Grilled Cilantro Lime Corn Chicken Avocado Tacos.

Believe it or not this is a simple recipe just next the extra ones. I think the hardest portion is to locate the best ingredients so you can enjoy the appetizing Grilled Cilantro Lime Corn Chicken Avocado Tacos for your lunch with your friends or family. You can have Grilled Cilantro Lime Corn Chicken Avocado Tacos using 33 ingredients and 12 steps. Here is how you cook it.

Ingredients of Grilled Cilantro Lime Corn Chicken Avocado Tacos

Prepare of For the Chili Lime Chicken.
It's 2 of Boneless Skinless Chicken Breasts, (about 2-2 1/2 lbs total).
It's 1/4 cup of Fresh Lime Juice.
You need 2 tablespoons of Soy Sauce.
You need 1 tablespoon of Olive Oil.
It's 3 cloves of Garlic, minced.
Prepare 2 teaspoons of Cumin.
It's 1 teaspoon of chili powder.
It's 1/2 teaspoon of Salt.
You need 1/4 teaspoon of Black Pepper.
You need of For Jalepeno Corn Salsa.
It's 2 ears of Corn, husked or 2 cups of frozen corn kernels.
It's 1 of Jalapeño, seeded and diced.
You need of zest and juice from one Lime.
Prepare 1 tablespoon of Chopped Cilantro, (fresh).
You need 1/2 teaspoon of Salt.
You need 1/2 teaspoon of Black Pepper.
You need 1/4 teaspoon of Cayenne Pepper.
You need of For the Tacos.
You need 12 of White Corn or 6 Flour Tortillas.
You need 2 of Avocados, peeled, pitted and sliced.
Prepare 2 cups of Purple Cabbage, shredded.
It's 1 cup of Crumbled Queso Fresco.
It's of For the Cilantro Lime Sauce.
You need 1 cup of Plain Greek Yogurt.
It's 1/4 cup of minced cilantro.
You need 2 cloves of garlic, minced.
It's 2 teaspoons of Fresh Lime Juice.
Prepare of Salt and pepper.
It's of For Serving.
It's of Hot Sauce.
Prepare of Chopped Cilantro.
Prepare of Lime Wedges.

Grilled Cilantro Lime Corn Chicken Avocado Tacos step by step

1. Flatten chicken breast.
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..
Place in the refrigerator and marinate for at least 4 hours or overnight, if possible..
Preheat grill, or set oven to 350˚F.
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..
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..
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..
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..
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..
Slice chicken into strips..
To assemble tacos, top with slices of avocado, corn salsa, shredded cabbage, queso fresco or sauce.
Serve immediately with hot sauce, chopped cilantro, and lime wedges..

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