Cilantro-Lime Chicken Tacos w/ Mexican Corn Relish
Who doesn’t love a good street taco? This recipe is a good ole comfort food recipe that is great for a summer night of entertaining. These easy to assemble tacos are hearty and flavorful and totally a crowd favorite. If you try them, please be sure to leave a comment or post a photo on Instagram and tag me! (@daniellemsheppard)
Let us get started!
Serves 2-4
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Total Time: 25 Minutes
Author: Danielle Sheppard
DS Difficulty Rating: 2/5
Step 1: Marinate the chicken. Place chicken tenderloins, lime zest, lime juice, finely chopped cilantro, olive oil, minced garlic, cumin, chili powder, salt and coriander into a bowl and mix well. Cover and place in fridge for 30 mins to 1 hour to marinate.
Step 2: Make the corn relish. Shave corn off the cobb by using a corn shaver (Affiliate Linked Here) or place the corn flat and cut parallel to the corn then rotate until the cobb is bare. Place shavings into a bowl. Add finely diced red pepper, finely diced yellow onion, lime zest, lime juice, olive oil, chopped cilantro, salt, and cumin and mix well. Place mixture onto aluminum grill pan.
Step 3: Brush tortillas with olive oil on both sides and set aside to place on the grill later.
Step 4: Time to grill. Preheat the grill to medium-high heat. Place chicken over flame and cook about 6-7 minutes on each side until cooked all the way through. Set aside.
Step 5: While chicken is cooking, place aluminum pan with corn relish mixture on opposite side of the grill over the flame. Continue to mix every minute to avoid burning for about 5-7 minutes. Remove from heat.
Step 6: Once the chicken and corn relish are finished and removed, turn heat down to medium. Place corn tortillas on the grill over the flame and grill on each side for about 20 seconds and remove. Be careful not to overcook.
Step 7: Let chicken rest for at least 5 minutes before slicing and finish the corn relish. Add mayo, cotija cheese, lime juice and chopped cilantro and mix well. Salt to taste.
Step 8: Assemble tacos. Place a few pieces of sliced chicken on each tortilla and top with corn relish. Add sliced avocado and grate cotija cheese over top. Garnish with cilantro.
Grilled Cilantro-Lime Chicken Street Tacos w/ Mexican Corn Relish
Cilantro-Lime Chicken
1 LB. Chicken Tenderloins
1 Lime (Zested)
1 Lime (Juiced)
3 TBSP Cilantro (Finely Chopped)
3 TBSP Olive Oil
1 Garlic Clove (Minced)
1 Tsp Cumin
1 Tsp Chili Powder
1 ½ Tsp Salt
½ Tsp Coriander
Mexican Street Corn Relish
4 Cobbs of Corn (Cut off the Cobb)
½ Red Pepper (Finely Diced)
¼ Yellow Onion (Finely Diced)
1 TBSP Olive Oil
1 Lime (Zested)
1 Lime (Juiced)
1 TBSP Cilantro (Finely Chopped)
1 TBSP Salt
1 Tsp Cumin
After Cooked…
1 Lime (Juiced)
¼ Cup Mayo
¼ Cup Cotija Cheese (Finely Grated)
1 TBSP Cilantro (Chopped)
Toppings
10- 12 Street Corn Tortillas
Avocado
Cotija Cheese (Finely Grated)
1 TBSP Cilantro
Sliced Avocado
Marinate the chicken. Place chicken tenderloins, lime zest, lime juice, finely chopped cilantro, olive oil, minced garlic, cumin, chili powder, salt and coriander into a bowl and mix well. Cover and place in fridge for 30 mins to 1 hour to marinate.
Make the corn relish. Shave corn off the cobb by using a corn shaver or place the corn flat and cut parallel to the corn then rotate until the cobb is bare. Place shavings into a bowl. Add finely diced red pepper, finely diced yellow onion, lime zest, lime juice, olive oil, chopped cilantro, salt, and cumin and mix well. Place mixture onto aluminum grill pan.
Brush tortillas with olive oil on both sides and set aside to place on the grill later.
Time to grill. Preheat the grill to medium-high heat. Place chicken over flame and cook about 6-7 minutes on each side until cooked all the way through. Set aside.
While chicken is cooking, place aluminum pan with corn relish mixture on opposite side of the grill over the flame. Continue to mix every minute to avoid burning for about 5-7 minutes. Remove from heat.
Once the chicken and corn relish are finished and removed, turn heat down to medium. Place corn tortillas on the grill over the flame and grill on each side for about 20 seconds and remove. Be careful not to overcook.
Let chicken rest for at least 5 minutes before slicing and finish the corn relish. Add mayo, cotija cheese, lime juice and chopped cilantro and mix well. Salt to taste.
Assemble tacos. Place a few pieces of sliced chicken on each tortilla and top with corn relish. Add sliced avocado and grate cotija cheese over top. Garnish with cilantro.
Main Course
American, Mexican
CIlantro Lime Chicken, Grilled Meals, Grilling, Mexican Corn, Street Tacos, Taco Night, Tacos
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