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Ingredients Grilled Cilantro Lime Corn Chicken Avocado Tacos:

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

Grilled Cilantro Lime Corn Chicken Avocado Tacos how to cook:

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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