Nicole Kendrick
@goldengracekitchen
00:20
PREP
00:25
COOK
00:45
Total Time
Ingredients & Directions
Directions
Chicken
1 1/2 lbs
1 tablespoon
chili powder
1/2 tablespoons
Lime juice
2 tablespoon
olive oil
3/4 teaspoon
Garlic powder
1 teaspoon
Ground cumin
1 tbsp
sea salt
Tortillas
- Combine all dry seasonings for chicken with 1 tablespoon of oil to create a paste; rub onto chicken and let marinate for 30 minutes.
- While chicken is marinating, in large skillet, heat butter on medium.
- Add corn and sugar, & cook for about 5 minutes, stirring occasionally.
- Combine corn into a small bowl with green onion, cilantro, lime juice, jalapeños and stir well, add sea salt to taste, & set aside.
- In same pan, heat 1 tablespoon of olive oil over medium-high heat.
- Once hot, add chicken smooth side down and cook for 6 minutes each side until internal temperature reads 165°F. (Cook time will vary depending on the size of your chicken. Thighs take about 22 minutes.)
- Combine all mayo ingredients into a bowl and mix well.
- Tortillas may be heated in a pan or in a moist paper towel using the microwave.
- Dice chicken, assemble taco using mayo first, sweet corn, chicken, and a little sweeter corn on top. (Cheese is optional but left off here to adhere to a cleaner style of eating.)
NOTES
Additional ideas: add bacon for a savory flavored taco.
Ditch the tortillas and use lettuce wraps to adhere to a low carb diet.
Swap out avocado mayo for a Greek yogurt to take this 1 step healthier.
Street Corn
2 cups
frozen corn
1/2 tablespoon
dairy free butter
10-12
jarred jalapeño slices (diced)
1/4 cup
green onions diced
1 tablespoon
lime juice
1/4 cup
chopped cilantro
1 1/2 tablespoons
sugar
Sriracha Mayo
1 tablespoon
sriracha
1 tablespoon
lime juice
1/2 cup
avocado mayonnaise
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Yield: 6
00:20
PREP
00:25
COOK
00:45 Total Time
Ingredients
Directions
Chicken
1 1/2 lbs
1 tablespoon
chili powder
1/2 tablespoons
Lime juice
2 tablespoon
olive oil
3/4 teaspoon
Garlic powder
1 teaspoon
Ground cumin
1 tbsp
sea salt
Tortillas
- Combine all dry seasonings for chicken with 1 tablespoon of oil to create a paste; rub onto chicken and let marinate for 30 minutes.
- While chicken is marinating, in large skillet, heat butter on medium.
- Add corn and sugar, & cook for about 5 minutes, stirring occasionally.
- Combine corn into a small bowl with green onion, cilantro, lime juice, jalapeños and stir well, add sea salt to taste, & set aside.
- In same pan, heat 1 tablespoon of olive oil over medium-high heat.
- Once hot, add chicken smooth side down and cook for 6 minutes each side until internal temperature reads 165°F. (Cook time will vary depending on the size of your chicken. Thighs take about 22 minutes.)
- Combine all mayo ingredients into a bowl and mix well.
- Tortillas may be heated in a pan or in a moist paper towel using the microwave.
- Dice chicken, assemble taco using mayo first, sweet corn, chicken, and a little sweeter corn on top. (Cheese is optional but left off here to adhere to a cleaner style of eating.)
NOTES
Additional ideas: add bacon for a savory flavored taco.
Ditch the tortillas and use lettuce wraps to adhere to a low carb diet.
Swap out avocado mayo for a Greek yogurt to take this 1 step healthier.
Street Corn
2 cups
frozen corn
1/2 tablespoon
dairy free butter
10-12
jarred jalapeño slices (diced)
1/4 cup
green onions diced
1 tablespoon
lime juice
1/4 cup
chopped cilantro
1 1/2 tablespoons
sugar
Sriracha Mayo
1 tablespoon
sriracha
1 tablespoon
lime juice
1/2 cup
avocado mayonnaise
