Smoky Street Tacos with Grilled Corn and Mango Salsa

Allergens

Wheat, Corn, Dairy (depending on cheese choice)

Ingredients

• 1 lb boneless chicken thighs or pork tenderloin, cut into bite
• sized pieces
• 12 small corn tortillas
• 3 ears of corn, shucked and cleaned
• 1 large mango, diced
• 1 small red onion, finely chopped
• 1 jalapeño pepper, seeded and minced
• 1 lime, zested and juiced
• 1/2 cup fresh cilantro leaves, chopped
• 1 tablespoon olive oil
• 1 tablespoon taco seasoning
• Salt and pepper, to taste

Instructions

1. In a large bowl, marinate the chicken or pork with taco seasoning, salt, and pepper for at least 30 minutes.
2. Preheat your grill to medium high heat. Brush the corn with olive oil, then grill until slightly charred, about 8 10 minutes, turning occasionally. Remove from grill and let cool. Cut off kernels and set aside.
3. Grill the marinated meat for 5 7 minutes, turning frequently, or until cooked through. Remove and let rest for a few minutes.
4. In a large bowl, combine the mango, red onion, jalapeño, lime zest and juice, and half of the cilantro leaves. Season with salt and pepper to taste.
5. Assemble the tacos by placing a generous portion of meat in each tortilla, then top with grilled corn, mango salsa, and remaining cilantro leaves.

Chef’s Insight

The smoky flavors from grilling bring out the natural taste of each ingredient.

Notes

Feel free to adjust the spice level according to your preference.