Smoky Honey-Lime Chicken Tacos with Charred Corn Salsa

Ingredients

• 1½ lb boneless skinless chicken thighs or breasts, sliced thin
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• ½ tsp garlic powder
• ½ tsp onion powder
• ¾ tsp salt
• ¼ tsp black pepper
• 2 tbsp honey
• 2 tbsp fresh lime juice (about 1 lime)
• 1½ cups corn (fresh, frozen, or canned, drained)
• ½ cup diced red onion
• ½ cup diced tomato or halved cherry tomatoes
• ⅓ cup chopped cilantro
• 1 jalapeno, minced (optional)
• 1 tbsp lime juice
• 1 tbsp olive oil
• ½ tsp salt
• 8 small tortillas (corn or flour)
• Shredded lettuce or cabbage (optional)
• Hot sauce (optional)
• Extra lime wedges

Instructions

1. 1

   In a medium bowl, combine chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper.

2. 2

   Add sliced chicken to the bowl. Drizzle with olive oil and toss to coat. Sprinkle in the seasoning mix and toss again until evenly covered.

3. 3

   Heat a large skillet over medium-high heat. Add corn and cook for 3 to 5 minutes, stirring occasionally, until browned in spots. Transfer to a bowl.

4. 4

   To the corn bowl, add red onion, tomato, cilantro, jalapeno (if using), lime juice, olive oil, and salt. Stir well and set aside.

5. 5

   Return the skillet to medium-high heat. Add the seasoned chicken and cook for 4 to 6 minutes, flipping halfway, until browned and cooked through.

6. 6

   Reduce heat to medium. Add honey and lime juice to the skillet. Toss the chicken for 30 to 60 seconds until glossy and coated.

7. 7

   Warm tortillas in a dry pan for 15 to 20 seconds per side or microwave wrapped in a damp paper towel for 20 to 30 seconds.

8. 8

   Divide the glazed chicken across the tortillas. Top with corn salsa, shredded lettuce or cabbage if using, and add hot sauce and lime wedges if desired.