Sometimes the planets align and things just goin’ your way and sometimes you get to mix your new favorite side-dish, Mexican Corn with your favorite type of food, of all time, tacos. I mean, come on!
And here it is, I am excited to present to you ???? Mexican Corn and Grilled Chicken Tacos. ????
The Recipe Redux theme for the February is “February 21 is a Tuesday. So show us your healthy, creative take on the taco”
So here it is! a healthy version of the Mexican Corn + grilled chicken on a corn tortilla
And you know what else? Today, February 21, is my birthday! ???? Yipee!
Taco Tuesday + My birthday = Awesome birthday! ????
I hope you enjoy them, for your birthday or for any ole’ day!
Mexican Corn and Grilled Chicken Tacos
Author: Sally Twellman
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 1 package frozen corn
- ½ cup diced onion
- 1 bell pepper
- 1 clove garlic
- 2 tsp cumin
- 2 tsp Chili Power
- 2 tsp Coriander
- Salt and pepper to taste
- 1lb Chicken breast
- 1 tsp Salt
- 1-2Tsbp Olive Oil
- 2 Tbsp Mayonnaise
- 2 Tbsp Cilantro
- ½ Lime
Instructions
- Combine 1tsp chili powder, 1 tsp Coriander, 1 tsp Cumin, 1 Tsp Salt and Fresh ground pepper in small bowl and Sprinkle on the chicken breasts and allow to sit from 10 minutes.
- Then grill chicken breast until 165degree in the middle. Try not to over cook.
- Dice Chicken
- In a large skillet place diced onion and bell pepper with olive oil and remaining spices.
- When onions and pepper are tender, add frozen corn and cook through, for about 10 minutes
- Remove the corn from the heat and toss with minced cilantro, Mayonnaise, and Lime.
- Combine Mexican corn with grilled chicken on a Corn tortilla or on a bed of baby Spinach for a Taco Salad
(Mexican Corn and Grilled Chicken Salad, is 30dayReset Approved
Check ????delicious Recipe Redux Taco Recipes
