Created by Chef Tom MacInnes, Taste
Makes about 12 tacos—perfect for Taco Tuesday with the family.
Chicken Ingredients
- 12 tortillas
- 4 Teodora’s own Salsa Verde pre-marinated chicken breasts
- Cotija cheese
- 1 lime
Corn Salsa Ingredients
- 4 ears of corn, cooked and removed from the cob
- 3 bell peppers, diced
- 1 jalapeño, finely diced (optional)
- 1 cup cilantro, chopped
- 2 cloves garlic, minced
- 1/4 cup champagne vinegar
- 1/4 cup olive oil
- 1 tbsp salt
- 2 tsp pepper
Avocado Crema Ingredients
- 2 avocados
- 1/2 cup sour cream
- 1/4 cup mayo
- 2 limes, zested and juiced
- 2 tsp salt
- 1 tsp pepper
- 1 tsp smoked paprika (optional)
Cooking Instructions
Step 1 – Corn Salsa
Combine salsa ingredients in a large bowl and mix well: corn, peppers, jalapeño, cilantro, garlic, vinegar, olive oil, salt, and pepper. Set aside. (The salsa can be kept in the refrigerator for up to 1 week.)
Step 2 – Avocado Crema
In a blender, combine avocados, sour cream, mayo, lime zest and juice, salt, pepper, and smoked paprika. Blend until smooth. (You can repurpose a squeeze bottle to add Avocado Crema for easy use. The crema will keep in the refrigerator for up to 4 days.)
Step 3 – Tortilla
Heat the grill to medium and quickly cook each tortilla for about 30 seconds per side. Set aside.
Step 4 – Chicken
Grill chicken breasts, rotating and flipping until the thickest part of the chicken reaches 165 degrees Fahrenheit. Remove from heat and let cool. Chop chicken breasts into bite-sized pieces.
Step 5 – Assemble Tacos
Add chicken chunks onto each tortilla, top with a scoop of corn salsa, add Avocado Crema to taste, followed by grated cotija cheese and a nice squeeze of fresh lime. Enjoy!