Street Food Spectacular: Spicy Grilled Lime Chicken Tacos

Allergens

Dairy (queso fresco, sour cream)

Ingredients

• 1. 8 corn tortillas 2. 1 lb boneless, skinless chicken breasts 3. 2 limes, zested and juiced 4. 3 tablespoons olive oil 5. 2 teaspoons ground cumin 6. 1 teaspoon smoked paprika 7. 1 teaspoon chili powder 8. 1 teaspoon kosher salt 9. 1/2 teaspoon freshly ground black pepper 10. 1/4 teaspoon cayenne pepper 11. 1/4 cup chopped fresh cilantro 12. 1/4 cup finely chopped red onion 13. 1 avocado, sliced 14. 1 cup crumbled queso fresco 15. Sour cream, for serving

Instructions

1. In a small bowl, mix lime zest, ground cumin, smoked paprika, chili powder, kosher salt, black pepper, and cayenne pepper to create the spice blend. Set aside.
2. Cut chicken into 1 inch cubes and add to a large bowl. Add half of the spice blend, olive oil, and lime juice, and toss to coat evenly. Let marinate for at least 30 minutes, or up to overnight in the refrigerator.
3. Preheat grill to medium high heat. Grill chicken until cooked through, about 5 6 minutes per side. Remove from grill and let rest for a few minutes.
4. In a large pan over medium heat, warm tortillas for about 20 seconds on each side. Transfer to a stack with towels or foil to keep warm.
5. Top each warmed tortilla with a heaping portion of grilled chicken, cilantro, red onion, avocado slices, and crumbled queso fresco. Add a dollop of sour cream if desired.
6. Fold tacos in half or roll them up, and enjoy the sensory explosion!

Chef’s Insight

Experiment with different spices or add some pickled onions and jalapeños for extra flavor and texture.

Notes

Be sure to marinate the chicken for at least 30 minutes to allow the flavors to develop.