2 limes, juiced
1 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder
Salt and pepper, to taste
Street Corn:
2 cups cooked Corn
1 ½ tbsp mayonnaise
½ lime, juiced
1/4 tsp Chili Powder
1/4 cup Cilantro, chopped
1/2 Jalapeno, chopped
2 Green Onions, sliced
1/2 tsp Garlic Salt
6 Corn Tortillas
2 avocados, sliced
1/2 cup cotija cheese
Cilantro, chopped
Sour Cream
Hot sauce

Mexican Grilled Chicken:
In a bowl, mix together oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper.
Pierce chicken breasts with a fork and place in Ziplock bag. Pour marinade into bag with chicken and allow to marinate for 30 minutes (the longer the better)
Preheat grill to medium heat. Place chicken on the grill and cook for around 5 – 6 minutes on each side, ensuring the internal temperature of the chicken reaches 165˚F. Cut into small pieces and set aside.
Street Corn Salad:
Place cooked corn kernels in a bowl with mayonnaise, lime juice, chili powder, cilantro, jalapeno, green onions, and garlic salt. Mix well.

Assembling Chicken Tacos:

Soften corn tortillas on skillet for 15 seconds each side. Remove tortilla from skillet and fill with grilled chicken, street corn, avocado, cotija cheese, cilantro, sour cream and hot sauce.