Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into 1/2-inch strips
  • 2 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 tsp chipotle chili powder
  • 0.5 tsp garlic powder
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper
  • 2 cups frozen or fresh corn kernels, thawed and dried
  • 0.25 cup fresh cilantro, chopped
  • 0.25 cup Cotija cheese, crumbled
  • 2 tbsp Mexican crema or sour cream
  • 1 tbsp mayonnaise
  • 1 clove garlic, minced
  • 1 whole lime, juiced
  • 12 small corn tortillas
  • 1 medium avocado, sliced
  • 0.25 cup pickled red onions

Instructions:

  1. Pat chicken strips dry with paper towels. In a bowl, toss the chicken with smoked paprika, cumin, chipotle powder, garlic powder, salt, and pepper until evenly coated.
  2. Heat 1 tbsp of avocado oil in a large cast iron skillet over medium-high heat until it begins to smoke slightly. Add the chicken in a single layer. Cook the chicken for 3-4 minutes per side until a deep golden crust forms and the internal temp hits 165°F. Remove chicken and set it aside.
  3. In the same pan, add the remaining 1 tbsp of oil and the corn. Spread it out and let it sit undisturbed for 2 minutes.
  4. Stir the corn and cook for another 3-5 minutes until the kernels are dark brown and 'popping'.
  5. In a small bowl, whisk together the Mexican crema, mayonnaise, minced garlic, and lime juice. Fold the charred corn, Cotija cheese, and cilantro into the dressing.
  6. Toast corn tortillas over an open gas flame or in the skillet until pliable and slightly charred. Assemble tacos by layering chicken, the street corn mixture, avocado slices, and pickled red onions.