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Ingredients requirements of Grilled Cilantro Lime Corn Chicken Avocado Tacos:

1. Get for For the Chili Lime Chicken
2. Require 2 - Boneless Skinless Chicken Breasts, (about 2-2 1/2 lbs total)
3. Take 1/4 cup Fresh Lime Juice
4. Require 2 tablespoons for Soy Sauce
5. You need 1 tablespoon for Olive Oil
6. You need 3 cloves for Garlic, minced
7. Provide 2 teaspoons - Cumin
8. Prepare 1 teaspoon of chili powder
9. Make ready 1/2 teaspoon - Salt
10. You need 1/4 teaspoon of Black Pepper
11. Need of For Jalepeno Corn Salsa
12. Prepare 2 ears of Corn, husked or 2 cups of frozen corn kernels
13. Take 1 for Jalapeño, seeded and diced
14. You need zest and juice from one Lime
15. Make ready 1 tablespoon Chopped Cilantro, (fresh)
16. Require 1/2 teaspoon Salt
17. Prepare 1/2 teaspoon Black Pepper
18. Provide 1/4 teaspoon Cayenne Pepper
19. You need For the Tacos
20. Require 12 of White Corn or 6 Flour Tortillas
21. Take 2 Avocados, peeled, pitted and sliced
22. Make ready 2 cups of Purple Cabbage, shredded
23. Take 1 cup of Crumbled Queso Fresco
24. Need - For the Cilantro Lime Sauce
25. Give 1 cup Plain Greek Yogurt
26. Require 1/4 cup - minced cilantro
27. Take 2 cloves for garlic, minced
28. Get 2 teaspoons - Fresh Lime Juice
29. Give for Salt and pepper
30. Give for For Serving
31. Require for Hot Sauce
32. Require of Chopped Cilantro
33. Need - Lime Wedges

Grilled Cilantro Lime Corn Chicken Avocado Tacos instructions:

1. 1. Flatten chicken breast
2. Add chicken, lime, juice, soy sauce, garlic, cumin, chili powder, salt, and pepper for the chili lime chicken to a large sealable bag. Shake to combine the ingredients and seal.
3. Place in the refrigerator and marinate for at least 4 hours or overnight, if possible.
4. Preheat grill, or set oven to 350˚F
5. To make the sauce, add yogurt, cilantro, garlic, lime juice, salt and pepper to a blender or food processor. Blend for 30-60 seconds. Set aside.
6. Grill Instructions: When the grill is hot, remove chicken breasts from the marinade and place on the grill. Place corn cobs on the grill as well.
7. Oven Instructions: When the oven is warm, set the broil to high, remove chicken breasts from the marinade and place on a grill pan. Place corn cobs on the grill as well.
8. Grill until corn and chicken are cooked through, flipping halfway through (about 5 minutes per side). You will want the chicken to be 155˚F internally before removing and 165˚F before serving.
9. When corn is cool enough to handle, cut corn kernels away from the cobs. Add to a large bowl with jalapeño, lime juice, lime zest, cilantro, salt, pepper, and cayenne. Stir to combine.
10. Slice chicken into strips.
11. To assemble tacos, top with slices of avocado, corn salsa, shredded cabbage, queso fresco or sauce
12. Serve immediately with hot sauce, chopped cilantro, and lime wedges.

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