Description
A healthy and flavorful taco recipe featuring smoky grilled chicken, creamy street corn topping, and fresh vegetables wrapped in warm corn tortillas.
Ingredients
For the Grilled Chicken
2 large boneless skinless chicken breasts (about 500 g)
2 tablespoons olive oil (30 ml)
2 teaspoons chili powder (10 g)
1 teaspoon smoked paprika (5 g)
1 teaspoon garlic powder (5 g)
1 teaspoon ground cumin (5 g)
1/2 teaspoon salt (3 g)
1/2 teaspoon black pepper (2 g)
Juice of 1 lime (2 tablespoons / 30 ml)
For the Street Corn Topping
2 cups corn kernels (300 g)
1 tablespoon olive oil (15 ml)
1/4 cup plain Greek yogurt (60 g)
1/4 cup crumbled cotija or feta cheese (40 g)
1 tablespoon lime juice (15 ml)
1/4 teaspoon chili powder (1 g)
2 tablespoons chopped cilantro (8 g)
For the Creamy Sauce
1/2 cup Greek yogurt (120 g)
1 tablespoon lime juice (15 ml)
1 teaspoon honey (7 g)
1/2 teaspoon garlic powder (2 g)
1/4 teaspoon salt (1 g)
For Assembly
8 small corn tortillas
1 cup shredded lettuce (50 g)
1/2 cup diced tomatoes (75 g)
1 avocado sliced (150 g)
Extra cilantro for garnish
Instructions
In a bowl mix olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice. Coat the chicken with the marinade and let it rest for 20–30 minutes.
Grill the chicken over medium-high heat for 6–7 minutes per side until fully cooked and the internal temperature reaches 165°F (74°C). Let it rest and slice into strips.
Heat olive oil in a skillet and cook the corn kernels for 5–6 minutes until slightly charred.
Transfer corn to a bowl and mix with Greek yogurt, cheese, lime juice, chili powder, and cilantro.
In another bowl whisk together Greek yogurt, lime juice, honey, garlic powder, and salt to make the sauce.
Warm the tortillas in a skillet for about 30 seconds per side.
Assemble tacos by adding chicken, street corn mixture, lettuce, tomatoes, avocado, and a drizzle of sauce. Garnish with cilantro and serve.
Notes
Use fresh corn for the best flavor when available. The chicken can be marinated up to 24 hours in advance for deeper flavor. For a lighter option, serve the fillings in lettuce wraps instead of tortillas.
- Prep Time: 20 minutes
- Cook Time: 15 minutes