I was a little alarmed to realize that I’ve never posted a taco recipe for one of our Tuesday Tastings…after all, they’re one of my fave foods on the planet, and we serve them constantly around our house in various forms: tacos al pastor, fish tacos with slaw, carne asada, you name it. I’ve got a new taco crush though, and you’ve gotta try it. Charred corn straight off the cob, paired with shredded chicken, creamy avocado, feta and spicy tomatillo sauce come together for a little taste of taco heaven. Serve with thick slices of watermelon with salt, pepper & mint for the perfect late-summer dinner. Follow the jump for the recipe, and please share a comment with your favorite taco fillings!
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
  1. In a dry skillet, toast the corn kernels on high until golden. Season with salt & pepper.
  2. 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.
  3. 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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