Chicken Avocado Tacos with Charred Cilantro Lime Corn Recipe - Food Fanatic
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Chicken Avocado Tacos with Charred Cilantro Lime Corn Recipe

      4 Servings


For the Honey Lime Chicken:
  • 2 Boneless Skinless Chicken Breasts, (about 2-2 1/2 lbs total)
  • 1/4 cup Fresh Lime Juice
  • 1/2 cup Honey
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Olive Oil
  • 2 cloves Garlic, minced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
For the Corn:
  • 2 ears Corn, husked
  • 1 Jalapeño, seeded and diced
  • zest and juice from one Lime
  • 1 tablespoon Chopped Cilantro, (fresh)
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon Cayenne Pepper
For the Tacos:
  • 12 White Corn Tortillas
  • 2 Avocados, peeled, pitted and sliced
  • 2 cups Purple Cabbage, shredded
  • 1 cup Crumbled Queso Fresco
For Serving:
  • Hot Sauce
  • Chopped Cilantro
  • Lime Wedges


  1. Add chicken, lime, juice, honey, soy sauce, garlic, salt, and pepper for the honey lime chicken to a large sealable bag. Shake to combine the ingredients and seal.
  2. Place in the refrigerator and marinate for 4 hours or overnight.
  3. Preheat grill.
  4. When the grill is hot, remove chicken breasts from the marinade and place on the grill. Place corn cobs on the grill as well.
  5. Grill until corn and chicken are cooked through, flipping halfway through. This took me about 10 minutes, but it may depend on the size of your chicken breasts. You will want the chicken to be 165˚F internally.
  6. Remove chicken and corn from grill. Let cool slightly.
  7. When corn is cool enough to handle, cut corn kernels away from the cobs. Add to a large bowl with jalapeño, lime juice, lime zest, cilantro, salt, pepper, and cayenne. Stir to combine.
  8. Slice chicken into strips.
  9. To assemble tacos, divide chicken pieces evenly between the tortillas. Top with slices of avocado, corn salsa, shredded cabbage, and queso fresco.
  10. Serve immediately with hot sauce, chopped cilantro, and lime wedges.


Chicken avocado tacos photo