Mexican Street Corn Chicken Tacos for National Griddle Week!

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner; chicken thighs are more affordable.

mayonnaise

🥗Healthier: Greek yogurt

Greek yogurt is lower in calories and adds creaminess.

cotija cheese

🥗Healthier: feta cheese

Feta cheese is lower in fat and can be used as a substitute.

In a bowl, stir together oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Pierce chicken breasts with a fork. Place in a large Ziploc bag. Pour marinade over chicken. Let marinate for at least 30 minutes. Preheat grill to medium heat. Brush grill with oil to prevent sticking. Place chicken on the grill. Cook for approximately 5 - 6 minutes per side until the internal temperature reaches 165 degrees. Cut into pieces.

Cook corn and place corn kernels in a bowl. Stir in mayonnaise, lime juice, chili powder, cilantro, jalapeno, green onions, and garlic salt.

If using corn tortillas, heat a small amount of oil in a skillet. Place corn tortillas one-by-one in a skillet and soften in the oil for a few seconds. Remove and let drain on a paper-towel-lined plate.

Top tortillas with chicken, street corn, fresh avocado slices, and sprinkle with cotija cheese and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens