Grilled Chicken Tacos with Corn & Tomatillo Sauce
*serves 4
- 2 ears of corn, shucked & kernels removed from cob
- 2 boneless, skinless chicken breast halves
- 2 tablespoons coarsely chopped cilantro
- Kosher salt and freshly ground pepper
- Eight 6-inch corn tortillas, warmed
- 3 tablespoons feta cheese
- 1 avocado, diced
- Prepared tomatillo salsa, for serving
- In a dry skillet, toast the corn kernels on high until golden. Season with salt & pepper.
- Season chicken on both sides with salt & pepper. Heat a grill or grill pan over medium high, spray with olive oil, then grill the chicken breasts until cooked through. Remove from heat, let rest, then cut into 1/2” strips.
- Fill the tortillas with the chicken and corn. Top with avocado, sprinkle with feta & cilantro, drizzle with tomatillo salsa and serve.
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