Citrus Chipotle Chicken Tacos with Elote

Its that time of the year when we look for dinners that comes together quickly and needs the least amount of time in the kitchen over that hot stove. We start by marinating the chicken, I like to leave it in the fridge overnight for maximum flavor, then assemble the corn salad and toppings while we grill the chicken, and just like that dinner is done. To make life even simpler I keep a bag of frozen roasted corn in the freezer, thank you Trader Joes! This recipe comes together under 30 minutes.

The marinade is fresh slightly smoky and a little spicy. It balances very well with the sweet corn salad and makes it perfect to roll everything up in a taco. Hope you give it a try because we really enjoyed it

Grilled Chicken Tacos with Corn Salsa serves 4

• 1 pound skinless boneless chicken breasts
• 5 fat garlic cloves minced
• 1 teaspoon sweet smoked paprika 
• 1 teaspoon ground chipotle powder or (2 chipotle in adobo sauce +1 tablespoon adobo sauce) or 1 teaspoon cayenne powder
• 1 teaspoon ancho or Mexican Chile powder
• ½ teaspoon ground cumin
• 1/2 teaspoon sea salt
• 1 teaspoon freshly cracked pepper
• juice of 1 lime
• juice of 1 medium orange
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon brown sugar 
• 8-10 street style small corn or flour tortillas
• ELOTE SALAD
• cups defrosted roasted corn
• small handful of cilantro chopped
• 2 tablespoons mayo, optional
• 2 tablespoons cotija or feta cheese, crumbled
• 1 teaspoon Mexican chile powder
• 2-3 tablespoons lime juice
• 1 large avocado sliced
• 1-2 jalepeño sliced
• EXTRAS
• 1 medium red onion, sliced soaked in 1 tablespoon white vinegar for 20 minutes
• chimichurri (see notes)

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INSTRUCTIONS

1. Marinade: Blend marinade ingredients together until smooth. Place the chicken in a large bowl or dish, cover with the marinade, and let rest in the fridge for 4 hour to overnight, at least one hour if your short on time.
2.  To make the corn salad, mix all the ingredients
3. Grilling the Chicken: Preheat grill to medium heat. Remove the chicken from the marinade and discard remaining marinade. Place the chicken on the grill and grill for 7-9 minutes per side, flipping just once. Remove from grill and cover in foil. Let it rest for 5 minutes.
4. Assembly: Slice the chicken against the grain into long strips and build your tacos – grilled chicken strips, corn salsa, pickled red onion, lime juice and extra avocado, jalepeño for good measure.