Grilled Chicken Tacos With Mexican Style Street Corn Salsa Recipes

GRILLED CHICKEN TACOS

Steps:

• Prepare a grill for medium heat.
• Mix the oil, chili powder and 1 teaspoon salt together in a small bowl to make a paste. Pound the chicken breasts between 2 pieces of plastic wrap to about 1/2-inch thick. Rub the chicken all over with the chili paste.
• Lightly oil the grill grates. Grill the chicken until firm to the touch and cooked through, flipping once, 3 to 4 minutes per side. Set aside to rest for 5 minutes, then shred the meat into bite-size pieces or cut into strips. Warm the tortillas on the grill and wrap in a kitchen towel to stay warm.
• Serve the chicken tacos with shredded cheese, pickled jalapenos, shredded lettuce and/or salsa for topping.

GRILLED CHICKEN TACOS WITH MEXICAN STYLE STREET CORN SALSA

Steps:

• Preheat grill to medium-high heat; grease grates well. Toss together seasoning mix, chicken and oil. Grill chicken for 6 to 8 minutes per side or until grill-marked and cooked through. Let stand for 5 minutes; slice thinly.
• Meanwhile, grill corn for 10 to 12 minutes or until grill-marked all over and tender. Let cool slightly and slice kernels from cobs.
• Toss together corn kernels, onion, red pepper, jalapeño, lime zest, lime juice, cilantro, cumin, salt and pepper. Fill tacos with lettuce, chicken and corn salsa. Sprinkle with feta.

GRILLED CHICKEN TACO SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix black beans, salsa, 1/2 cup cilantro, and lime juice in a bowl; set aside.
• Stir chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts.
• Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). While the chicken is cooking, place tortillas on grill and grill until lightly brown on both sides, 3 to 5 minutes.
• Transfer chicken to a cutting board and slice into long thin strips. Divide chicken strips over tortillas and top with bean mixture, lettuce, and remaining 1/2 cup cilantro. Serve with avocado, lime wedges, and sour cream.